To make your pops, start by putting a lollipop stick into your marshmallows, stopping before the stick comes through the top of the marshmallow. Then, just stick your marshmallows in the freezer for 10 minutes to protect them from the heat of melted chocolate. Next, you’ll melt your chocolates.
Place 2 cups of your ice cream base in a large bowl. Mix all of the Red Velvet ingredients together minus the frosting. Swirl in the frosting at the end and try and maintain the ripples. Taste and then freeze for 6 hours or over night.
Break the red velvet cake up into a bowl. Use your finger tips to crumble the cake until it is all crumbs. Reserve a handful of the crumbs to use to decorate the truffles later on. In a separate clean bowl add the cream cheese making sure it is at room temperature.