Ice Cream Cone Cake Pops

a couple of Cake Pops Ice Cream Cones topped with melted chocolate, sprinkles and M&M's.

5 from 1 vote

Cake Pops Ice Cream Cones make it fun to eat ice cream without making a mess. Who knew candy coated cookie dough could create the cutest dessert in a cone?

Prep Time10

Cooling Time30

Total Time40

Course: Dessert

Cuisine: American

Servings: Cake Pops

Calories: 155kcal

Author: Jennifer Fishkind

Ingredients

10 store-bought Lofthouse Cookies
6 ounces Cream Cheese softened and cubed
6 ounces vanilla almond bark
15-18 ice cream cone
3 ounces chocolate melting wafers
½ tablespoon coconut oil for vanilla almond bark
½ teaspoon coconut oil for chocolate melting wafers
Sprinkles and M&Ms

Instructions

In a mixing bowl, combine the cookie with the softened cream cheese until well blended and a dough forms.
10 store-bought Lofthouse Cookies, 6 ounces Cream Cheese
Using a cookie scoop, scoop out dough and roll into a ball, place on baking sheet lined with parchment paper. Place in the freezer for 20 minutes to set the dough.
In the meantime, melt the vanilla almond bark or candy melts according to the package instructions until smooth and creamy. Add in a ½ tablespoon of coconut oil to help thin the almond bark for easier dipping.
6 ounces vanilla almond bark, ½ tablespoon coconut oil
Once the dough has chilled, carefully dip each cone into the melted almond bark, place the cooking dough top of the cone. Once chocolate has set and dough is secured to the ice cream cone, dip into almond bark. Gently shake off excess chocolate if necessary. Set aside for almond bark to harden.
15-18 ice cream cone
While the almond bark is setting, melt the chocolate chips or melting chocolate in a microwave-safe bowl in 30-second intervals until smooth. Add ½ tsp of coconut oil to help thin the chocolate. Transfer the melted chocolate to a small piping bag or zip-top bag with a tiny corner snipped off.
3 ounces chocolate melting wafers, ½ teaspoon coconut oil
Pipe a small swirl of melted chocolate on top of each dipped cone to resemble chocolate syrup.
Place a red M&M candy on top of the chocolate swirl to complete the look of a cherry on top and add sprinkles.
Sprinkles and M&Ms
Allow the Mini Ice Cream Cone Cake Pops to set completely at room temperature or in the refrigerator before serving.

Notes

Storage:

To Store: Store any leftover cake pops in an airtight container in the refrigerator for up to 3-4 days. Allow them to come to room temperature before serving for the best taste and texture.
To Make Ahead: You can make these cake pops up to a day in advance and store them in an airtight container in the refrigerator. However, for the best taste and texture, it's recommended to serve them within a few hours of making

Tips:

Create With Cake Crumbles: Feel free to use a store bought cake or bake your favorite cake flavor from either a box or from scratch. Once cool, you can crumble the cake and combine it with the cream cheese. My Ice Cream Cake Pops recipe is fun and whimsical way to turn your favorite flavored cake ball into an ice cream inspired treat.
Create Without The Cone: Feel free to make your cake pops without the ice cream cones if you prefer. Simply place them on a tray lined with parchment paper and serve as cake balls, bites, or truffles once the chocolate has set.
Customize Your Ice Cream Cones: You can customize your ice cream cone cake pops by using different colors of melting chocolate and sprinkles. You can also try adding other toppings such as crushed nuts, candy pieces, or coconut flakes.

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