Go Back
–+ servings
Print
Ice cream cone cake pops are arranged upright on a yellow napkin, coated in white, pink, and purple chocolate, and finished with colorful sprinkles and drizzles.

Ice Cream Cone Cake Pops Recipe

Ice Cream Cone Cake Pops are a fun, easy party treat made with moist cake, crunchy cones, and creamy frosting—perfect for birthdays and summer fun.

Course desserts
Cuisine American
Keyword Cake Pop Cones, how to make ice cream cone cake pops
Prep Time 1 hour
Cook Time 25 minutes
Additional Time 30 minutes
Total Time 1 hour 55 minutes
Servings 13
Author momma lew

Ingredients

  • A box of cake mix of your choice or ingredients for a homemade cake
  • 13 sugar ice cream cones
  • 3 cups pre-baked cake crumbs
  • 1 ⅓ cup white or Chocolate chips
  • 1 cup heavy cream
  • 1 cup colored white chocolate or candy melts
  • ½ cup milk chocolate

Instructions

  1. Line a baking sheet with parchment paper.
  2. Prepare your cake according to the box or recipe instructions, bake in a cake pan.
  3. Your cake is done when a toothpick comes out clean in the center.
  4. Let your cake cool until it is cool enough to handle.

  5. While the cake is at room temperature, prepare the ganache. Heat heavy cream in a heavy bottomed saucepan. When it reaches a simmer, take it off the heat and pour it over the chocolate.

  6. Let it sit for 3-4 minutes on the chocolate and then whisk until the chocolate has melted.

  7. Next, prepare the ice cream cones. Using a pair of closed sharp scissors, punch holes in the top of a cardboard box. Then stand the cones upright.

  8. There are two different methods you can follow to make your ice cream cone cake pops. If using cake pop dough: Using an ice cream scoop, form golf ball sized cake balls, dip the bottoms into ganache and set on top of cone. Place in freezer to harden for at least one hour.
  9. If using cake crumbs and ganache: Using your hands, make fine crumbs out of your cooled cake. Mix the cake mixture with ½ cup of ganache in a large bowl. If you do not have an ice cream scoop or a cookie scoop, scoop out 2 tablespoon size balls. Place onto parchment lined baking sheet, freeze for about an hour.
  10. Remove your set of cake balls and dip cake ball in a little bit of ganache and place it securely on top of the cone.
  11. Place the cones back in the fridge to set hard for about 1 hour.
  12. Melt some white chocolate melting wafers in a microwave safe bowl in 30 second increments and color with a small amount of gel food coloring (or use pre colored candy melts). You can do different colors in separate bowls.
  13. Dip the top of the cake pop into the chocolate and give it a quick swirl to coat it completely.
  14. You may find that you need to heat your melted candy now and again throughout this process.
  15. Stand your cake pops up in one of your cardboard boxes. Line the bottom with wax paper to catch the excess melted chocolate.
  16. Once the chocolate sets you can add some melted milk chocolate and sprinkles to finish creating the ice cream cones to give them an ice cream sundae look.
  17. You can add a red jelly bean or red m&m to the top of the cake ball  to look like a cherry.

Recipe Notes

  • Make and freeze undecorated cake balls for up to 2 months

  • Store finished cake pops in the refrigerator for up to 5 days

  • Keep them at room temperature for 1–2 days in an airtight container