Adorable Cake Pop Ice Cream Cones are a fun and easy no-bake dessert for 4th of July, birthdays, and summer parties.
For more no-bake 4th of July desserts, try 4th of July Rice Krispies Treats and Stuffed Strawberry Cheesecake Bites.
⭐⭐⭐⭐⭐Featured Review
They were perfect! - kbreezy1234
🎥Video: How to Make Ice Cream Cone Cake Pops
Aren't these Ice Cream Cone Cake Pops cute? They're such a fun alternative to cake, really easy to make, and there's absolutely no baking required.
🍦Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Store-bought pound cake. Or any kind or flavor of store-bought or homemade cake.
- Frosting. I used vanilla frosting, but use your favorite flavor of frosting like cream cheese, butter cream, lemon, or strawberry frosting.
- Candy melts. White candy melts or white chocolate chips coat the cake balls, and red and blue colored candy melts are used as the topping.
🍫Variations
- Instead of the white chocolate coating or colored candy topping, use melted milk, semi-sweet, or dark chocolate.
- For smaller cake pop cones, use mini sugar or wafer cones. You can also your own mini ice cream cones by carefully cuting a few inches off the top of a sugar cone with a serrated knife. Scoop the cake balls into smaller portions.
- Create your own cake ball flavor combos with different frosting and cake flavors like strawberry lemonade, red velvet cream cheese, or double chocolate.
🥣How to Make Ice Cream Cone Cake Pops
Step 1: Crumble cake into crumbs. Combine frosting with the cake crumbs. Shape into round cake balls. Freeze on a parchment lined baking sheet until firm, 30 minutes.
Step 2: Melt white chocolate. Dip the top of one cone into the chocolate to coat the outer rim of the ice cream cones. Immediately dip the bottom of a cake ball into the chocolate and place onto the cone. Stand upright in a glass. Chill until firm.
Step 3: Melt more white chocolate. Dip cake ball ice cream cones in white chocolate until the top scoops are completely coated. Place back into the glasses.
Step 4: Melt candy melts. Use a spoon to drip the melted candy on top of the cone. Top with sprinkles and candy pieces. Chill until hardened.
👉Top Tip: To keep the cake balls from being too mushy, add just enough frosting to hold them together. The exact amount will depend on how moist or dry your cake is.
☑️Tips
- The cake balls should be very cold before dipping.
- To stand the cones upright while the candy coating dries, use small glasses, mason jars, or weighted-down plastic cups. Or, of course, a wire ice cream cone holder , if you should have one of those.
- After each dip in the chocolate, hold the cone or cake ball over the chocolate to allow the excess chocolate to drip off.
🎁Storage
Once firm, store ice cream cone cake pops on their sides at room temperature in an airtight container for 3-5 days or in the refrigerator for about a week.
📅Make Ahead
Refrigerate undipped cake balls for up to 2 days or freeze them for up to 6 weeks. Thaw in the refrigerator, then assemble as directed.
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📖 Recipe
Ice Cream Cone Cake Pops
Equipment
- 8 short glasses, mason jars, or plastic cups filled with something to weigh them down (sugar, beans, rice, etc.) or ice cream cone holder
Ingredients
- 16 ounce Sara Lee pound cake
- ½ cup store-bought frosting
- 8 sugar cones
- 2 cups white chocolate chips or candy melts
- ½ cup colored candy melts
- 2 ½ teaspoons shortening or oil as needed to thin melted chocolate and candy melts
- sprinkles and candies
Instructions
- In a large bowl, use your hands or a mixer to crumble cake into fine crumbs. Add frosting and combine until the mixture will hold together into a ball.
- Scoop about 3 tablespoons of cake mixture and roll into a ball. Press enough to make a compact ball, but not too firmly. Place balls on baking sheet lined with parchment paper. Freeze for 30 minutes.
- In a small, deep bowl or glass measuring cup, melt 1 cup white chocolate and 1 teaspoon oil in the microwave for 30 seconds. Stir and heat in 15-second intervals until smooth.
- Dip the top of a sugar cone into the chocolate and allow excess to drip off. Immediately dip the bottom of a cake ball into melted chocolate and place the ball onto the cone. Stand the cones in glasses or jars. Repeat with the remaining cake balls. Chill for about 10 minutes until the chocolate hardens.
- Add 1 cup white chocolate chips and 1 teaspoon oil to the melted white chocolate and heat in the microwave in 15-second intervals until smooth. Dip the top of cake ball ice cream cone into the melted chocolate until the cake ball is completely coated and allow excess to drip off. Place the cones back into the glasses.
- For topping, melt colored candy melts with ½ teaspoon oil until smooth. Use a spoon to drip the candy coating over the top of the white chocolate. Add sprinkles. Place the cones back into the glasses. Chill until the chocolate hardens, about 30 minutes.
- Once the chocolate is firm, store cake pop ice cream cones on their sides in an airtight container.
Notes
- Use shortening or oil to thin the chocolate and candy melts as needed. I typically use a ratio of 1 teaspoon oil per cup.
- The cake balls should be very cold before dipping.
- To stand the cones upright while the candy coating dries, use small glasses, mason jars, or weighted-down plastic cups.
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