Ice Cream Cone Cake Pops

ice cream cone cake pops lying on their sides on a white platter.

Print Recipe

5 from 1 vote

Adorable Cake Pop Ice Cream Cones are a fun and easy no-bake dessert for 4th of July, birthdays, and summer parties.

Prep Time1

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 527kcal

Author: Cara Lanz

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.

Nutrition