These incredible Ice-Cream Cone Cake Pops are frozen treats that combine two beloved desserts: classic cake pops and rich, indulgent ice cream cake (candy melts to the rescue). The result? A bite-sized, ice-cream cone treat that's as fun to eat as it is to make.
Love festive treats? Try Monster Cookie Bars and Chocolate Peanut Butter Cups next!
What Are Ice-Cream Cone Cake Pops?
Ice-Cream Cone Cake Pops are a delightful dessert that's almost too cute to eat! Perfect proportions, perfect dip, perfect amount of sprinkles. And then you're telling me the cake is vanilla or chocolate (use this Chocolate Loaf Cake recipe for inspiration)?? And the texture of the cake, even just from a picture it looks eyes-roll-back amazing.
Ice-Cream Cone Illusion: A moist cake ball sits perfectly atop a mini ice-cream cone and coated in smooth chocolate candy to resemble a scoop of ice cream. With vibrant colors, sprinkles and a candy cherry on top, these pops are so much fun for parties, celebrations or when you just want a dash of whimsy. Kids will love these!
Whether you're planning a birthday party, a baby shower, or just a weekend baking project with the kids, these homemade Ice-Cream Cone Cake Pops will become your new go-to frozen dessert, along with Halloween Brownie Cakesicles.
The Ultimate Guide to Making the Most Irresistible Ice-Cream Cone Cake Pops
From chocolate ice cream cake pops to strawberry and Oreo cookies-and-cream variations, this guide covers every flavor combo, every tip and trick, and every troubleshooting fix you could possibly need. Let's dive in.
Why You'll Love This Recipe
- Completely customizable - mix and match cake flavors, ice cream flavors, and coatings
- Party-perfect - individually wrapped, easy to serve, and absolutely stunning on a dessert table
- Make-ahead friendly - prep days in advance and store in the freezer until the celebration
- Kid-friendly activity - rolling, dipping, and decorating are fun for all ages
Ingredients and Why You Need Them
- Boxed Cake Mix (chocolate, white, or strawberry): Boxed cake mix delivers a consistent, tender crumb that adheres perfectly to the ice cream ball. You can also use a scratch cake - but box mix saves time and produces a reliably fine crumb texture.
- Water, Oil, and Eggs: These are the standard wet ingredients that hydrate and bind the cake batter from the above boxed cake mix. Oil keeps the crumbs moist and pliable even when frozen; eggs add structure; water activates the dry mix.
- Candy Melts (pink or colored): Use white and chocolate color candy melt to match an ice cream cone theme.
- Ice-Cream Cones: Essential for the "ice cream cone" presentation.
- Sprinkles, Crushed Oreos, or Chopped Nuts: These garnishes serve a dual purpose: they add texture and flavor, and they strategically camouflage any imperfections in the coating. Apply immediately after dipping before the coating sets.
Tools Needed
- large mixing bowl
- cookie sheet
- 2 x small, microwave-safe mixing bowl
- disposable piping bag (optional)
Ingredient List
- fully baked 9x13 cake any flavor
- ¼ cup (approximately 1.2oz, 35g) frosting, any flavour
- mini ice cream cones
- 2 cups (12oz, 350g) white candy melts
- ½ cup (3oz, 88g) chocolate candy melts
- 36 red m&m's
- rainbow sprinkles for decoration
How to Make Ice-Cream Cone Cake Pops
This is an overview with step-by-step photos. Full ingredients, measurements & instructions are in the recipe card below.
Step 1. Crumble your cake into a large mixing bowl. Make sure that you have small crumbs.
Step 2. Add the frosting and stir until you get it is a texture that resembles play dough. The mixture should be pliable and easily sticks together.
Step 3. Use a cookie scoop to measure out small balls about 1 inch in diameter.
Step 4. Place cookie dough balls on a cookie sheet leaving a bit of room in between. Set aside and concentrate on melting chocolate:).
Step 5. Melt white chocolate candy. Place the white candy melts in a microwave-safe bowl.
Step 6. Dip the open end of the ice cream cone into the WHITE melted chocolate about a quarter of an inch down. You won't need much candy on the cone. Lightly press it into the top of the cake balls. Pop in the freezer for 20 minutes.
Step 7. Allow the White Chocolate Candy to Harden. Once frozen, use the cone as a little handle and dip the cake pop into the melted candy, completely covering the cake. Lightly tap the cone on the edge of the bowl to remove any excess candy. Turn the cake pops right side up to allow the candy to harden for 10-15 minutes.
Step 8. Decorate. Microwave the chocolate candy melts in a small bowl at 50% power for 2 minutes. Stir and then continue to microwave in 30 second increments until smooth. Once melted, transfer to a piping bag.
Step 9. Drizzle with Melted Chocolate. Top the cake pop with a drizzle of the melted chocolate, making it look like chocolate syrup topping.
Before the chocolate sets, top with sprinkles and one red m&m for a cherry. Let stand for another 10 minutes to set. Enjoy once the cake pop has hardened.
Ice-Cream Cone Cake Pops
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Ingredients
- 16 oz fully baked 9x13 cake use vanilla or chocolate flavor
- ¼ cup frosting use vanilla or cream cheese frosting
- 12 mini ice-cream cones
- 2 cups white candy melts
- ½ cup chocolate candy melts
- 36 M&M's red in color
- rainbow sprinkles for decoration
Instructions
- We are going to start by getting your hands messy. Crumble your cake into a large mixing bowl. Make sure that you have small crumbs.
- Add the frosting and stir until you get it is a texture that resembles play dough. The mixture should be pliable and easily sticks together.
- Use a cookie scoop to measure out small balls about 1 inch in diameter. Place on a cookie sheet leaving a bit of room in between.
- Place the white candy melts in a microwave-safe bowl. Microwave at 50% power for 2 minutes. Stir the candy melts. Continue microwaving at 50% power in 30 second time intervals, stirring between each interval, until the candy is fully melted.
- Dip the open end of the ice cream cone into the melted chocolate about a quarter of an inch down. You won't need much candy on the cone. Lightly press it into the top of the cake balls. Pop in the freezer for 20 minutes.
- Once frozen, use the cone as a little handle and dip the cake pop into the melted candy, completely covering the cake. Lightly tap the cone on the edge of the bowl to remove any excess candy. Turn the cake pops right side up to allow the candy to harden for 10-15 minutes.
- Once the cake pop coating has set, we'll start on the fun decorations. Microwave the chocolate candy melts in a small bowl at 50% power for 2 minutes. Stir and then continue to microwave in 30 second increments until smooth. Once melted, transfer to a piping bag.
- Top the cake pop with a drizzle of the melted chocolate, making it look like chocolate syrup topping.
- Before the chocolate sets, top with sprinkles and one red m&m for a cherry. Let stand for another 10 minutes to set. Enjoy once the cake pop has hardened.
Tips for Success
- Use a vanilla store-bought cake mix for this recipe. I made the cake the evening before so it was very fresh. If you are using an older (or staler cake) you may need an extra tablespoon or two of frosting to get the consistency you need. Add a tablespoon at a time if you need more. You don't need too much.
- The piping bag is optional for the chocolate candy melts. You can also use a small spoon to do the same job but it will not be as precise.
- I used a store-bought Duncan Hines frosting for this recipe.
- Have some fun with this recipe. Use different colors of candy melts and a variety of sprinkles.
- Place each cake pop in an individual treat bag with a little ribbon to make a fun gift or party favor.
- If your candy melts start to harden, simply microwave for 30 seconds at 50% power, then stir and continue dipping.
Can I use store-bought cake instead of making one from scratch?
Yes! A store-bought pound cake or unfrosted sheet cake from your bakery crumbles just as well. Avoid pre-frosted cakes, as the added frosting can make the crumbs too wet and heavy to adhere properly to the ice cream.
Can I make these without ice-cream cones?
Absolutely. Simply skip the cones and make "ice cream cake truffles" - they're equally delicious and even easier to serve in a bowl or cupcake liner.
Can I use melting wafers instead of chocolate candy?
Yes - melting wafers (like Wilton Candy Melts or Ghirardelli melting wafers) are designed for dipping and coating and often produce an even smoother result than chocolate chips. They come in many colors, which makes theme decorating easy.
How far in advance can I make Ice-Cream Cone Cake Pops?
You can make them up to 2 months in advance as long as they are properly wrapped and stored in an airtight container in the freezer. This makes them one of the most practical party desserts you can prepare.
Serving Suggestions
- Birthday parties: Arrange them upright in a foam block covered in wrapping paper or tissue paper for a stunning display.
- Dessert tables: Group by flavor with small label tags - great for bridal showers, baby showers, and gender reveals.
- Holiday gifting: Package 3-4 pops in a cellophane bag with a festive ribbon for a thoughtful edible gift.
- Kids' parties: Set up a decorating station where kids can dip and decorate their own - a sprinkle bar with dozens of toppings makes it interactive and memorable.
- Wedding favors: Use elegant metallic sprinkles, edible gold dust, or monogrammed tags for an upscale presentation.
Substitutions
- No boxed cake mix? Use any homemade cake recipe baked in a 9×13 pan. Just ensure it's fully cooled and crumbles to a fine texture.
- No candy melts? Use almond bark or store-bought melting wafers for a similar result.
- No ice-cream cones? Use ice-cream sticks or skip the cone entirely and serve as "ice cream cake truffles" - no one will complain.
- Dairy-free version? Use dairy-free ice cream (coconut milk or oat milk-based) and dairy-free chocolate chips for a fully vegan-friendly treat.
- Gluten-free option? Swap in your favorite certified gluten-free cake mix and use sticks instead of cones. The method remains exactly the same.
Storage and Leftovers
- Store leftovers in an airtight container or individually wrapped at room temperature for 5 days.
- You can freeze these cake pops in an airtight container for up to 3 months. Thaw at room temperature when you are ready to serve.
Chaz says
They really do look like shiny ice cream cone toys. Delicious looking ones at that lol
Olya Shepard says
It's the white chocolate that shines