You know those days? The ones where you just *need* something sweet, something fun, something that screams “celebration” without all the fuss of a full-blown party? Yeah, me too. And more often than not, my mind drifts to those adorable, perfectly portioned cake pops. But lately, I’ve been tinkering, playing around, and I’ve stumbled upon something truly magical: cake pop ice cream cone recipes. It sounds a little wild, right? Like, is that even a thing? Oh, but it is, and it’s glorious. Imagine the moist, tender crumb of your favorite cake, all rolled into a ball, dipped in a luscious coating, and then… *boom*… nestled right into a crisp ice cream cone, looking like the most charming little edible bouquet you’ve ever seen. It’s a sweet little package of pure joy. Honestly, when I first saw something similar online, I thought it was just a cute presentation hack, but the texture and the way the flavors meld? Unbelievable. It’s like a mini, portable, upside-down ice cream cone that’s so much more than just cake. It’s a delightful twist on a classic, and I just know you’re going to adore it.
What is cake pop ice cream cone?
So, what exactly are we talking about here? Think of it as the most delightful mash-up you can imagine. It’s essentially a cake pop that’s been cleverly inserted into the opening of an ice cream cone. Instead of being served on a stick, it takes on the cone as its charming base. The “cake pop” part is usually made from crumbled cake mixed with frosting, rolled into balls, and then set. The “ice cream cone” part is, well, the cone itself – usually a sugar cone or a wafer cone for that perfect crunch. It’s not just about sticking a cake ball into a cone, though. The real magic happens when you think about how to make them truly sing. We’re talking about making sure the cake pop is perfectly formed, the cone is sturdy enough to hold its precious cargo, and then, of course, the fun part: decorating! It’s a playful, visually stunning dessert that takes the beloved cake pop to a whole new level of whimsy and deliciousness. It’s essentially a handheld, edible piece of art, and it’s so much easier to make than it looks!
Why you’ll love this recipe?
Oh, where do I even begin with why you’re going to fall head over heels for these cake pop ice cream cone creations? Let’s talk flavor first, because that’s always my top priority. The cake itself is wonderfully moist and tender – no dry crumbly bits here, I promise! When you pair that with the sweet, creamy frosting and the satisfying crunch of the cone, you get this incredible symphony of textures and tastes in every single bite. It’s sweet, it’s rich, it’s a little bit decadent, and it’s just… perfect.
Then there’s the simplicity factor. Now, I know “cake pops” can sometimes sound intimidating, but the way we’re doing it here is surprisingly straightforward. Once you’ve got your cake base ready, it’s a matter of rolling, dipping, and arranging. And the “ice cream cone” aspect? That just adds a fun, no-fuss element. You don’t need fancy sticks or elaborate stands; the cones do all the work for you! Plus, if you’re ever in a pinch for a last-minute dessert or a fun activity for the kids, these are a lifesaver. Seriously, my nephews helped me make a batch last weekend, and they were completely captivated.
And let’s not forget about the cost-efficiency! We’re using everyday pantry staples and ingredients that won’t break the bank. You can make a whole batch of these for a fraction of what you’d pay for a dozen fancy cupcakes or a store-bought dessert. It’s a budget-friendly way to create something that looks and tastes like a million bucks.
What I love most about this recipe, though, is its sheer versatility. You can customize the cake flavor, the frosting flavor, the coating, and the decorations to your heart’s content. Think of it like a blank canvas for your sweetest dreams! This recipe is a fantastic alternative to traditional cake pop ice cream cone recipes because it really focuses on making the whole experience enjoyable from start to finish. You’ll find yourself reaching for this one again and again, whether it’s for a birthday party, a holiday gathering, or just a special treat to brighten up a Tuesday. Trust me on this one; it’s a winner!
How do I make ice cream cones?
Quick Overview
Making these delightful treats is actually a lot simpler than it might sound! The basic idea is to prepare a moist cake, mix it with frosting to create a dough-like consistency, form it into balls, and then carefully insert each ball into an ice cream cone. Once assembled, they’re often dipped in a colorful coating and decorated. The beauty lies in the assembly; the cone acts as your holder and a textural element, and the cake pop provides that beloved moist crumb. It’s a no-bake final step for the cake pop itself, making it a fantastic option when you don’t want to fuss with extra oven time. You’ll be amazed at how quickly these come together once you get the hang of it.
Ingredients
For the Main Batter:
Here’s what you’ll need for the cake part. I usually opt for a simple vanilla or chocolate Cake Recipe because those flavors are universally loved and pair well with almost any frosting or coating. If you have a favorite cake mix, that’s absolutely fine too! The key is to have a tender, moist cake. I always make sure my cake is completely cooled before I start crumbling it – warm cake just turns into a gummy mess, and nobody wants that.
- 1 box (15.25 oz) cake mix (vanilla, chocolate, or your favorite flavor)
- Ingredients called for on cake mix box (eggs, oil, water)
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/4 cup milk or cream (you might need a little more or less)
- 1 teaspoon vanilla extract
For the Filling:
This is what binds your cake crumbs together. I’ve found that using softened butter and a touch of milk makes for the smoothest, most pliable filling. You want it to be firm enough to hold its shape but not so stiff that it’s hard to mix. Sometimes, if my cake is a bit dry, I’ll add an extra tablespoon of milk.
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 2-4 tablespoons milk or cream
- 1 teaspoon vanilla extract (optional)
For the Glaze/Coating:
This is where the fun really begins! You can use melted chocolate chips (milk, dark, or white), candy melts, or even a simple buttercream glaze. Candy melts are fantastic because they set up beautifully and come in so many colors. If you’re using chocolate chips, a tiny bit of vegetable shortening can help make them smoother and easier to dip. For a glaze, you’ll want a good consistency – not too thin, not too thick. Think of it like warm honey.
- 2 cups chocolate chips or candy melts (any color/flavor)
- 1 tablespoon vegetable shortening (optional, if using chocolate chips)
For Assembly:
- 12-18 sugar cones or wafer cones
- Assorted sprinkles, edible glitter, or drizzles for decorating
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our cake baked! Preheat your oven according to the cake mix instructions. Prepare your cake pan by greasing and flouring it, or lining it with parchment paper. I always use a light spray of baking spray for extra insurance. Once your cake is baked, let it cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. This is crucial – trying to crumble warm cake is a sticky, messy disaster!
Step 2: Mix Dry Ingredients
While your cake is cooling, let’s get the frosting ready. In a medium bowl, beat together the softened butter and powdered sugar until it’s light and fluffy. This usually takes a couple of minutes with an electric mixer. You want to make sure there are no lumps of powdered sugar.
Step 3: Mix Wet Ingredients
Now, gradually add the milk or cream, a tablespoon at a time, beating well after each addition. You’re aiming for a consistency that’s thick but spreadable, almost like a very stiff buttercream. Stir in the vanilla extract. If it seems too thick, add another teaspoon of milk; if it’s too thin, add a little more powdered sugar.
Step 4: Combine
Once your cake is completely cool, crumble it into a large bowl. Don’t be afraid to get in there with your hands – it’s the best way to break it down into fine crumbs. Add about half of your frosting mixture to the cake crumbs and mix it in with your hands or a sturdy spoon. Gradually add more frosting until the mixture holds together when you squeeze it, like play-doh. It should be firm enough to roll into balls but not dry or crumbly. If it’s too dry, add a tiny bit more frosting. If it’s too sticky, add a few more cake crumbs.
Step 5: Prepare Filling
This is the “filling” step, but it’s really just about getting your cake mixture ready to be formed into balls. Once the cake and frosting are thoroughly combined, take about 1.5 to 2 tablespoons of the mixture and roll it between your palms to form a smooth ball. You’re aiming for a size that will fit snugly into the opening of your ice cream cone. I usually get about 12-18 balls depending on the size of my cake. Place the rolled balls on a parchment-lined baking sheet.
Step 6: Layer & Swirl
Now for the assembly! Take an ice cream cone and gently press one of the cake balls into the opening. You want it to fit snugly so it doesn’t fall out. You can use a little dab of melted chocolate or frosting to “glue” it in place if you’re worried about it being loose, but usually, a good press is enough. Repeat with all your cones and cake balls. This is where my kids always get involved – they love pressing the cake balls into the cones!
Step 7: Bake
Actually, you don’t bake these! The “baking” part was done when you made the cake. The magic here is in the assembly and coating. So, once your cake balls are nestled into the cones, you can pop the entire tray into the freezer for about 15-20 minutes. This helps them firm up, which makes dipping a whole lot easier and cleaner.
Step 8: Cool & Glaze
While your assembled cones are chilling, melt your chocolate chips or candy melts. If using chocolate chips, stir in the shortening until smooth. You want the coating to be fluid and easy to work with. Remove the chilled cones from the freezer. Holding each cone by the bottom, carefully dip the cake ball into the melted coating, swirling gently to ensure it’s fully covered. Let any excess coating drip back into the bowl. If you want a thicker coating, you can dip them a second time after the first layer has partially set. Place the coated cones back onto the parchment-lined baking sheet. While the coating is still wet, add your sprinkles or any other decorations. This is the time to get creative!
Step 9: Slice & Serve
Once the coating has set completely (this can take 15-30 minutes at room temperature, or you can speed it up in the fridge for about 10 minutes), your cake pop ice cream cones are ready! If you want to serve them immediately, you can slice them in half lengthwise for a fun presentation, or enjoy them whole! They’re delicious at room temperature, but a slight chill from the fridge also makes the coating wonderfully crisp.
What to Serve It With
These cake pop ice cream cones are such a versatile treat; they can honestly fit into almost any occasion! I love how they bridge the gap between a fun snack and a more elegant dessert.
For Breakfast: Okay, hear me out! While these are definitely a sweet treat, I’ve served them as a tiny surprise alongside pancakes or waffles on a weekend morning. They’re like a little bite of dessert to start the day. A small, strong coffee or a creamy latte is the perfect pairing here. They look super cute arranged on a platter next to a Fruit salad.
For Brunch: This is where they really shine. Imagine a beautiful brunch spread with quiches, pastries, and a fruit platter. Adding a few of these cake pop ice cream cones adds that “wow” factor. You can do a mix of colors and flavors. They pair beautifully with mimosas or a sparkling elderflower pressé. For a touch of elegance, I like to drizzle them with a contrasting color of melted chocolate or add a dusting of edible gold glitter.
As Dessert: Of course, they’re a natural fit for dessert! They’re perfect for kids’ parties, but I’ve also served them at adult gatherings and they’ve been a huge hit. They’re a fun alternative to a traditional birthday cake, especially if you want individual servings. Serve them after a lighter meal like Grilled Chicken or a fresh salad. They are also wonderful alongside a scoop of actual ice cream (yes, I’ve done it, and it’s heavenly!) or a small glass of dessert wine for a grown-up treat.
For Cozy Snacks: Sometimes, you just need a little something sweet to curl up with on the couch. These are absolutely perfect for that. They’re portion-controlled, satisfying, and just plain fun to eat. They’re fantastic with a mug of hot chocolate, a cup of herbal tea, or even just a glass of cold milk. They’re like a childhood dream come true in every bite.
My family has a tradition of making these for “Just Because” days. It’s a completely arbitrary occasion, but it means we get to make something fun and sweet without any pressure. They always disappear in minutes!
Top Tips for Perfecting Your Cake Pop Ice Cream Cone Creations
After making these more times than I can count, I’ve picked up a few tricks that I think will really help you achieve cake pop perfection. Don’t be afraid to experiment; that’s where the real fun is!
Cake Prep: The absolute most important thing is to let your cake cool completely. I mean it! If it’s even slightly warm, it will be too soft to handle and will likely turn into a gummy mess when you mix it with the frosting. I often bake my cake the day before and let it cool overnight. Also, make sure you crumble it finely – no one wants big chunks of cake in their pop!
Mixing Advice: When you’re mixing the cake crumbs and frosting, start with less frosting than you think you’ll need. You can always add more, but it’s hard to fix a mixture that’s too wet. The goal is a consistency that holds its shape when squeezed, like play-doh. If it’s too crumbly, add frosting a teaspoon at a time. If it’s too sticky, add a few more finely crumbled cake crumbs.
Swirl Customization: When you’re rolling the cake mixture into balls, aim for consistency in size. This makes them easier to dip evenly. I like to use a small cookie scoop to get uniform portions. Gently press the cake ball into the cone so it sits securely – you don’t want it falling out after all your hard work!
Ingredient Swaps: Don’t be afraid to play with the cake flavor! A red velvet cake makes for gorgeous red pops, and a lemon cake is surprisingly delicious. For the frosting binder, cream cheese frosting also works beautifully, though it might make the mixture a bit softer, so you might need a touch more powdered sugar. If you’re short on butter, a good quality shortening can sometimes work in a pinch for the frosting binder, but butter adds a richer flavor.
Baking Tips: As I’ve mentioned, no baking is required for the pops themselves! However, chilling the formed cake balls in the cones before dipping is a game-changer. It firms them up beautifully, making for a much cleaner dip and preventing them from falling apart. Don’t skip this step!
Glaze Variations: When melting your coating, go slow and low. Overheating can make chocolate seize up. If using candy melts, they are generally very user-friendly. For a smoother dip with chocolate chips, adding a teaspoon of coconut oil or vegetable shortening helps achieve that silky texture. If your coating gets too thick while you’re working, just pop it back in the microwave for 10-15 second bursts, stirring in between, until it’s fluid again. And remember, adding sprinkles while the coating is wet is key to them sticking!
Storing and Reheating Tips
One of the best things about these cake pop ice cream cones is that they store pretty well, which means you can make them ahead of time. This is a lifesaver for parties or when you just want a sweet treat ready to go!
Room Temperature: If they are fully set and the coating is hardened, you can store them at room temperature for about 2-3 days. I like to keep them in an airtight container, perhaps with parchment paper separating layers if you’re stacking them. Make sure your kitchen isn’t too warm, though, as the chocolate coating could soften.
Refrigerator Storage: For longer storage, the refrigerator is your friend. Place them in an airtight container, again with parchment paper between layers. They should last for about a week. Just be aware that when you take them out, they might sweat a little as they come back to room temperature. Letting them sit out for about 15-20 minutes before serving usually does the trick.
Freezer Instructions: Want to make them even further in advance? You can freeze them! Wrap each cone individually in plastic wrap, then place them in a freezer-safe bag or container. They can last for up to 1-2 months. To thaw, transfer them to the refrigerator overnight first, and then let them come to room temperature for about 30 minutes. This slow thawing helps prevent condensation.
Glaze Timing Advice: If you know you’ll be storing them for more than a day or two, I often recommend adding the decorations (like sprinkles) *after* the initial coating has set slightly. This prevents them from bleeding or looking dull. If you’re freezing them, it’s sometimes best to just have them coated and decorated simply, as delicate sprinkles can sometimes be damaged by the freezing and thawing process.
Frequently Asked Questions
Final Thoughts
So there you have it! These cake pop ice cream cones are more than just a recipe; they’re a little burst of happiness that’s surprisingly easy to bring to life. They’re the perfect blend of nostalgic flavors and fun presentation, and I truly believe they have the power to bring smiles to faces, whether it’s a big celebration or just a quiet afternoon treat. The way the soft cake melds with the crisp cone and the smooth coating is just divine, and the endless possibilities for decoration mean each one can be a unique masterpiece.
If you loved this recipe and are looking for more creative dessert ideas, you might enjoy exploring other fun ways to present classic treats. Perhaps some no-bake dessert bars or creatively decorated cookies? There’s a whole world of sweet possibilities out there!
I really hope you give these cake pop ice cream cones a try. They’ve become a staple in my kitchen for a reason. I can’t wait to hear how yours turn out – please share your creations and any fun flavor combinations you come up with in the comments below! Happy baking (or should I say, happy assembling and dipping)!
cake pop ice cream cone recipes
Ingredients
Main Ingredients
- 10 store-bought Lofthouse Cookies
- 6 ounces Cream Cheese softened and cubed
- 6 ounces vanilla almond bark
- 15 ice cream cones mini
- 3 ounces chocolate melting wafers
- 0.5 tablespoon coconut oil for vanilla almond bark
- 0.5 teaspoon coconut oil for chocolate melting wafers
- as needed Sprinkles and M&Ms for decoration
Instructions
Preparation Steps
- In a mixing bowl, combine the cookie with the softened cream cheese until well blended and a dough forms.
- 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 0.5 tablespoon of coconut oil to help thin the almond bark for easier dipping.
- 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.
- 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 0.5 teaspoon 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.
- 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.
- Allow the Mini Ice Cream Cone Cake Pops to set completely at room temperature or in the refrigerator before serving.
