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.