Cakes

Cake Pops (Ice Cream Cones)

4.22 from 23 votes
Learn how to make my easy Cake Pops recipe, and I'll show you how to make them into Ice Cream Cone Cake Pops!

Hi Bold Bakers!

One of your most most-requested treats is Cake Pops but I’ll show you how to make them BIG & BOLD into sweet little Ice Cream Cones. You can use any of my cake recipes like my Best-Ever Chocolate Cake or Vanilla Cake to easily create these lovely little treats. So let’s get baking!

Watch The Recipe Video!

Cake Pops (Ice Cream Cones)

4.22 from 23 votes
Learn how to make my easy Cake Pops recipe, and I'll show you how to make them into Ice Cream Cone Cake Pops!
Author: Gemma Stafford
Learn how to make my easy Cake Pops recipe, and I'll show you how to make them into Ice Cream Cone Cake Pops!
Author: Gemma Stafford

Ingredients

  • 13 ice cream cones (of your choosing)
  • 3 cups (8oz/225g) chocolate cakes (or whatever cake you like)
  • 1 1/3 cup (8oz/227g) bittersweet Chocolate
  • 1 cup (8oz/225g) Cream
  • DECORATION
  • 1 cup (6oz/8170g) white chocolate
  • 1/2 cup (3oz/85g) milk chocolate
  • Sprinkles

Instructions

  • **** A cardboard box to stand your cones up in is very important
  • To make the ganache: Heat the cream in a heavy bottomed saucepan. When it reaches a simmer, take it off the heat and pour it over the chopped chocolate. Let it sit there for 3-4 minutes on the chocolate and then whisk until the chocolate has melted.
  • Crumb the cake with your fingers until it is nice and fine.
  • Mix the cakes crumbs with ½ cup of ganache.
  • With a tablespoon scoop the cake to a nice rounded ball. Set aside in the fridge
  • To prepare the cones: With a carving knife carve your mini ice cream cone to 3 inches big.
  • Stand the cones upright and fill each one with ganache.
  • Dip the cake ball in a little bit of ganache and place it securely on top of the cone.
  • Place the cones in the fridge to set hard.
  • To decorate: melt some white chocolate gently and color with some pink food coloring.
  • Dip in your cake pop into the chocolate coating it all over. Try and do this step quickly as you don’t want the dark chocolate on the pop to get in the pink chocolate mix.
  • Once the chocolate sets you can add some melt milk chocolate on top and sprinkles to really make your ice cream pop Big and Bold!!! Eat once ready 🙂

 

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LUCIAN
1 day ago

I LOVE CHOCOLATE CAKE

Lorna
Lorna
8 days ago

Thanks Gemma for sharing this recipe. I will definitely do this. Looks delicious😊

Manleen
1 month ago

Hi Gemma I made them but I found them a little too sweet
Pls tell me what can I do to reduce this

1 year ago

Hlo Gemma
I wanna to do vanilla cake pops.so wat frosting I HV to do to mix with cake crumbs?

Lavanya Venkateswaran
Lavanya Venkateswaran
1 year ago

Hi Gemma! This recipe looks fabulous, and I want to make it for my son’s birthday party. Can I make them a day in advance? How should I store them?

Thank you!
Lavanya

Mariana
Mariana
2 years ago

I wnt to use these for my daughters b day candy table. . . .soooo they can’t sit out long you have to eat them quickly??

VASU
3 years ago

hi gemma
can we use brownies instead of using a cake ????

Lita Watson
3 years ago

Aww, tiny ice cream cake pops! I love them so much! Do you think that leftover cake can be used to make these cake pops?

pifen
4 years ago

Hi Gemma
I am so inspired by your recipes. I made cake truffles with all your diy tutorials. I made condensed milk. Use it with chocolate truffle and ganache. Made sour cream and used to make cake balls. You are the best!

Martha Jenn
Martha Jenn
4 years ago

Sorry for the mistake. I mean lollipops. My sister love lollipops.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford