Name: Ice Cream Cake Pops
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 box (13.25 ounces) chocolate cake mix (plus ingredients listed on the box); 12–14 mini waffle cones or sugar cones; 10 oz white melting chocolate; 10 oz melting milk chocolate; 3/4 cup chocolate frosting; Rainbow sprinkles

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Whether you’re throwing a party or stocking a bake sale table, these melting ice cream cone cake pops bring the fun.

Made with cake, sugar cones, and colorful candy melts, they’re easy to make and impossible to ignore.

Ice cream cone cake pops dipped in chocolate and white coating, decorated with colorful sprinkles, on a white surface.

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Cake Pops Without the Sticks
Ingredients
How to Make Ice Cream Cake Pops
Process Shots Below
Storage and Make Ahead
Recipe Notes
PIN TO SAVE FOR LATER
Make Fun Childhood Memories
Recipe
Comments

Cake Pops Without the Sticks

Sure this recipe is adorable.

But, my favorite things about this recipe is the absence of the sticks.

You're going to pop a medium sized cake ball on top of a small ice cream cone so the entire mini dessert is edible--no choking hazards from the stick for the toddler set, making it safe for all ages.

Pause your aspirations to be perfect with this birthday party recipe.

Melting ice cream is the aesthetic so there's no need to get your cake balls frosted perfectly.

And it's easier to "dip" the cones into melted almond bark or candy melts instead of frosting.

Ingredients

1 box (13.25 ounces) chocolate cake mix (plus ingredients listed on the box). Usually an egg or two, vegetable oil and maybe water.
12–14 mini waffle cones or sugar cones
10 oz almond bark or white melting wafers
10 oz brown almond bark or brown melting wafers
¾ cup chocolate frosting (to form your balls with cake mix)
Rainbow sprinkles

See recipe card for ingredient amounts.

sugar cones, chocolate cake mix bag, bowl of sprinkles and blocks of white and milk chocolate on white background.

How to Make Ice Cream Cake Pops

Make the chocolate cake (or another flavor) and let cool.
Break up the cake. Combine it with the frosting in a large bowl.
Using a cookie scoop or ice cream disher, form cake mix into balls.
Chill the balls until firm.
Melt the almond bark or wafers.
Dip open end of the cones into the melted candy then gently press each dipped cone onto a cake ball. Put the tray in the fridge to firm up.
Once these have chilled, you'll dip the entire cake pop into the melted candy.
Place back on the tray and once the candy has set a bit but not all the way, sprinkle colored jimmies over the cones.

Process Shots Below

chocolate cake in a glass baking dish. — Prepare the chocolate cake according to the package instructions, then bake until a toothpick inserted in the center comes out clean. Let it cool completely—this step is key! A fully cooled cake will crumble easily and mix smoothly with the melted chocolate for perfectly scoopable cake pops.

baked chocolate cake broken into crumbles in a glass mixing bowl. — Once the cake has fully cooled, break it apart into fine crumbs and transfer them to a large mixing bowl. No mixer needed.

baked and crumbled chocolate cake mix in glass bowl with a dollop of melted chocolate. — Pour the chocolate frosting over the crumbled cake mixture.

chocolate cake ball mix in glass bowl. — Using a spatula or clean hands, gently fold everything together until the crumbs are evenly coated and the mixture becomes thick, rich, and moldable. This luscious combo is the base for your indulgent ice cream cake pops.

chocolate cake balls arranged on a parchment lined baking sheet. — Scoop and roll the mixture into 12–14 evenly sized balls, placing each one onto a parchment-lined baking sheet. Use a cookie scoop to help with uniformity, if that's important to you.
Once formed, pop the tray into the freezer for about 15 minutes to help the cake balls firm up—this makes them easier to dip and coat later.

glass bowls of melted white chocolate and milk chocolate on white tray. — Add the milk chocolate and white chocolate to two separate microwave-safe bowls. Heat each in 30-second intervals, stirring between each round, until melted and silky smooth.

sugar cone being dipped into glass bowl of melted milk chocolate. — Dip the open end of each sugar cone into the melted chocolate, coating just the rim. This not only adds flavor and flair but also helps anchor the cake ball when assembled.

chocolate cake balls on a parchment lined baking sheet with a sugar cookie cone attached to a cake ball . — While the chocolate on the rim of the cone is still tacky, press each one onto a chilled cake ball. Chill until chocolate hardens and the cones are securely attached.

cake pop with a sugar cone base being dipping into glass bowl of white chocolate. — Once the cones are firmly attached and the chocolate has set, dip each cake pop into melted almond bark. Gently swirl to coat the entire cake ball, letting any excess drip off for a smooth, even finish.

Ice cream cone cake pops dipped in chocolate and white coating.. — Return the pops to the baking sheet and gently press down to create a beautiful 'melting' effect as the white candy melts set.

Ice cream cones cake pops upside down on a baking tray, dipped in chocolate or white coating, topped with colorful sprinkles. — Place the cake pops in the freezer for 10 minutes to allow the chocolate to fully set. I keep these in the fridge until serving.

Storage and Make Ahead

Cake balls with ice cream cones are best served with a day of making because the cones will soften quite a bit and become quite limp.

Make cake balls ahead of time and freeze, wrapped in plastic wrap or wax paper then tucked inside a freezer safe container, to save prep time closer to your celebration.

Recipe Notes

You could make these cake balls faster by buying a plain cake from a bakery instead of making your own.

These melting ice cream cake pops look super cute on top of a birthday cake. That's one reason this is a good dessert for a younger crowd.

If you can't find mini ice cream cones, you can use a serrated knife to cut waffle cones in half.

Use any flavor of cake you'd like. Vanilla, strawberry or red velvet would all be fun choices instead of chocolate cake.

Sometimes it's easier to just carefully dip each cake pop into a bowl of sprinkles instead of trying to throw them on the cones while still on the tray.

PIN TO SAVE FOR LATER

Close-up of melting ice cream cake pops shaped like mini cones, dipped in chocolate and adorned with colorful sprinkles. — Make your celebrations festive and toddler safe with these mini ice cream cone cake pops. Perfect for toddler-sized hands or on top of a cake.

Make Fun Childhood Memories

My aunt on my mother's side, she was married to my mom's late older brother, is one of the OG creators of the cake pop, which used to be cake batter baked inside an ice cream cone!

She would make these, not sure how, perhaps some type of 1978 magic, these ice cream cones that had cake baked inside.

I thought this was the coolest thing ever.

My aunt was a hairdresser back in the day and just a very creative person in general.

If she was a Gen Z, she'd probably be a TikTok influencer with viral recipes.

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Recipe

Yield: 12

Ice Cream Cake Pops

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Ingredients

1 box (13.25 ounces) chocolate cake mix (plus ingredients listed on the box)
12–14 mini waffle cones or sugar cones
10 oz white melting chocolate
10 oz melting milk chocolate
¾ cup chocolate frosting
Rainbow sprinkles

Instructions

Prepare and bake the chocolate cake according to the package instructions. Bake time may vary. Let it cool completely.
Once cooled, crumble the cake into a large mixing bowl. Add the chocolate frosting and mix well using a rubber spatula or your hands until the mixture holds together.
Roll into 12–14 evenly sized balls and place them on a parchment-lined baking sheet. Freeze for 15 minutes to firm up.
Melt the milk chocolate and white chocolate in separate microwave-safe bowls, heating in 30-second intervals and stirring until smooth. Dip the open end of each mini cone into melted chocolate and gently press onto a cake ball. Let them harden.
Once the cones are secure and hardened, dip the entire cake ball into melted chocolate (white or milk, your choice). Place back onto the baking sheet and gently press down to create the "melting" effect. While the chocolate is still wet, add rainbow sprinkles for decoration.
Place cake pops in the freezer for 10 minutes to fully set. Serve and enjoy your adorable melted ice cream cake pops!

Notes

Store in an airtight container in the fridge for up to 4 days.

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Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 22598Total Fat 1089gSaturated Fat 228gTrans Fat 0gUnsaturated Fat 789gCholesterol 5246mgSodium 39179mgCarbohydrates 2577gFiber 2gSugar 56gProtein 605g

Nutrition information is just an estimate because I am not a registered dietician.

Melting Ice Cream Cake Pops

Cake Pops Without the Sticks

Ingredients

How to Make Ice Cream Cake Pops

Process Shots Below

Storage and Make Ahead

Recipe Notes

PIN TO SAVE FOR LATER

Make Fun Childhood Memories

Recipe