Ice Cream Cone Cake Pops are sugar cones filled with cake pop (cake and frosting) and then topped with your favorite flavor of ice cream! What could be more fun?!!
Surprise!! These easy-to-make Ice Cream Cone Cake Pops are a fun new way to eat your cake and ice cream too! 🙂
**Please Note - The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making these ice cream treats with a cake pop center is available at the end of this post. Or you can hit the "jump to recipe" button (found above) to be taken directly to the recipe.
The ingredient list:
**Note - The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- sugar cones
- box cake mix (your favorite brand and flavor) plus the ingredients to make it. (eggs, oil, liquid...)
- canned frosting (your favorite brand and flavor)
- ice cream (your favorite brand and flavor)
- m & m's (optional)
- hot fudge topping (homemade or store-bought)
- sprinkles
- magic shell (homemade or store-bought)
Kitchen tools and equipment needed:
- mixing bowls
- hand mixer or stand mixer
- measuring cups and spoons
- 8" round cake pans
- baking spray
- kitchen timer
- a cake tester or toothpick
- cooling rack
- spatulas
- baking sheets
- parchment paper
- whisk
- ice cream scoop
- sugar cone display stand (optional)
- gallon zip-top freezer bags
Tips and tricks for easy assembly of ice cream cone cake pops:
- Plan ahead and make sure you have enough freezer space for at least one baking sheet (about 8 ice cream cone cake pops) to go into the freezer on a level surface.
- If you're making more than 8 ice cream cone pops at one time make sure you have enough freezer space for at least two baking sheets that can be kept on a level surface.
- Work in stages. The sugar cone portion with the cake pop center can be made in advance and kept frozen (in gallon zip-top freezer bags) until you're ready to work on the ice cream scoop portion of the recipe.
- For easier scooping, allow the ice cream to sit on the counter to soften slightly before scooping (approximately 5-7 minutes).
- Time is of the essence. Move quickly to keep the ice cream from melting.
- Place the single ice cream scoops onto a parchment-lined baking sheet, and keep them in the freezer (on a level surface) until ready to assemble.
- You can either top the ice cream with the magic shell right after assembly and just before serving, or you can top the ice cream scoops with the magic shell and sprinkles before placing them back into the freezer before assembly.
- Move quickly and assemble the ice cream cake pops just before serving making sure to firmly press the ice cream scoop onto the sugar cone cake pop.
How many ice cream cone cake pops be made from one box of cake mix?
I baked my cake mix into two 8" round cakes. I used only one of those cake rounds (the other baked cake round is wrapped well and is stored in my freezer. It will be used for another recipe), and one can of store-bought ready-made frosting.
With one 8" cake round and 1 can of frosting, I was able to make 10 ice cream cone cake pops.
How long can the filled cake pop sugar cones be kept in the freezer?
You can store them in an air-tight freezer bag for up to 3 months.
What other liquid besides water can be used in the cake mix to liven up the flavor?
Feel free to get creative.
You can use soda pop, fruit juice, milk, brewed coffee, tea, you name it. Just use the same equivalent measure of liquid as called for on the side of the box mix you choose. (example: 1 cup water = I cup of substitution)
You'll notice in the video that I used raspberry-flavored coffee creamer. I thought that would be yummy with the Duncan Hines Devil's food cake flavor, and it was.
Can homemade frosting be used for the cake pop portion of this recipe?
But, of course.
Feel free to make your own frosting, or use the ready-made store-bought frosting (like I did) to make your life just a tad bit easier.
Make your own hot fudge sauce:
Best Homemade Fudge Sauce from Pastry Chef Online
"Ice cream sauce fans, get ready to wow your family, your guests, and even yourself with this old fashioned hot fudge sauce recipe in all the land." - Pastry Chef Online
Make your own magic shell:
Homemade Magic Shell from Live Well Bake Often
"An easy recipe for homemade magic shell with just two ingredients. The perfect topping for almost any ice cream!" - Live Well Bake Often
Can wafer cones be used in place of the sugar cones for this recipe?
Ah, but of course. Follow the same instructions and you're good to go.
What flavor of ice cream works best in this recipe?
What is your favorite flavor?? Use that!
Do the M & M's need to be used in the cake pop ice cream cone recipe?
Nope. Not at all. I thought they'd be a fun surprise.
You can certainly leave them out OR substitute them with a different type of small, unwrapped candy if you wish.
Can homemade ice cream be used in this recipe?
You bet!
I even have some delicious flavors of no-churn ice creams (below) that I think you'll be well pleased with.
No-Churn Ice Cream flavors:
Please note, however, that the following flavors each contain a small amount of alcohol that keeps the no-churn ice cream creamy and without ice crystals. These flavors are not intended for kids.
*Chocolate Cherry Kahlua Ice Cream (shown below)
Chocolate and cherry lovers will go crazy for this creamy and delicious no-churn recipe for Chocolate Cherry Kahlua Ice Cream.
*Boozy Irish Coffee No-Churn Ice Cream (not shown)
Save this Boozy Irish Coffee Ice Cream for after the kiddos have gone to bed, and then you can savor the flavor of being a grownup!
*No-Churn Banana Walnut Ice Cream (shown below)
No-Churn Banana Walnut Ice Cream is a favorite for people who love bananas, toasted walnuts, caramel, and vanilla wafers. It’s utterly delicious!!
*Cherry Chunk Amaretto Ice Cream
Smooth, creamy, and super flavorful! This no-churn Cherry Chunk Amaretto Ice Cream will soon become your new favorite ice cream flavor! I guarantee it!
*Ice Cream Cone Cake Pops (shown below) THIS IS THE PLACE!!
Planning a party and need some fun ice cream party decorations?
I've chosen some really awesome items from Etsy (affiliate links) that I think you're really going to love. Check them out...
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today's ice cream and cake pop dessert treat.
When you make this recipe, and I hope you do, I'd appreciate it if you'd take a moment to leave a star rating on the recipe card and briefly comment on why you rated it as you did. FYI - Google appreciates recipe ratings and, in turn, will share my recipes with more people. Thank you so much!!
Printable Recipe Card
Ice Cream Cone Cake Pops
Equipment
Ingredients
- 10 sugar cones
- 1 8" round cake mix cake baked per box instructions and crumbled
- 1 can prepared frosting approximately 1½ cups
- 1 cup hot fudge topping
- ½ gallon ice cream your favorite flavor
- 1 cup magic shell ice cream topping
- sprinkles
- 30 m & m's
Instructions
- Preheat the oven to 350-degrees Fahrenheit. Spray two 8" round cake pans with baking spray.
- Make and bake the cake mix according to the package instructions (or add your preference of liquid in place of the water) for two 8" round cake pans.
- Cool the cakes completely on a wire rack.
- When the cakes are cool, crumble one of the cakes into a large bowl and stir in 1 can of the prepared frosting until thoroughly combined. Wrap and freeze the remaining cake for up to 3 months. *Note - if making more than 10 ice cream cone cake pops crumble both cakes, and add 2 cans of frosting.
- Add 3 M & M's into the bottom of each sugar cone if desired.
- Use a small spatula to carefully press the cake pop mixture into each of the sugar cones until full, leveling off the top with the spatula. Place the filled cake pop sugar cones onto a baking sheet on a level surface in the freezer and freeze for at least 10 minutes.
- Add the hot fudge topping to a small bowl. Once the cake pop cones are frozen, dip the tops into the hot fudge sauce and add sprinkles. Chill again for at least 30 minutes.
- When ready to serve, top the cake pop-filled sugar cones with a scoop of ice cream (pressing gently to adhere), add a drizzle of magic shell ice cream topping, and top immediately with sprinkles. OR, if serving later you can place the scoops of ice cream onto a parchment-lined baking sheet, top with the magic shell and sprinkles, and keep them in the freezer (on a level surface) until ready to top the cones and serve.
- Serve immediately, and enjoy!
Video
Notes
Nutrition
I sincerely hope you've enjoyed today's fun and tasty Ice Cream Cone Cake Pop recipe as much as I've enjoyed bringing it to you!
Kudos Kitchen by Renee – Where I joyously bring you easy, economical, and delicious comfort food dishes to feed the people you love!
Until we eat again, I hope you have a delicious day!
Jenni says
What a perfect springtime dessert, especially for a party! Thank you for all the detailed instructions and info on timing, and thanks for linking to my fudge sauce too!
Renée says
My pleasure, Jenni!!
Thanks for your kind comment and for the star rating!
Take care,
Renee