We have had a few teasers of warmer weather approaching- a day in the 80s, tulips starting to bloom, and the first ice cream recipe in the ice cream mixer. Unfortunately snow flakes returned to the air and the recipe wasn’t quite there. Just a few reminders of the warmer weather and better ice cream recipes ahead.
What is better than ice cream? These cake pops that look like tiny ice cream cones are a close second! I first discovered Bakerella’s wonderful blog a few years ago and received her cake pop cookbook for Christmas. Take some time and make these treats and dream of summer that is oh so close!
“Ice Cream” Cake Pops
From Cake Pops by Bakerella
16 ounce ready-made frosting
1 box cake mix (plus ingredients to make the cake)
32 ounces candy coating (I used pink which I bought at a party store)
16 ounces dark chocolate chips
ice cream cones
Bake cake according to cake mix in a 9×13″ pan. Cool. I usually bake and then let cool overnight.
Crumble cake into large mixing bowl. To help with the crumbling divide into 4-8 sections and rub two pieces together to create a fine crumble. Use a fork to break apart larger pieces. Add 3/4 of the container of frosting until combined. Roll into 1 1/4 inch ball and place on baking sheet with wax paper. Cover with plastic wrap and place in freezer for at least 15 minutes.
Meanwhile use a serrated knife to saw top of ice cream cones so the opening is about 1 1/4 inches. I used a cake ball as a guide to cut the opening. Using a lollipop stick or toothpick to create a hole in a block of Styrofoam to hold the cones.
Melt candy coating in microwave using the directions on the package. Remove a few cake balls at a time and dip into bowl of chocolate one at a time. I used a teaspoon to completely cover the cake ball. Immediately place on top of cone and place back in block. Don’t worry if it drips down the side because this adds to the image of dripping ice cream. Sprinkle cake pops with sprinkles while chocolate is still wet.
Once the pops are dry melt dark chocolate in microwave on medium high heat at 30 second intervals until chocolate is melted. Stir between each time. Use a spoon to drizzle a small amount on top. Place a red M&M as the cherry on top of the ice cream cone. Enjoy as a special treat or as a side to a scoop of the real thing!