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–+ servings

Melted Ice Cream Cake Pops

Melted Ice Cream Cake Pops are a fun, eye-catching treat that’s surprisingly simple to pull together with basic grocery store ingredients. Using mini waffle cones instead of sticks makes them extra playful—and totally edible from top to bottom. They’re perfect for birthdays, school parties, or any time you want something festive and easy to share. You can make them ahead, store them in the fridge, or freeze a batch to enjoy later without any hassle.
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Prep Time 30 minutes
Cook Time 30 minutes
Freezing time 25 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 14
Calories 304 kcal

Equipment

Ingredients
  

  • 1 box chocolate cake mix plus ingredients listed on the box
  • 12-14 mini waffle cones
  • 10 ounces white melting chocolate
  • 10 ounces melting milk chocolate
  • ¾ cup chocolate frosting
  • Rainbow sprinkles

Instructions
 

  • Prepare and bake the chocolate cake according to the box instructions. Let it cool completely.
    1 box chocolate cake mix
  • Crumble the cooled cake into a large bowl. Add the chocolate frosting and mix until the mixture sticks together like dough.
    ¾ cup chocolate frosting
  • Roll into 12–14 equal balls and place on a parchment-lined baking sheet. Freeze for 15 minutes to firm up.
  • Melt the milk chocolate and white chocolate in separate bowls (30-second intervals in the microwave, stirring until smooth).
    10 ounces white melting chocolate, 10 ounces melting milk chocolate
  • Dip the open end of each waffle cone into melted chocolate, then press gently onto a cake ball. Let them set until firm.
    12-14 mini waffle cones
  • Once cones are secure, dip each cake ball (cone side up) into melted chocolate—choose white or milk chocolate.
  • Place back on the tray and press down slightly to create the “melted” look. While the chocolate is still soft, decorate with rainbow sprinkles.
    Rainbow sprinkles
  • Freeze the cake pops for 10 more minutes to set completely. Then serve and enjoy your playful melted ice cream treats!

Notes

  • Cool the Cake Fully First: If your cake is even slightly warm, the frosting will melt, and your mixture will be too sticky. Let it cool completely.
  • Aim for Dough-Like Texture: The cake and frosting mixture should come together like soft dough—easy to mold and not crumbly. Add a bit more frosting if it’s too dry.
  • Keep the Cake Balls the Same Size: Try to make all your cake balls similar in size so they hold the cones evenly and look uniform once dipped.
  • Chill Before Dipping: Freezing the cake balls before attaching the cones or dipping makes the whole process neater and helps everything hold its shape.
  • Add Color for Fun: If you want, stir a few drops of food coloring into the white chocolate before dipping. Soft pastels or bright neon can make the cake pops stand out even more.
  • Let the Cone Base Set: Give the melted chocolate a few minutes to firm up after attaching the cake balls to the cones, so they don’t fall off during dipping.
  • Add Sprinkles Right Away: Make sure to sprinkle while the chocolate is still wet, so they stick and stay in place.
  • Work in Batches if Needed: If you’re decorating a lot, keep half the pops chilled while you work on the rest so they don’t soften too much at room temperature.

Nutrition

Calories: 304kcalCarbohydrates: 48gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 320mgPotassium: 138mgFiber: 1gSugar: 32gVitamin A: 1IUCalcium: 51mgIron: 2mg
Keyword Melted Ice Cream Cake Pops
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