There’s Always Room for Cake and Ice Cream – Ice Cream Cake Pops!

These are my favorite cake bites (balls, pops…) for a couple reasons:

1 Just look at them! A-dorable!

2 I LOVE Ice Cream

I could eat a BOWL every night before bed, & actually… I used to.

Seriously, every night. Ask my mom.

Had to knock that off though, you know how it is.

how cool are these though – cake! posing as ice cream! Bakerella is a genius, I think she’s the one who originally dreamed up these. Then I just took it a step further and added a cake ice cream bowl!

And doing a dang good job at it.

Best part EVER - no melting ice cream.

Just CANDIQUIK, taking cake balls for a quick dip, drip, and dry!

Warning you: this post is going to have a lot of pictures!

I took a lot. I am also indecisive.

HERE’S THE SCOOP (no pun intended!)

these are MINI.

You must give your ice cream cones a trimming.

Printable recipe: Ice Cream BOWL

Printable recipe: Single Scoop Cake Bites

Single Scoop Cake Bites

(recipe/idea adapted from Bakerella)

Yield: approximately 36 cones

You will need:

2 (16 oz) packages Vanilla CANDIQUIK® Coating

1 (16 oz) package Chocolate CANDIQUIK® Coating

1 box cake mix (your choice of flavor, plus ingredients for cake mix)
1 container (16 oz.) cake frosting (you can use the whole container for a “doughy” mixture, or if you want your cake more “cakey” only use half to 3/4 the container of frosting!)

Waffle ice cream cones (36)

1 large bag M&Ms (or any red candies, for cherries on top)

Directions:

1. Prepare and bake cake mix as directed on box; cool.
2. Crumble cake into a large bowl. Mix thoroughly with frosting (it may be easier to use fingers to mix together). Place mix in the fridge (or freezer to shorten time) for a couple hours or until somewhat firm.

3. Chop the top of the waffle cones off, so the cones measure approximately 2 ½ inches tall.
4. Roll cake mixture into medium sized balls, so they fit on top of your mini waffle cone, and place them on a wax coated baking sheet; chill for approximately 1-2 hours until firm. (You can shorten this time by placing in the freezer.)

5. Melt 1 pkg of Vanilla CANDIQUIK at a time; according to directions on package.

6. Firmly press a cake ball on top of the mini waffle cone. Dip the top of the cake ball into the Vanilla CANDIQUIK by holding the end of the cone. Slowly allow most of the excess candiquik drip off, letting a little melt down over the cone (gives it the melted look when dry!). Sprinkle if desired.

7. Stick cones into a Styrofoam block or ice cream cone holder to dry. Once dry, melt Chocolate CANDIQUIK and spoon a small amount on top of each cone allowing it to drip down the side, then top with a red candy before the candiquik has set.

TIP: If cake balls start to fall off your cones or get gooey when dipping, return the remaining cake balls to the freezer or refrigerator until firm.

OOPS!

Ok - not really, duh. But I looove this one - dip a cake ball (the messier the better), plop ‘em on wax paper, sprinkle, and press the cone on top!

I really want to keep going and showing you the 150+ different pictures of these ice cream cones, but I’ll save that time for you to get started on these

Thanks for reading as always!

p.s you can always use sugar cones and saw the tops off using a knife. Or you can make it easier and buy the mini kid cones made by Joy. Here’s what they look like! Plus, many supermarkets carry them.