Mint Chocolate Chip Cake Pop Cones

It’s National Ice Cream Month in the united States as declared by former President Ronald Reagan. President Reagan also upgraded the third Sunday in July to be the National Ice Cream Day! (source)

So, to celebrate this wonderful day, I’ve partnered up with a bunch of Cake Poppers to make some Ice Cream Cone Cake Pops!

It’s way too hot to bake a cake, so I used the Mint Oreos to make this Mint Chip “ice cream” cone.

I added a bit more mint to the cone with some Guittard Green Mint Baking Chips

and I’m lucky to have the Joy Mini Cones

in my grocery store.

Having made these before, I know that there can be some problems with the cones getting mushy and stale. That’s why I first dip the rim of the cone in chocolate. The candy acts like a barrier to keep the moisture from the cream cheese away from the cone.

While making these “ice cream cones” I wanted to keep them looking as real as possible. To me, that means having that irregular edge around the cone.

To achieve that edge, I simply used my 1 Tablespoon Cookie Scoop

to measure out the batter and then I just left it. I didn’t roll it or smooth it or touch it. I just left that funky edge from the scoop and called it a day! It’s so easy!

If you need more Ice Cream Cone Cake Pop Inspiration, check out these fun ideas!

1. Pint Sized Baker

2. KC Bakes

3. Miss CandiQuik

4. The Best Cake Pops

5. Hoopla Palooza

6. Niner Bakes

7. The Partiologist

Mint Chocolate Chip Ice Cream Cake Pops

by Karyn Granrud

Prep Time: 20 minutes

Keywords: oreo cream cheese cake pop

Ingredients (serves 10)

1/3 box of Mint Oreos
2 oz Cream Cheese, softened
10 Joy Mini Cones
Candy Melts – Green and Chocolate
Guittart Green Mint Baking Chips
Mini Chocolate Chips

Instructions

Place 1/3 of the box of Mint Oreos into a food processor and pulse until all cookies are crumbs. Add cream cheese and pulse until a ball forms.

using a 1 Tablespoon Cookie Scoop measure out ice cream “tops” and place on a cookie sheet lined with wax paper. Do not roll. Place in fridge for 1 hour.

Melt candy melts according to directions. I like to melt mine in a ceramic mug at 70% power for 1 minute and then 70% power for 30 seconds. Lots of stirring.

Remove cookie balls from the fridge.

Dip the cones by dipping them into the chocolate candy melts and then sprinkling with the mint chips pieces and immediately place a cookie ball on top of wet candy. Press down slightly to make a good “connection”. Continue attaching all ice cream tops to cones.

Dip ice cream tops into green candy melts and top with mini chocolate chips. If the balls feel too soft, return them to the fridge for 15 minutes.

If this is a special treat for your child’s lunch box, please remember, the cream cheese pops need to remain chilled, so add an ice pack.

I link up at THESE GREAT parties!

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