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Mint Chocolate Chip Cake Pop Cones

    These cute cake pop cones offer a playful and unique twist on the classic cake pop. With a balance of cool, minty freshness and the rich decadence of chocolate chips, these mint chocolate cake pop cones are as visually stunning as they are delicious.

    A whimsical dessert that’s perfect for parties, special occasions, or simply satisfying your sweet tooth cravings. It’s way too hot to bake a cake, so I used the Mint Oreos to make this Mint Chip “ice cream” cone.

    Making the “ice cream cones”

    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!


    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. 

    You like mint? Also try Cream Cheese Mint Roses or Mint Chocolate Roll Cake.

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    Mint Chocolate Chip Ice Cream Cake Pops

    Indulge in my Mint Chocolate Chip Cake Pop Cones. Recipe and step by step guide for this delight for parties or sweet cravings.
    Total Time 20 minutes
    Course Cake Pops
    Cuisine American
    Servings 10 pops
    Calories 87 kcal



    • Place the 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.


    Serving: 1cake pop | Calories: 87kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 6mg | Sodium: 74mg | Potassium: 41mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 76IU | Calcium: 9mg | Iron: 2mg

    Nutrition information isn’t always accurate.

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    Images, text and all other content Copyrighted©Karyn Granrud, Susanne Queck and Wunderlander Verlag LLC, or ©Pro Stock Media via Unlicensed republishing permitted. As an Amazon affiliate, we earn on qualified purchases.

    Susan Queck

    Susan Queck

    I'm Suzy, the baker and dessert maker behind this blog. Baking is my lifelong passion, where I find the magic in transforming basic ingredients into delectable works of art. Join me in my sweet journey of culinary exploration and celebration! More about me.