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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 Chipsir?t=psbusa23 20&l=as2&o=1&a=B002BEPNRS and  I’m lucky to have the Joy Mini Conesir?t=psbusa23 20&l=as2&o=1&a=B0052WPPBA 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 Scoopir?t=psbusa23 20&l=as2&o=1&a=B00004UE85 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!
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    Mint Chocolate Chip Ice Cream Cake Pops

    recipe image

    by Karyn Granrud
    Prep Time: 20 minutes
    Keywords: oreo cream cheese cake pop

    Ingredients (serves 10)
    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.
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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.

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    10/02/2023 05:21 am GMT


    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.