Prepare your mini ice cream cones by punching a small hole in the bottom of your cones with a skewer or ice pick. Test out the size with your lollipop stick.

Scoop your Cake Pop dough with a 1.5 Tbsp cookie scoop. Leave the edges rough from scoop to look like an actual scoop of ice cream.

Melt your white candy melts in a large ceramic mug for 1 minute in the microwave. Stir and reheat if needed for 40 seconds at 70% power. Stir and let sit for 5 minutes before reheating again.

Dip ¼ inch of your lollipop stick into the candy melt then insert it into the bottom of your "ice cream" cake pop dough. Add all the sticks first.

If your edges are loose, gently press the dough around the perimeter of the pop and dip straight down into the melted candy. Thread the mini ice cream cone from the bottom of the lollipop stick and press up to the pop. Tap off any excess candy and stand up to dry. Complete dipping all of the pops.

Melt your chocolate candy melts and prepare your sprinkles. Place two tablespoons of chocolate into a baggie and snip off the corner. Pipe a "syrup splatter" on top and add your sprinkles to decorate.

Stand to dry.