How To Make Ice Cream Cone Cake Pops (Easy Dessert)

Their easy assembly (after baking the cake) is perfect for birthday parties, summer gatherings, or the holidays. All you need to do is swap the sprinkles! My daughter loves using different kinds depending on the time of year.

For more sweet treats, try my Caramel Apple Pretzel Bites or Chocolate Covered Pecans. They’re just as effortless to make and share. Now, let’s make some cake pops!

These bite-sized treats on waffle cones are a playful twist on your favorite cake pops! They’re the best part of any party.

Great for gatherings: Everyone loves cake and cream cheese, so you can't go wrong with this recipe.

Fun to make: It's a fun project for the whole family, especially for the little ones.

Versatile: Use store-bought cake, swap the cake mix flavor, or use different toppings.

Perfect for any occasion: Swap the sprinkles depending on your event.

These white almond bark-coated cake pops use a box mix and Muddy Bites for easy prep! Scroll to the recipe card at the end of this post for the full recipe with ingredient amounts.

• Cake mix: I used yellow cake mix, but any flavor and brand work.
• Eggs: Use room temperature eggs for better incorporation of the batter.
• Vegetable oil: Feel free to use corn or canola oil. Avoid olive and avocado oil as they can overpower the cake's flavor.
• Water: You can use full-fat or 2% milk instead.
• Cream cheese: Full-fat cream cheese works best since it's creamier. It binds the mixture. Your favorite frosting or buttercream is a great swap. Don't use whipped cream.
• Muddy Bites: These are the mini waffle cones for the ice cream cake pops. Normal small waffle cones work too. Avoid regular-sized cones because they're too large.
• White almond bark: It melts smoothly for coating. White chocolate chips or candy melts are good alternatives.
• Sprinkles: They add a pop of color.

See recipe card for quantities.

These easy ice cream cone cake pops are a fun project! Bake, crumble, mix, and dip for the cutest ice cream-themed treats ever. That's it!

1. Step 1: Preheat the oven and bake the cake according to the box directions. Let the cake cool slightly in the pan.

2. Step 2: Using a silicone or rubber spatula, gently break and crumble the cake right in the pan until it forms small pieces.

3. Step 3: In a separate bowl, beat the cream cheese (or frosting) until smooth. Add the crumbled cake a little at a time and gently mix until a soft dough forms that you can easily roll.

4. Step 4: Roll the mixture into balls about 1–1½ inches in size and place them on a tray. Chill for 10 minutes.

5. Step 5: Melt the white almond bark in a microwave-safe bowl or over a double boiler. Dip the tip of each Muddy Bites cone into the melted chocolate and attach it to the side or top edge of each chilled ball. Let it set for 5–10 minutes.

6. Step 6: Dip each ball (not the cone) into the same melted almond bark, place on parchment paper, and let the excess drip for a “melting ice cream” look. Add sprinkles right away and let everything set completely.

These mini ice cream cake pops with colorful sprinkles are perfect for any occasion! Try these yummy twists, so they're on theme with all of your events:

Go double chocolate: Use chocolate cake mix and dark chocolate chips instead of almond bark for a double-chocolate variation.

Holiday sprinkles: Swap regular sprinkles for Christmas, Halloween, Easter, or Valentine’s themed ones.

Change the cake mix: Use vanilla, white, chocolate, funfetti, or red velvet. Feel free to choose your favorite type of cake mix for this recipe.

Keep it classic: Stick a lollipop stick into each cake ball before dipping it into melted almond bark for classic cake pops.

More toppings: Chopped pecans, sliced almonds, and chocolate shavings can add great flavor and texture to every bite.

Use an extract: Add ½-1 teaspoon vanilla, almond, or peppermint extract to the cake batter for a flavor boost.

More colors: Pink candy melts (or any color) are a great swap for white almond bark if you want to get creative.

These mini ice cream cones are a hit at any gathering because they're cute and never melt! Here are our favorite ways to enjoy them:

• Display upright in a stand for a fun “ice cream” presentation at pool parties or summer BBQs.
• Serve at children's birthday parties or place in cellophane bags as party favors.
• Add to a dessert table with Raspberry Thumbprint Cookies, Lemon Blueberry Cookies, or Espresso Chocolate Chip Shortbread Cookies.
• Prepare as snacks along with my Cookies & Cream Popcorn and Cake Batter Puppy Chow.
• Pair with cold milk or coffee.
• Bring to potlucks along with my Cranberry Orange Coffee Cake.
• Place on a cookie board with Health Brownie Batter Dip for entertaining guests.

These vanilla-cream cheese cake pops stay fresh and cute for days! Here’s how to store them for later:

Counter

This isn't recommended due to the cream cheese in the mixture.

Refrigerator

In an airtight container for up to 5 days. Stand upright if possible and keep them away from strong-smelling foods like onions to prevent the transfer of odors.

Freezer

Freeze the cake balls before coating them with almond bark. Spread them on a parchment-lined baking sheet and freeze for 1-2 hours or until firm. Transfer to a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the fridge or cover with melted chocolate straight out of the freezer.

These simple tips and tricks will make your homemade cake pops perfect every single time:

Use store-bought: Leftover cake or your favorite store-bought cake is an easy way to cut some corners because you skip the baking part of the recipe.

Don't let them set: Add the sprinkles immediately after dipping the cake balls into the melted bark, otherwise, the sprinkles won't stick to the chocolate.

Grease your hands: If the cake mixture is a bit too sticky, lightly grease your hands with butter or cooking spray. This should make it more manageable.

Chill the dough: Don't forget to chill the cake balls before dipping to help them maintain their shape and prevent breaking.

Here’s what other home bakers of all ages are asking about these ice cream-looking cake pops!

Absolutely! Use your favorite type.

Use small waffle cones instead, or use lollipop sticks for classic cake pops.

Yes! Assemble them up to 5 days ahead, or freeze the cake balls for up to 3 months.

Looking for other recipes like this? Try these:

Easy Mini Conversation Heart Cookies (Valentine's Sugar Cookie Recipe)

Easy Valentine’s Day Heart Cookies (Eggless Sugar Cookies Recipe)

Easy White Chocolate Covered Strawberries (Valentine's Dessert)

RumChata Pudding Shots Recipe (Easy And Festive With 5 Ingredients!)

These are my favorite dishes to serve with this Ice Cream Cone Cake Pops recipe:

Easy Banana Raspberry Muffins With Cake Mix (Only 5 Ingredients)

Easy No-Bake White Chocolate Covered Oreos (5-Ingredient Christmas Treat)

Easy Raspberry Jam Thumbprint Cookies Recipe (Classic Shortbread)

Easy Chocolate Covered Pecans (Homemade with Flaky Sea Salt)

These ice cream cone cake pops are our favorite way to turn box mix into a no-mess treat we can make year-round! Share your creations on social media and tag us @Hungry Whisk, and don’t forget to subscribe for more fun recipes and recipe cards.