Gemma’s Cake Pop Ice Cream Cones

Are you ever in for a sweet treat! These Cake Pop Ice Cream Cones have been a huge smash and you are going to love them. Learn how now!

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If you love to entertain you will be excited to learn how to make Cake Pop Ice Cream Cones. They are so pretty and the perfect addition to your next party or celebration.

The best part, they are easy to make and taste great. They have a delicious chocolate ganache topping and a cake pop center. You can make them in any color you like and they look particularly gorgeous when you add some sprinkles for decoration. WHOot Contributor, Gemma Stafford of Bigger Bolder Baking is the genius behind this sweet treat. So, let’s see what you need.

Cake Pop Ice Cream Cone Ingredients

via Gemma Stafford, Bigger Bolder Baking

  • 13 ice cream cones (of your choosing)
  • 3 cups (8 oz/230g) chocolate cakes (or whatever cake you like)
  • 8 oz/225g bittersweet Chocolate
  • 1 cup (8oz/225g) Cream


  • 6 oz (180g) white chocolate
  • 3 oz (90g) milk chocolate
  • Sprinkles

Kitchen Notes:

You will need a cardboard box to stand your cones up in. This is a very important step and keeps them separated and from spoiling.

Cake Pop Ice Cream Cone Video Tutorial

via Gemma Stafford, Bigger Bolder Baking.

Are you ready to learn how to make these sweet party treats at home? Gemma is on standby and ready to step you through the process.

She is an excellent instructor and we highly recommend you view her video. This way you will achieve the best possible result. To see Gemma in action, click Play above ^

via Bigger Bolder Baking

How To Make Ice Cream Cone Cake Pops

via Gemma Stafford, Bigger Bolder Baking

To make the ganache:

  1. Heat the cream in a heavy-bottomed saucepan. When it reaches a simmer, take it off the heat and pour it over the chopped chocolate.
  2. Let it sit there for 3-4 minutes on the chocolate and then whisk until the chocolate has melted.

3. Crumb the cake with your fingers until it is nice and fine.

4. Mix the cakes crumbs with ½ cup of ganache.

5. With a tablespoon scoop the cake to a nice rounded ball. Set aside in the fridge

To prepare the cones:

6. With a carving knife carve your mini ice cream cone to 3 inches big.

7. Stand the cones upright and fill each one with ganache.

8. Dip the cake ball in a little bit of ganache and place it securely on top of the cone.

9. Place the cones in the fridge to set hard.

To decorate:

10. Melt some white chocolate gently and color with some pink food coloring.

11. Dip in your cake pop into the chocolate coating it all over. Try and do this step quickly as you don’t want the dark chocolate on the pop to get in the pink chocolate mix.

12. Once the chocolate sets you can add some melted milk chocolate on top and sprinkles to really make your ice cream pop!

Want More Gemma?

Gemma is a valued WHOot Contributor and she has loads of fabulous recipes to share. Be sure to check out some of our favorites below.


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