Lucy Wang’s Ice Cream Cake Pops

Do you still bring store-bought cupcakes to parties and celebrations? Give this recipe a try instead, as it’s much more adorable. These cake pops resemble ice cream cones and offer various options like Oreo cake with chocolate coating, confetti with strawberry, or red velvet with white chocolate. You can also create half-and-half color combinations for a snow cone effect. —Lucy Wang, Los Angeles, California

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Watch the Preparation of Lucy Wang’s Ice Cream Cake Pops

Lucy Wang’s Ice Cream Cake Pops

Preparation Time: 40 minutes
Cooking Time: 30 minutes
Yields: 2 dozen

Ingredients:

CAKE BATTER:
1 cup sugar
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 cup cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup softened butter
1/4 cup vegetable oil
3 eggs
1 cup milk or water
FROSTING:
4 ounces softened cream cheese
1/4 cup softened butter
1 tablespoon sugar
1 teaspoon vanilla extract
DECORATION:
Candy melts, white chocolate, or semisweet chocolate chips
Sugar sprinkles
Trader Joe’s Hold the Cone Tips (or Muddy Bites Waffle Cones filled with chocolate)

Instructions:

Combine wet ingredients for the cake batter in one bowl and dry ingredients in another. Sift the dry ingredients into the wet mix and stir until smooth.
Line a baking sheet with parchment paper and spread the cake batter evenly. Bake at 350°F for 30 minutes. Adjust baking time based on bakeware size and depth. Test readiness by inserting a toothpick—if it comes out clean, the cake is done. Allow it to cool before proceeding.
For the frosting, blend cream cheese, butter, sugar, and vanilla extract. Optionally, omit sugar as icing and sugar sprinkles will be added later. Crumble the sheet cake and mix with the frosting until dough-like. Shape into 1-inch balls.
Microwave candy melts in 30-second intervals until smooth but still thick. Dip chocolate waffle cones in the melt and place a cake ball on top. Let them set on a baking rack to harden.
Once all cake and cones are used, microwave the candy melts for an additional 30 seconds. Gradually add coconut oil until the mixture is runny. Dip a cake pop cone into the warm candy melt, then coat generously with sugar sprinkles. Allow to cool on the rack. Repeat for all cones.