Red Velvet Cake Pop Ice Cream ConesKelsey Banfield
Once my daughter got a taste of Fancy Nancy Ice Cream Cupcakes she decided that desserts in cones were made for her. It is kind of fun with summer on the way, thinking of new desserts that can be put in ice cream cones. So far we’ve poured smoothies into cones and eaten them with a straw (a little messy, but fun), used the cone to hold carrot sticks and graham cracker snacks (separately), and, of course, for muffins and cupcakes. The other day I was making a batch of cake pops to take to a friends party and I decided to roll up a few big cake balls and put them on ice cream cones. The result were these fun ice cream cone cake pops. I didn’t push the cake pop mixture down into the cone because I thought that would be a little too much, but they were so much this way. I even chilled them after they’d been frosted so they were nice and cold like ice cream. It was a fun dessert that I am sure we will revisit this summer!
Red Velvet Cake Pop Ice Cream Cones
1 Red Velvet cake (13×9) baked and crumbled into small pieces
8 ounces cream cheese, softened
1 batch cream cheese frosting
6 to 8 ice cream cones
Combine the cake and cream cheese icing in a large bowl and mix everything together until well combined. Roll the cake mixture into balls the size of ice cream scoops and chill them in the fridge on wax paper for at least 24 hours. Then place the cake pops on the ice cream cones and push down a little so they set into the edge of the cone. Ice them with the buttercream icing and serve!