I loved making the leopard print cake pops and the fruit cake pops so when I had to make something for our "pimp/shrink your picnic" at work I knew I wanted to make more cake pops. I have always loved the look of ice cream cake pops so thought I would have a go at making them as they would fit in with the "shrink my picnic" theme. I had lots of coloured cake left over from my gluten-free lemon cake so I used that for the cake part.
Lemon flavoured gluten-free ice cream cake pops (makes 24 cake pops)
Ingredients
560g gluten-free lemon cake (click link for recipe)
160g cream cheese frosting (see below for recipe)
283g colorburst candy melts
50g red candy melts
24 pink M&M's
24 gluten-free waffle style ice cream cones
What you will need
Baking parchment
Wrapping paper
Cooking instructions
- Crumble fruit cake with your fingers so it is in the small pieces.
- In a food mixer, mix the cream cheese frosting with the lemon cake crumbles.
- Whisk until it resembles a dough like mixture.
- Place mixture into fridge to firm up, making it easier to work with.
- Line a baking tray with baking paper.
- Using electric scales, measure out 30g of mixture and roll into a ball.
- Place on baking sheet.
- Repeat steps 6 & 7 until all mixture has gone.
- Leave cake balls in fridge for a few hours or freezer for 15 mins.
- Using a bread knife, cut cones so they are about 7.5cm (3inches) long.
- Place candy melts into a microwavable bowl.
- Heat for 1 min on medium.
- Stir and continue heating in 30 second intervals until candy is fully melted.
- Spoon melted candy mixture onto one side of cake ball and place candy covered side in ice cream cone.
- Place cake pop in fridge whilst you continue to repeat step 14 for each cake pop, placing them in the fridge once they're done.
- Take cake pops out of fridge one by one and coat in candy by holding cone and swirling cake ball in candy.
- Place in fridge and leave to dry.
- Place red candy melts in a disposable icing bag and heat in microwave.
- Cut tip off end of icing bag and drizzle red candy melts on top of cake pops, immediately placing M&M into middle of drizzle. Leave to dry.
Cream cheese frosting
Ingredients
- 140g full fat soft cream cheese
- 70g sifted icing sugar
- 1 tsp vanilla essence
Cooking instructions
- Whisk cream cheese, icing sugar and vanilla flavouring until light and fluffy.
To make the pretty floral ice cream cone wrappers I cut a 11.5cm wide circle of Cath Kidston wrapping paper. I then cut the circle into equal quarters, rolled into a cone and put a thin strip of double sided tape along one edge to secure it.
Have a sweet day!