Cookies ‘n Cream Ice Cream Cone Cake Pops Recipe (No-Bake)

Method

• 1)

  Place 36 Oreo Cookies or Trader Joe’s Joe-Joe’s into to a food processor. Blend until the cookies are fine crumbs. Pour the cookie crumbs into a large bowl and add 8 oz of Cream Cheese. Using your hands, mix the cream cheese very well into the cookie crumbs, it will end up looking like black dough.

• 2)

  Line a baking sheet with parchment paper. Shape the dough into 1.5 inch round balls (a little smaller than a golf ball) and place them onto the baking sheet. I was able to make exactly 24 balls. Place them into the freezer for 15 minutes.

• 3)

  Pour the pink candy melts into a large heat safe bowl. Pour 1 cup of water into a sauce pan and turn to low heat. Place the bowl on top of the sauce pan, let the melts sit for 5 minutes then stir until the candy melts are completely melted.

  *If you have an Instant Pot, use this method: Pour 2 Cups of Water into the Instant Pot and select the Keep Warm option. Place a large heat safe bowl that can sit on top of the Instant Pot liner. Pour 10oz of candy melts into the bowl. Let it sit for 10 minutes, then stir and let it sit for another 5 minutes. Stir until candy melts are all melted.

• 4)

  Remove the cake balls from the freezer. Drop a cake ball into the candy melts, use a spoon to ensure the entire cake ball is covered, then scoop it onto a mini ice cream cone.

  *If you don’t plan on adding the extra chocolate drizzle – you can add sprinkles before the pink coating sets. Skip Step #5

• 5)

  Once you’re done making the cones, melt about 3 oz of chocolate melts in a squeeze bottle by placing the bottle into the microwave, heating in 15 second increments until it’s completely melted. Squeeze a small amount of chocolate on top of the cake ball, add a red M&M and some sprinkles. Let the cones sit out to completely set before serving. Serve these the same day you make them or refrigerate them if you want to make them a day ahead. Enjoy!