Ice Cream Cone Cake Pops (Edit recipe)

An ice cream cone that is actually a cake pop! These cake pops are made using a grain-free protein cookie dough, which also makes these cake pops no bake and super quick to put together. Dipped in chocolate & covered in sprinkles, they look just like a real ice cream cone!

5 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	291
Fat:	20 g
Carbohydrates:	14 g
Protein:	17 g
Cholesterol:	30 g
Sodium:	141 mg
Fiber:	4 g
Sugars:	7 g
Calculated per serving.

by Kat Condon

Serves: 8

Ingredients

1.5 cup Almond Flour
0.5 cup Vegan Protein Powder
0.5 cup Unsalted Butter
2 Tbsp Pure Maple Syrup
0.25 cup Rainbow Sprinkles
1 cup White Chocolate, add food coloring, if desired
0.25 cup Dark Chocolate Chips
8 whole Paleo Waffle Cones (click for recipe), or cones of choice

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine almond flour, protein powder, butter, maple syrup and sprinkles until a batter forms.
Roll into (8) 2-tablespoon sized balls and place in freezer for 5 minutes.
Slice about 1/4 off the top of each waffle cone to make them smaller. Make sure that the size dough ball you made fits on top and doesn't fall inside the cone.
Distribute remaining dough to inside of ice cream cones, packing it down into the cone.
Melt white chocolate and add the desired food coloring of your choice.
Remove dough from freezer and dip each ball into melted chocolate, then firmly press it on top of cone.
Freeze cones for 5 minutes.
Dip each cone into melted chocolate and let set.
Once chocolate has set, drizzle on melted dark chocolate and top with sprinkles.
Chill in fridge until ready to eat!