What you’ll need:
- Miniature Ice Cream Cones (I found some on amazon.com and they were perfect!)
- A foam gardening mat (I found a pretty rainbow colored one at the 99 Cent Store, but any block of foam will do. Feel free to get creative)
- Box of cake mix (any flavor will work, but for this particular recipe I am using white cake mix so that I can add mint flavoring and green food coloring…you will also need eggs, oil, and water )
- 1/2 can of frosting (also any flavor, but I chose vanilla as a base for my mint flavoring)
- chocolate chips (again, I am using white chocolate chips in this recipe so that I can manipulate the color/flavor. But for chocolate cake pops, I just used chocolate chips. For the strawberry, I used white with red food coloring and strawberry extract)
- chocolate sprinkles (optional)
- green food coloring
- peppermint essential oil (or peppermint extract)
What to do:
- Bake cake according to the instructions on the box. Let cool completely, then dump in to a large mixing bowl.
- Combine frosting with green food coloring (I used 2 drops leaf green, 4 drops neon green…but color to your preference). Next mix in your peppermint flavoring. I used essential oil because I just happen have it on hand since I use it for other things, but if you don’t, peppermint extract will do just fine. My best advice here is to start slow and taste as you go until you reach your desired level of minty-ness.
- Using an electric mixer, pulverize the cake until you are left with a bowl of crumbs. Add frosting and mix again until well incorporated with the crumbs. You should be left with a mixture that is the consistency of clay. If it is still crumbly, you may add a little more frosting, but be careful. Adding too much frosting will make the mixture too moist and the cakeballs will not hold. Note: Be sure to taste the mixture again after you’ve added the frosting. If you find that it is not minty enough for you, you can mix in more at this point).
- Using a spatula, fold in chocolate sprinkles. This part is optional, but I think it really helps make it look like real mint chocolate chip ice cream.
- Take about a tablespoon full of the cake-frosting mixture and roll it in to a ball. Place the ball on a large cookie sheet lined with parchment or wax paper. Repeat until you have used all of the mixture. Place the balls of cake in to the refrigerator and allow them to chill overnight (or a minimum of 4 hours)
- Prepare your foam by making small “x”s where you would like the cones to go. Place the cones upright in to the “x”s, you may have to twist a little to make sure they are secure, but do so gently as to not break the cones. It’s a good idea to have a few extra in case any do break.
- In a small bowl, melt chocolate chips using either a double boiler or in the microwave. If using the microwave, melt the chips in increments of 30 seconds, stirring in between each until completely smooth.
- Using 2 toothpicks (or skewers), dip each ball in to the bowl to coat it with chocolate and then place it on to a cone. Repeat until all of the cakeballs have been coated with chocolate and placed on cones. Garnish lightly with chocolate sprinkles. Place the cake pop ice cream cones in to the refrigerator for about 30 minutes or until the chocolate is firm.