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Gluten free Ice cream cake pops

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.

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.

Gluten Free

24 Cake pops

Method

Lemon cake

  1. Heat oven to 190C (fan 170C) or gas mark 5

  2. Butter square tin and line with non-stick baking paper

  3. In a food mixer, beat all of the ingredients, except the food colouring, until you have a smooth soft batter

  4. Gradually add food colouring and whisk until you get the desired colour (please note that colour intensifies with cooking)

  5. Pour batter into cake tin and smooth the surface using a spatula

  6. Bake in oven for about 25-30 mins until top is golden and cake springs back when gently pressed

  7. Turn cake out onto cooling rack and leave to completely cool

Cream cheese frosting

  1. Beat the butter until super soft and creamy

  2. Add the cream cheese and beat until well combined

  3. Add the sifted icing sugar and beat until you have a soft, well combined icing

To decorate

  1. Crumble cake with your fingers so it resembles fine breadcrumbs

  2. In a food mixer, mix the cream cheese frosting with the lemon cake crumbles

  3. Whisk until it resembles a dough like mixture

  4. Place mixture into fridge to firm up, making it easier to work with

  5. Line a baking tray with baking paper

  6. Using electric scales, measure out 30g of mixture and roll into a ball

  7. Place on baking sheet

  8. Repeat making small balls of cake mix, until all mixture has gone

  9. Leave cake balls in fridge for a few hours or freezer for 15 mins

  10. Using a bread knife, cut cones so they are about 7.5cm (3inches) long

  11. Place candy melts into a microwavable bowl and heat in the microwave on medium for 1 minute

  12. Stir and continue heating in 30 second intervals until candy is fully melted

  13. Spoon melted candy mixture onto one side of cake ball and place candy covered side in ice cream cone

  14. 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

  15. Take cake pops out of fridge one by one and coat in candy by holding cone and swirling cake ball in candy

  16. Place red candy melts in a disposable icing bag and heat in microwave as above

  17. 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 set

Ingredients

Lemon cake

  • 3 large eggs

  • 200g gluten free self raising flour

  • 200g butter (unsalted, at room temperature)

  • 200g caster sugar

  • 2 tbsp milk (semi skimmed)

  • 2 tsp lemons (extract)

Cream cheese frosting

  • 200g cream cheese

  • 400g icing sugar

  • 70g butter (unsalted, at room temperature)

To Decorate

  • Candy melts (colour burst, red)

  • Gluten free ice cream cones

  • 24 Smarties (pink)

See more...

Inside the Ice cream cake pops
Ice Cream cake pop
Lemon flavoured Ice Cream cake pops
Pretty floral Cake pop wrapper

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