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.

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

1. Crumble fruit cake with your fingers so it is in the small pieces.
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 steps 6 & 7 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.
12. Heat for 1 min on medium.
13. Stir and continue heating in 30 second intervals until candy is fully melted.
14. Spoon melted candy mixture onto one side of cake ball and place candy covered side in ice cream cone.
15. 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.
16. Take cake pops out of fridge one by one and coat in candy by holding cone and swirling cake ball in candy.
17. Place in fridge and leave to dry.
18. Place red candy melts in a disposable icing bag and heat in microwave.
19. 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

1. 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.



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