This recipe takes cake pops to a whole new level! These adorable bites look exactly like baby ice cream cones, but you don't have to worry about them melting all over your hands. The raw orange-infused truffles are bright and citrusy- just what you want from a summertime snack.

Orange Ice Cream Cake Pops [Vegan, Gluten-Free]

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For the Cake Pop Truffles:

  • 1/2 cup of cashew nuts (soaked for 2 hours)
  • 1/2 cup of coconut flour
  • 1/2 cup of water
  • 3 tablespoons of maple syrup
  • 1 teaspoon of orange extract
  • 1 teaspoon of orange zest

For Ice Cream Pop Assembly:

  • 1 cup and 3 tablespoons of white chocolate + 1 tablespoon of coconut oil
  • Pink food coloring (optional)
  • Vegan ice cream cones
  • Sprinkles (optional)


  1. Line a baking tray with greaseproof paper and cut down some ice cream cones to make mini cones.
  2. Drain the cashew nuts and add them into a food processor along with the coconut flour, water, maple syrup, orange extract, and orange zest. Whiz up until crumbly dough forms and you can roll it into a ball.
  3. Wet your hands and roll the mixture into balls and place them onto the lined tray. Pop them into the freezer while you prepare the chocolate.
  4. Melt the white chocolate and add in the coconut oil and pink food coloring.
  5. Dip the top of the cone in and pop on a truffle. For extra support, dunk the truffle into the chocolate then place onto the cone. Repeat for all of the cake pops.
  6. Carefully roll the cake pops into the melted chocolate to coat and top off with sprinkles. Then place them upright and back into the freezer.


Cut little holes in a cardboard box as a makeshift stand if you don't have one, works just as well!

Nutritional Information

Total Calories: 2054 | Total Carbs: 240 g | Total Fat: 114 g | Total Protein: 22 g | Total Sodium: 335 g | Total Sugar: 42 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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