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Strawberry Ice Cream Cookie Pop

As vibrant and sweet as its frozen counterpart, this cookie pop is easily made using the Cone Pops Cookie Pan and Wilton Icing Colors.


Difficulty: Somewhat Easy


Step 1

Prepare cookie dough.

Step 2

Preheat oven to 350°F. Spray pan with vegetable pan spray. Press dough into cookie pan; insert sticks.

Step 3

Bake 19-21 minutes or until cookies are lightly browned. Remove from pan and cool completely.

Step 4

Use tip 12 and brown buttercream icing to outline and pipe-in cone. (Smooth with finger dipped in cornstarch.)

Step 5

Use tip 4 and light shade of brown buttercream icing to pipe lines on cone.

Step 6

Tint a portion of buttercream icing rose. Stiff rose buttercream icing and a portion of white buttercream icing with confectioners’ sugar to resemble ice cream.

Step 7

Use tip 12 and stiff rose buttercream icing to pipe line of ice cream on top edge of cone to create scoop.

Step 8

Use tip 12 and stiff white buttercream icing to pipe zigzag on top edge of cone section. Use tip 12 and stiff rose buttercream icing to pipe second zigzag.

Step 9

Cover the top scoop with additional lines using tip 12 and stiff rose buttercream icing. Use toothpick to make lines in ice cream.

Step 10

Top with rainbow jimmies sprinkles.

*Combine Brown, Golden Yellow and Red-Red for brown shown.