Scoop out the center of each ice cream pint, leaving about 1-inch of ice cream on bottom and sides of pint container.
4th of July themed, made of ice cream, and filled with M&Ms? Yup. We need this cake.
Fill ice cream pints with M&Ms. Pack 1 tablespoon of reserved ice cream on top of M&M's in each pint. Scoop remaining ice cream into cones. Freeze pints and cones for 1 to 2 hours or until completely frozen and firm.
Using kitchen sheers, cut each container to remove ice cream. Place the ice cream on a serving plate and return to the freezer.
Combine frosting and whipped topping; tint as desired. Working with one cake at a time, spread frosting mixture on top and sides. Return to freezer; freeze until firm.
Microwave melting wafers and coconut oil until melted; tint as desired and cool slightly. Dip cones into mixture; add sprinkles. Return to freezer.
Carefully pour melted white chocolate mixture on frosted cake; use a spoon to gently push drips down the side of the cake. Place coated cone on cake and hold until secure. Repeat process with remaining ice cream cakes. Decorate with red, white, and blue sprinkles, as desired.
Hyvee Culinary Expert TipBefore pouring the melted white chocolate mixture onto the cake, it needs to be cool enough to form drips. To test, drip a small portion of white chocolate mixture on the side of a bowl.
Marvel at your little ice cake army.