Ice cream cookies without ever having to worry about melting? Uh yes please! Make some of these cute sugar cookie ice cream scoops for parties, events, and all your summer celebrations!Jump to Recipe
Now that it’s finally summer again, I can’t believe we were excited for it to come! It’s SO HOT! And just like ice cream, I don’t do well in the heat or sun.
I melt and my super pasty complexion burns even with SPF 5 million on. So how on earth do you throw an ice cream party when it’s going to melt in 2.5 seconds?
Cue these sugar cookies. Adorable and sweet without the risk of melting, these ice cream cookies are perfect for that ice cream aesthetic.
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Why freezing these is the best part of these ice cream cookies!
Okay, so this dough HAS to be frozen before you bake. Why? Because that’s what makes them keep their shape!!
And before you eye roll and sigh because we all hate chill time for cookie dough, let my tell you why it’s actually fantastic in this case.
You can literally freeze this dough WEEKS in advance!
I can’t even begin to tell you how useful that’s been when I remember last minute about someone’s birthday. It literally saves my butt and my reputation for being great at remembering birthdays haha!
Materials You’ll Need
There are a few things you will absolutely need to make these cookies work well.
- A cookie scoop. You can’t make the pretty ice cream scoop shape without it.
- An oven thermometer – temperature control is super duper important in this recipe. So make sure that your oven is actually heating correctly.
- Room in the freezer. If you live in a teeny tiny apartment like me, make sure you plan for this. The ice cream cookies need to freeze completely before baking.
- Silicone baking mats. You really need a good non-stick surface, and these are fantastically versatile and eco-friendly.
- Hand Mixer. Don’t try to make this dough by hand, you’ll regret it…even with a hand mixer, you’re going to get an arm workout.
Changing Flavors of These Ice Cream Cookies
If you’re feeling adventurous, you can change the flavors of your scoops.
Please note: These addition measurements are designed for the full sugar cookie recipe. If you are splitting the dough to do multiple flavors from one batch, please adjust accordingly.
Mint Chocolate Chip: Add 1 tsp of peppermint extract, 1/2 cup of chopped chocolate, and 1 drop of green gel food coloring.
Strawberry: Add 1 3oz package of strawberry jello and 1/3 cup of freeze dried strawberry pieces.
Chocolate: Add 1/3 cup of cocoa powder and optionally, 1/3 cup of mini chocolate chips.
Optionally! Top Your Cookies with Ganache
In the photos, obviously we dripped some ganache on the tops. It really gives the sugar cookies the finishing touch.
To do this, melt together 2 tbsp of heavy cream with 4-6 tbsp of chocolate chips (depending on how thick you want your ganache).
Use a spoon to gently drip the fudgy goodness over the tops of the cookies. Top with sprinkles, cookie crumbs, or a maraschino cherry
To stack the cookies (either on top of one another or on top of these brownie stuffed ice cream cones), use some more ganache spooned on the bottom of your cookie. Allow the ganache to cool completely (I suggest chilling for about 15 minutes) and boom. You’ve got amazing stacked no-melt ice cream cones.
This recipe is adapted from my perfect no-spread sugar cookies recipe.
Decorate Your Ice Cream Cookies!
Part of the fun of cookies is the decorating.
Top with a chocolate ganache or some caramel sauce. Add sprinkles to the tops and top with a maraschino cherry.
These cookies are adorable, no doubt. But do you want to make them even cooler?!
Stuff some cake cones and make these 2 treats in one. I love stuffing them with some easy fudgy brownies because uhhh, brownies….duh.
Alternatively, you can stuff them with some Fruity Pebbles Rice Krispie Treats for a more colorful surprise.
Stuff some cake cones and seal your sugar cookies on top with some buttercream (or extra ganache).
Then prepare for everyone to lose their minds at how fantastically creative and impressive you are.
The Cutest Ice Cream Cookies
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- ½ tbsp vanilla extract
- 1 tsp corn starch
- 1 tsp baking powder
- ¼ tsp salt
- 2¼ cup all-purpose flour
- ¼ cup almond milk
- Line a baking sheet with a silicone baking mat. Set aside.
- Whisk together your dry ingredients and set aside.
- In a large mixing bowl, use a hand mixer to cream together your butter and sugars until light and fluffy (about 3 minutes).
- Add your vanilla extract and then your egg beating until just combined each time. Mix in your milk.
- Slowly combine your dry ingredients. Beat until well incorporated. (Dough will be thicc). Now using a cookie scoop, scoop your dough out onto your baking sheet. Slightly overfill each scoop so that when you press your scoop down on the mat, you have a cute little edge like you would with a scoop of ice cream.
- Optional: take some cute sprinkles and gently press them into the tops of each scoop.
- Freeze your cookie dough until completely solid (at least 2 hours). This is non-negotiable or else you won't have pretty ice cream scoops, you'll have weird looking cookie blobs.
- Once the dough is completely frozen, move your oven rack up to be on the second level from the top and preheat your oven to 375°. (Note: Your dough should still be in the freezer)!
- When the oven is preheated, transfer the cookies from the freezer to the oven (remember give them no time to thaw). Bake for 13-15 minutes.
- Allow to cool on your baking sheet for 5 minutes or so before transferring to a wire rack to finish cooling.
- These are fun to stack on top of a cute cake cone. Use some buttercream to make it stick a little better. Using buttercream you can also stick multiple levels on one another too.
- Another option is to fill your cone and essentially take these to a whole other level. Fill with some mousse, cake, or check out these rice krispie treat cones.
- Serve and enjoy!
So whether you enjoy summer or you curse the sun makes an appearance, I think we can all agree that some no-melt ice cream is always perfect.
And if you’re like me and really don’t love baking (or burning) in the sunshine, enjoy your ice cream scoop cookies with these brownie cones and make the summer heat just a little more bearable.
And once you’ve made yourself some super cute ice cream cookies, take a pic, post it on the gram and make sure to tag me (@thefulfillmentpill)! I love seeing you creations and really, if you don’t post it on Instagram, did it even happen?
Sharing is caring! Do you know someone who would would love these ice cream scoop cookies? Share this recipe with them!
Don’t forget to get your free copy of The Small Batch Frenzy! Seriously, the brownies, cookies, and everything else in here will be almost as delightful as these fun summer ice cream cookies!
See you soon, friends!