Let's Dish / Springtime Recipes

Strawberry Ice Cream Cookie Cups

Thank you to our friend Carey, @muffinandbird, for sharing this easy-to-make, dessert; Strawberry Ice Cream Cookie Cups!

Recipe and photo by @muffinandbird.

Total time: 35 minutes
Prep time: 15 minutes
Bake time: 12 minutes
12 cookies Servings
  • 1 package Sweet Loren’s Sugar Cookie Dough
  • 1 pint strawberry ice cream of choice, dairy or plant based
  • Rainbow sprinkles
  1. Preheat oven to 325°F and grease a 12-count muffin tin with baking spray or oil.
  2. Place 1 portion of cookie dough into each cupcake cavity. Bake 12-15 minutes. Cookies should spread into the width of the muffin tin.
  3. Use a glass or measuring cup to gently press each cookie in the center to create a cup shape (wipe off shot glass in between cookies). Let cookies cool in cupcake pan until cool enough to handle and hold their shape.
  4. Using tip of sharp knife, run knife around edges of each cupcake tin to release sides, then pop out. Set cookies to cool completely on wire rack.
  5. Fill each cookie cup with ice cream, evenly distributing entire pint among cookies. Top with sprinkles.
  6. Set ice cream cookies on platter or in a container; cover and freeze until ready to eat.

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