The only thing that beats cake as the perfect match for ice cream is a chocolate chip cookie. These “Pizookie” style cookie cupcakes quickly became a household favorite this weekend, and the combinations are endless!
I got the idea from my friend Crystal at A Pumpkin and a Princess who has shared a few different recipes for ice cream cupcakes.
Like I mentioned, I LOVE the combination of chocolate chip cookies and vanilla ice cream, and figured if it works for cake, it should work with the all American chocolate chip cookie!
To make these delicious treats, just prepare your favorite chocolate chip cookie dough (I use the traditional Nestle Toll House recipe).
Using a cookie scoop, place one scoop of cookie dough into cupcake liners. I actually used Wilton snack cups to avoid the lines on the sides. You can bake in them just like you would the traditional cupcake liners.
Bake in a preheated, 350 degree oven for about ten minutes or until slightly browned. Remove and allow to cool completely on a cooling rack. In the meantime, allow your ice cream to soften by placing it out on the counter.
Once the cookies are completely cooled, top with softened ice cream, and put back into the freezer for at least one to two hours to harden completely. Top with a little whipped cream and serve immediately – they do melt rather quickly!
For more delicious frozen treat, be sure to check these out:
Cherry Limeade Ice Cream Float
Strawberry Lemonade Ice Cream Float
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For a complete list of recipes on the site, be sure to go here.
Chloe Woolery says
August 29, 2018 at 12:20 pmCan you not use cupcake mix for any of these?
Kristin says
September 1, 2018 at 8:30 pmThey aren’t actual “cakes” so they are made with cookie dough.
newbie jenny says
June 25, 2014 at 9:19 pmhi im new this baking and all … question can i keep in freezer till ready to serve? What kind of Cookie dough?? Bought or made lol im too new at this thanks
Chloe Woolery says
August 29, 2018 at 12:21 pmKeep it in fridge not freezer
Kristin says
September 1, 2018 at 8:29 pmI wouldn’t keep them in the fridge – the ice cream will melt. Keep them in the freezer and let them sit out for 5-10 minutes before serving.
fit foodie le says
August 21, 2013 at 1:23 amgiiiiirl, THANK YOU for this crazy good idea! i reproduced a dairy-free version that i’m so excited about. you were definitely my inspiration and i have no idea how i found ya but i’m glad i did. thank you so much! check me out sometime;)
Anonymous says
June 9, 2013 at 1:39 pmI want to make these but I am unclear on one part, do you cook the cookie dough in the cupcake liners inside a cupcake baking pan or just on a flat cookie sheet??? Please let me know. 🙂
Kristin @ Yellow Bliss Road says
June 17, 2013 at 3:59 amYou put the scoop of dough into cupcake liners.
Anonymous says
June 8, 2013 at 9:35 pmMaking these tonite for my grandsons
Debbiedoo's says
May 23, 2013 at 7:01 pmGirl these look so mouth watering right about now I could cry for one:)
Christine @ First Home...Love Life says
May 22, 2013 at 3:34 amHello deliciousness! I’m definitely putting this one in the “must try” file!
KC Coake says
May 22, 2013 at 1:27 amThat looks soooo yummy! Great summer treat!
KC