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Ice Cream Sundae Cookie Cups

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Ice Cream Sundae Cookie Cup sitting on top of a glass bowl, with chocolate chips around it, and a cake stand of more Ice Cream Sundae Cookie Cups in the background.

Happy Monday to you!  I’ve got a really fun and simple recipe to share with you today.  We’ve had a stash of these Ice Cream Sundae Cookie Cups in the freezer which has been a really nice treat to enjoy after some pool time on a hot summer evening.

Ice Cream Sundae Cookie Cups arranged on a cake stand.

You use a standard sized muffin tin, and some chocolate chip cookie dough (minus the chocolate chips) to make the cookie cups.  They are perfect for holding a little scoop of vanilla ice cream.

Dough balls for the Ice Cream Sundae Cookie Cups in a muffin tin.

To make the little well in the center, I used a small spice container to press down the center right when them came out of the oven.  Don’t worry if your cookie cup still looks a little under baked when you pull them out of the oven.  This makes them easier to bite into when they are frozen later.

A small spice container being used to press down the center of the baked cookie dough to make the little well in the center for the Ice Cream Sundae Cookie Cups.

When they are cool, fill each cookie cup with a scoop of vanilla ice cream, freeze them well, and then drizzle on a bit of “magic shell” chocolate coating.  It’s only two ingredients and it hardens almost instantly.  Don’t forget the chopped peanuts!

Ice Cream Sundae Cookie Cups on a cake stand with chocolate chips around them.

You can be creative with the ice cream flavors and toppings too.  Hope you get a chance to try these fun little treats!

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen

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Products helpful for this recipe: this cookie scoop (for scooping small amounts of ice cream) and this muffin tin.
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Ice Cream Sundae Cookie Cups

  • Author: Julie
  • Yield: 12 1x
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Ingredients

  • For the Cookie Cups
  • 1/2 cup (1 stick) softened butter
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/2 cups all purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda

For the Chocolate Shell

  • 1/2 cup chocolate chips
  • 3 teaspoons coconut oil
  • 3 cups vanilla ice cream
  • 1/4 cup chopped peanuts

Instructions

For the Cookie Cups

  1. Preheat oven to 350 degrees.
  2. In the bowl of an electric or stand mixer, cream together butter, sugar, and brown sugar. Add egg and vanilla and mix on medium speed until smooth and creamy.
  3. In a separate bowl, mix flour, salt and baking soda.
  4. Slowly add the dry ingredients to the batter on low speed until completely incorporated.
  5. Scoop dough into a greased standard size muffin tin, using an ice cream scoop, dividing the dough evenly between the 12 cups.
  6. Bake for 15-16 minutes. The edges of each cookie cup should be golden brown.
  7. Remove from the oven, and press down the center of each cookie with a small spice container. Let the cookie cups cool in the muffin tin for 10 minutes, then twist each one out and let it cool completely on a cooking rack.
  8. Using a small scoop, place about 1/4 cup vanilla ice cream in each cookie cup. Place them in the freezer to harden.

For the Chocolate Shell

  1. In a small microwavable bowl, combine coconut oil and chocolate chips, and microwave for 20 seconds. Stir until chips are dissolved.
  2. Spoon the chocolate mixture over the ice cream and sprinkle with peanuts. Return to the freezer until you are ready to serve. Allow them to sit out at room temperature for 10 minutes so they are slightly softened and easier to eat.

Nutrition

  • Serving Size: 1 Cookie Cup
  • Calories: 324
  • Sugar: 27g
  • Sodium: 205mg
  • Fat: 17g
  • Saturated Fat: 9.7g
  • Unsaturated Fat: 5.7g
  • Trans Fat: 0.3g
  • Carbohydrates: 41g
  • Fiber: 1.3g
  • Protein: 4.4g
  • Cholesterol: 50mg

Disclaimer: the links in this post for the muffin tin and cookie dough scoop are Amazon affiliate links.

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Comments

  8. I am in the process of making these right now for my girl’s bday party. I’ ve done one batch so far and took cookies out a few minutes before I would ordinarily consider them fully baked, if I were making regular choco chip cookies. I had no problems creating the craters with a spice bottle, just that I didn’t think I used enough batter for each one, so the sides are a bit too shallow. My next batch, I put more dough into each muffin bin, and when I removed from oven and tried creating crater, it was too under baked so it all stuck to my spice container. I put them back in oven for a few more minutes, but ended up over baking so that it’s not so easy to push spice bottle down to create crater and the cookie starts to break up. Moral of the story, under baking is good and you really have to keep an eye on them in the oven. Also, I used paper cupcake liners, and that is working pretty well. Thank you for this recipe, I’m having fun making them!

    Reply

  10. I made these as a quick dessert tonight. I used the pillsbury sugar cookies and a bottle of chocolate magic shell. The flavor was not very exciting. I think I’ll spice it up a little next time-different flavor cookie and ice cream. Maybe chocolate cookie mix and cherry vanilla ice cream! Thanks for the idea!

    Reply

  12. I made these for a home bridal shower & wound up getting rave reviews!! I used different ice creams, different topping, some had dollop of whipped cream, sprinkles, nuts, mini m&m’s… Thanks for the idea – you are so creative!

    Reply

  13. Julie, thanks so much for this cute dessert! I was a little aprehensive about making these because I am NOT a baker! However, I just finished making them and they were actually very simple! If you can make a cookie, then you can make these! I did add mini chocolate chips and had no problems. They are yummy chocoate chip cookie vessels waiting to be topped with ice cream and toppings! Yumm!!!!

    Reply

    • Hi jeanne!! Congrats on the success of the recipe. I am not a baker myself. I have tried eggless butter cookies and they turn out pretty yummy and tasty every time. Is this somewhat like them? I mean I seriously wanna try them !!

      Reply

  14. I WILL BE TRYING THIS RECIPE THIS WEEKEND, CAN YOU TELL ME IF I CAN USE THE COOKIE DOUGH THAT IS MADE ALREADY OR HOMEMADE? THANK YOU IN ADVANCE

    Reply

  15. what an awesome idea! Excellent for kids and adults.. Also, easy to change flavors, like could make chocolate cookies and use vanilla or mint, or strawberry ice cream… The combinations are endless especially if you make your own ice cream. Thanks for the idea. Have a great summer.

    Reply

  16. Do You think these would be good if you made the cookie cups and then put in putting mixed with whip cream inside them so it’s like a little chocolate pudding pie cup?

    Reply

  18. I made these tonight and my my my what a treat, and they were sooo adorable the kids loved them! Thanks for sharing. 😉

    Reply

  19. Those cookie dough shells look simply amazing! I’m thinking of filling them with custard like a regular tart shell instead of ice-cream. Think they should work well?

    Reply

  23. Made these today for a girl’s weekend using my grandmother’s sugar cookie recipe. Delicious filled with lemon curd! Hope I can remember to take a pic before we gobble them all up!

    Reply

  24. Hi Julie, I just made these this week for my daughter’s birthday. I had a little trouble with making the cups, but they came out ok in the end. I filled them with ice cream and used the “magic shell” as well. I was wondering how you store them? I currently have two muffin tins in the freezer, and many of them will get eaten at her party, but not all of them I’m sure. You said you keep them in the freezer for easy treats. Any storage suggestions?

    Thanks for sharing this fun recipe!

    Reply

  26. These were outstanding!!! 10 minutes at room temperature and they were still too freezer hard to eat. For a smaller group (six to eight servings), I would have the cookies thawed or fresh & cooled from the oven. Put a scoop of vanilla ice cream on cookie just as they are to be served and top with the chocolate mix and nuts. I had some readymade chocolate mix and it spooned easily over the ice cream and set up right away. This is a keeper.

    Reply

  27. Hi Julie,
    D recipe looks yummy …can’t wait to try it.I had a question. ..can I make it a day before …as I have a lunch on Sunday so thinking of making it on Saturday …will it b a gud idea?? If yes ..how to store it ?? An airtight container to b put in D fridge???

    Reply

  28. Oh it is very cute and kids would love it! I would try this thank you for sharing 🙂 By the way, can we do cookie cups and keep it to use whenever we having ice cream?

    Reply

  32. Hi. What a cute idea! I’m wondering if I make the cups the night before should I fill with the ice cream & then put in freezer or just freeze the cups & add the ice cream right before I serve? Thank you!

    Reply

  33. I just made these for dinner tonight. I know my granddaughters will love them… cookies, ice cream, and chocolate! Easy and so cute. Thanks for sharing your pictures and recipe.

    Reply

  34. I would consider making the cups and freeze then when needed, take them out and fill with ice cream and the topping just before serving…would that work?

    Reply

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