Cookie Dough Ice Cream Cups

This post is sponsored by Blue Diamond Almond Breeze Almondmilk.

This seemed like the thing to do.

cookie dough cups |

This recipe was born out of necessity.  A while ago I ordered some chocolate chip cookie dough ice cream from an ice cream place and the ice cream:cookie dough ratio was like 4085329:1, so I made us a more favorable ice cream:cookie dough ratio.  What is that noise? That is the universe rejoicing.  Gosh.  So dramatic.

cookie dough cups |

Now.  I tried a version of this with peanut butter in place of the butter, but it just wasn’t the same.  So I recommend this recipe as is.  I mean, YOU do you, but I’m a fan of this recipe as is.  I also made this recipe one time and packed the dough into a square and then cut it into smaller squares and kept it in the freezer to pop a piece as I pleased.  So that is always an option.

cookie dough cups |

Another option though is to make the cookie dough into cookie dough cups for your ice cream.  Life needed a more exciting way to serve ice cream.  Right? Right.

It’s a pretty simple recipe.  Only 7 ingredients are needed.  Most of which I imagine are things that are laying around your kitchen – brown sugar, flour, butter, chocolate chips – ya know, the basics.  Also into the mix goes a pour of Almond Breeze Almondmilk to bring the dough all together.  

cookie dough cups |

I feel like this cookie dough would make a delicious layer for a popsicle.  I’ll get on that.

For now, here’s a frozen treat to keep you super cool this summer.

cookie dough cups |

Cookie Dough Ice Cream Cups

Yield: make 2-3 cookie dough cups


5 tablespoons flour
1/4 cup brown sugar, packed
2 tablespoons butter, softened
2 tablespoons chocolate chips
splash vanilla
pinch salt
1-2 tablespoons Almond Breeze Almondmilk


In a bowl, combine all ingredients except your the Almond Breeze Almondmilk.  Add in the Almondmilk one teaspoon at a time until a cookie dough consistency is reached.  Turn over a muffin tin and cover the bottom with plastic wrap.  Take a 1/3rd (or 1/2) of the cookie dough and roll it into a ball.  Press the cookie dough over the muffin tin to make a bowl shape.  Place in the freezer for at least 3 hours or overnight.  Once hardened, wiggle the cookie dough cups off the bottom of the muffin tin and add in a scoop of your favorite ice cream.

cookie dough cups |


  1. I LOVE this idea. I’m a cookie dough junkie, and I’ve never thought of making a little bowl for my ice cream out of it. Genius!

  2. Girrrrrl. Once again, you win! I always struggle with the cookie dough to ice cream ratio, but this solves all those problems! :)

  3. The cookie-dough-to-ice-cream ration should aaaaaalways favor the cookie dough, IMO! I always get disappointed when there’s just a lump or two,so I’m absolutely in love with the idea of building a cookie dough boat to ensure I get my fill of the stuff! SO brilliant. Oh and a cookie dough layered popsicle? I’m going to lose sleep until I can get one in my face ;)

  4. the WORST ratio. But loving how you made cookie dough cups! I wonder what would happen if you baked them…? Have you tried that?

  5. I love ice cream any day any way. This sounds so wonderful!

  6. Ummmm yes please! Love me some cookie dough! I recently tried cookie dough ice cream at my fave local ice cream place (which usually doesn’t disappoint) and the cookie dough to ice cream ratio was hugely disappointing. Good thing it wasn’t my first experience there and I know their other flavors are delish b/c it’s hard to recover from such a traumatic experience ;) 

  7. Oh my gosh this is genius!!!  There is never enough cookie dough in my ice cream and this totally solves the problem.  Yum!!

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