Berry Ice Cream Cookie Cups

by Jackie McEwan | July 1, 2018 3:08 pm

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins


  • 2 ¼ cup GF flour
  • 1 cup butter
  • ¾ cup sugar
  • ¾ cup brown sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 2 eggs
  • 12 oz chocolate chips
  •  mixed berry ice cream
  • big handful of blueberries
  • a few raspberries
  • a few blackberries
  • a few strawberries


  1. Preheat oven to 325 degrees,  and line cupcake liners in a  muffin pan.
  2. Mix flour, baking soda, & salt in a small bowl.
  3. Beat butter, sugar, brown sugar, & vanilla extract in large bowl until creamy.
  4. Add eggs, one at a time.
  5. Gradually add flour & beat until well-blended.
  6. Stir in chocolate chips.
  7. Place a big spoonful of cookie dough into each cupcake liner in muffin pan. Don’t press down on the cookie dough too hard – the cookie dough doesn’t have to be perfectly fitted into the liner.
  8. Bake for about 15 minutes or until golden brown.
  9. Remove from oven, and immediately make a shallow indentation in center of each baked cookie cup using the handle of a wooden spoon.
  10. Cool for 10 minutes, and remove cookie cups from pan.
  11. Add a spoonful of ice cream to each cookie cup.
  12. Add berries to each ice cream-filled cookie cup.
  13. Makes about 15 cookie cups.
Fourth of July/Memorial Day

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