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In these Ice Cream Cookie Stacks there are layers of ice cream stacked on top of chewy cookies make the perfect Summer dessert! 

These Ice Cream Cookie Stacks are easier to make than you think and sure to wow your guests! Layers of cookies and ice cream!

Ice cream. Summer. Parties. (Preferably with a grill or a rooftop…maybe both, but beggars can’t be choosers.)

These Ice Cream Cookie Stacks are easier to make than you think and sure to wow your guests! Layers of cookies and ice cream!
Grandmas Raspberry Rhubarb Crumble on plate with ice cream side view
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Ice cream. It’s become my mission. Now that culinary school is over (tear), there is a huge void in my life where all that sugar used to be. I’ve decided that the responsible thing to do in this situation is to eat as much ice cream as possible.

The Eureka Lemon Marionberries ice cream is bright with a little tang but still incredibly creamy; the Salted Caramel Chocolate Chip is rich and flavorful with the perfect amount of chocolate chips; and the Double Peanut Butter Chip is, well, God’s gift to the peanut butter lover.

How do you make fantastic, happy ice cream better? You add a cookie. Obvi.  

These Ice Cream Cookie Stacks are easier to make than you think and sure to wow your guests! Layers of cookies and ice cream!

Now there is nothing wrong with an old-fashioned ice cream sandwich, but sometimes you want something a little fancier. Like a perfectly cylindrical ice cream stack kind of fancy. Layers of complementary ice cream flavors and a little whipped cream stacked on top of a chewy cookie.

These Ice Cream Cookie Stacks are easier to make than you think and sure to wow your guests! Layers of cookies and ice cream!

You know that feeling when you walk into an ice cream shop and you want to try everything, and then, once you do, you want to order every flavor? Welcome to my life. #thestruggleisreal I have fixed that problem here. (You’re welcome.)

These Ice Cream Cookie Stacks are easier to make than you think and sure to wow your guests! Layers of cookies and ice cream!

There are endless flavor combinations but I stacked Turkish Coffee and Salted Caramel Chip on top of a chocolate chip cookie (hello, heaven); and Eureka Lemon Marionberry and lemon whipped cream on top of a chewy sugar cookie.

If you pull these sassy, little ice cream cookie stacks out at the end of a Summer party, you’ll be the talk of the town. You can pick them up and bite into them or you can use a spoon like a civilized person. No judgement.

These Ice Cream Cookie Stacks are easier to make than you think and sure to wow your guests! Layers of cookies and ice cream!
5 from 1 ratings

Ice Cream Cookie Stacks

In these Ice Cream Cookie Stacks there are layers of ice cream stacked on top of chewy cookies make the perfect Summer dessert!
Prep: 30 minutes
Total: 30 minutes
Servings: 8 people

Ingredients  

Instructions 

  • I used 1 ¾ x 1 ¾ inch ring molds to build a perfect cylinder, but you can also make them in a miniature cheesecake pan with removable bottoms. You can also make them in mini muffin tins but they will be more difficult to remove and will not be perfectly cylindrical.
  • Bake and cool your cookies. They should be slightly larger than the mold that you are using.
  • Press the ring mold over the center of the cookie like a cookie cutter; leaving the cookie inside the mold. This is your base.
  • Make sure your ice cream is soft but not melted. You can microwave it for 5-10 second to soften it if needed. Spoon a little of your first flavor into the mold and press it down with an offset spatula. Freeze solid.
  • Repeat the last step with your second flavor and freeze. If you are going to add a layer of whipped cream, leave a little space at the top.
  • I recommend freezing them overnight (without whipped crem) to make sure they come out of the mold easily without smearing.
  • When you are ready to remove the rings, gently but firmly press the cookie up through the mold like a push-pop. Place on a tray and freeze until ready to serve.

Nutrition

Calories: 295kcal | Carbohydrates: 28g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 69mg | Sodium: 99mg | Potassium: 250mg | Fiber: 1g | Sugar: 26g | Vitamin A: 717IU | Vitamin C: 1mg | Calcium: 161mg | Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 295
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Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

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39 Comments

  1. I am so sad I missed this giveaway! Ahh. But these ice cream cookie stacks look so so so good!! *drool*

  2. To fill the void of culinary school being over, you could always make me a batch of these and hand deliver them to me. Just saying.

    These sound INCREDIBLE. Now seriously, about delivering me some of these…

  3. Lindsay, I love these ice cream cookie stacks! what a fabulous idea! and I love McConnell’s ice cream!! We have friends who used to live in Santa Barbara and they introduced us to it! they had some shipped over here!

    1. Thanks, Alice!!! Those are my kind of friends – McConnell’s ice cream is fantastic and even better when it comes in the mail!