Ice Cream sugar cookies decorated with royal icing makes summer fun! Cookies & cream, mint chocolate chip, rainbow sherbet and watermelon ice cream shaped cookies are the cutest!
I had so fun making these cookies in my family’s favorite flavors! You can even add flavoring to the icing to make them taste like the ice cream flavors if you like!
Mint Chocolate Chip Ice cream Cookies…
Neopolitan Ice Cream Cookies…
Cookies & Cream Ice Cream Cookies…
Rainbow Sherbet Cookies…
Watermelon Ice Cream Cookies…
You will need:
- Your favorite sugar cookie recipe (I’m sorry I can’t share mine. My family won’t let me, but I’m working to convince them!)
- Ice cream cookie cutter (I got mine from Amazon – see the affiliate link below)
- Royal icing – click here for recipe
- Pink food coloring
- Orange food coloring
- Green food coloring
- Brown food coloring
- Oreo cookies
- Black food writer
- Green food writer
- Fine tip Brown food writer
- Chocolate jimmies sprinkles
My AMAZON picks (affiliate links)
- Prepare the dough and cut out shapes using ice cream cookie cutter. Bake according to recipe.
- When completely cool, tint the royal icing to the desired colors.
For the Mint Chocolate Chip Ice Cream Cookie:
- Frost the ice cream part of the cookie with green tinted icing.
- Place chocolate jimmies in the green icing.
- Frost the cone part of the cookie with light brown icing.
- Let cookie dry completely. I let them dry overnight.
- Using a small ruler, make diagonal lines with the fine tip brown food writer.
For the Neopolitan Ice Cream Cookie:
- Frost 1/3 of the ice cream part of the cookie with pink icing. Let the icing set.
- Repeat with white & brown icing.
- Frost the cone part of the cookie with light brown icing.
- Let cookie dry completely. I let them dry overnight.
- Using a small ruler, make diagonal lines with the fine tip brown food writer.
For the Cookies & Cream Ice Cream Cookie:
- Frost the ice cream part of the cookie with white royal icing.
- Frost the cone part of the cookie with light brown icing.
- Let cookie dry completely. I let them dry overnight.
- Using a small ruler, make diagonal lines with the fine tip brown food writer.
For the Rainbow Sherbet Cookie:
- Frost the sherbet part of the cookie with orange royal icing.
- Squeeze out large dots of green and pink royal icing onto the orange icing.
- Immediately swirl together the colors with a toothpick.
- Frost the cone part of the cookie with light brown icing.
- Let cookie dry completely. I let them dry overnight.
- Using a small ruler, make diagonal lines with the fine tip brown food writer.
For the Watermelon Ice Cream Cookie:
- Frost 2/3 of the ice cream part of the cookie with pink royal icing. Let set.
- Next pipe a line of white royal icing under the pink royal icing. Let set.
- Then frost the remaining ice cream part of the cookie with green royal icing.
- Frost the cone part of the cookie with light brown icing.
- Let cookie dry completely. I let them dry overnight.
- Using a small ruler, make diagonal lines with the fine tip brown food writer.
- Draw small seeds on the pink part of the cookie with a black food writer.
- Make lines on the green part of the cookie with a green food writer.
Ice Cream Sugar Cookies
Ingredients
- Your favorite sugar cookie recipe
- Ice cream cookie cutter
- Your favorite sugar cookie recipe
- Ice cream cookie cutter
- Royal icing
- Pink food coloring
- Orange food coloring
- Green food coloring
- Brown food coloring
- Oreo cookies
- Black food writer
- Green food writer
- Fine tip Brown food writer
- Chocolate jimmies sprinkles
Instructions
- Prepare the dough and cut out shapes using ice cream cookie cutter. Bake according to recipe.
- When completely cool, tint the royal icing to the desired colors.
- For the Mint Chocolate Chip Ice Cream Cookie:
- Frost the ice cream part of the cookie with green tinted icing.
- Place chocolate jimmies in the green icing.
- Frost the cone part of the cookie with light brown icing.
- Let cookie dry completely. I let them dry overnight.
- Using a small ruler, make diagonal lines with the fine tip brown food writer.
- For the Neopolitan Ice Cream Cookie:
- Frost ⅓ of the ice cream part of the cookie with pink icing. Let the icing set.
- Repeat with white & brown icing.
- Frost the cone part of the cookie with light brown icing.
- Let cookie dry completely. I let them dry overnight.
- Using a small ruler, make diagonal lines with the fine tip brown food writer.
- For the Cookies & Cream Ice Cream Cookie:
- Frost the ice cream part of the cookie with white royal icing.
- Frost the cone part of the cookie with light brown icing.
- Let cookie dry completely. I let them dry overnight.
- Using a small ruler, make diagonal lines with the fine tip brown food writer.
- For the Rainbow Sherbet Cookie:
- Frost the sherbet part of the cookie with orange royal icing.
- Squeeze out large dots of green and pink royal icing onto the orange icing.
- Immediately swirl together the colors with a toothpick.
- Frost the cone part of the cookie with light brown icing.
- Let cookie dry completely. I let them dry overnight.
- Using a small ruler, make diagonal lines with the fine tip brown food writer.
- For the Watermelon Ice Cream Cookie:
- Frost ⅔ of the ice cream part of the cookie with pink royal icing. Let set.
- Next pipe a line of white royal icing under the pink royal icing. Let set.
- Then frost the remaining ice cream part of the cookie with green royal icing.
- Frost the cone part of the cookie with light brown icing.
- Let cookie dry completely. I let them dry overnight.
- Using a small ruler, make diagonal lines with the fine tip brown food writer.
- Draw small seeds on the pink part of the cookie with a black food writer.
- Make lines on the green part of the cookie with a green food writer.
For the BEST Royal Icing recipe for cookies, click here
