This ice cream cookie recipe is a summer favorite! That vanilla flavor gives the cookies such an addictive taste! The ice cream provides the dough with all the sugar and eggs it needs, and all that is left to add is just butter and flour. The perfect cookies to make when you don’t have any eggs, but you do have ice cream!
Recipe by Carin Goren
What Kind of Ice Cream to Use?
Plain vanilla ice cream. Full fat. Ideally with a short and recognizable ingredient list. I haven’t tried this recipe with non-dairy ice cream so I can’t tell you if it works or not.
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Ice Cream Cookies
For the Cookies:
- 2 cups (280 grams) all-purpose flour
- 1 stick +2 tablespoons (150 grams) butter at room temperature cut into cubes
- 1 cup (140 grams) high-quality vanilla ice cream softened (leave it out for 30 minutes)
For the filling:
- 1 cup your favorite jam, date spread or chocolate spread
- powdered sugar
- Preheat the oven to 340°F/170°C.
- In a food processor, process the flour and butter for only five seconds.
- Add the soft ice cream and process in short pulses just until a dough is formed.
- Divide the dough into two equal parts and roll each part on a lightly floured surface into a rectangle.
- Spread filling out in an even layer and roll each part into a log.
- Gently pinch the ends of the roll for sealing and transfer to a pan lined with baking paper (place the logs with the stitchless side up).
- Using a knife, mark slots on each log, a gap of 0.8- inch (2 cm) separating each slot. This step makes cutting the cookies after baking very easy. Just make slight indentations, don't cut into it, or the spread will come through when baking.
- Bake for about 30-35 minutes until golden. Cool completely. Slice into cookies and garnish heavily with powdered sugar.