Ice Cream Sugar Cookies Tutorial - The Handcrafted Cookie

A set of five cookies - the bottom cookie is decorated as a waffle cone, above that are three cookies decorated as ice cream scoops in three different colors: lavender, blue, and pink. The top cookie is white with a red heart like whipped cream. The cookies are next to a small tag that reads "you're a COOL valentine"

These Ice Cream Sugar Cookies are another selection for my 2026 Valentine’s Presale!

I cannot get over the gorgeous fluffy scoops of ice cream.

This mini five piece set will be heat sealed in a clear bag with a blue bow and tag that says “you’re a COOL valentine” in coordinating colors. A perfect sweet treat for the person in your life that appreciates a delicious puns.

These heart shaped sugar cookies and several others will be available for purchase between January 25 – February 4th (unless sold out before!) for pick up in Jefferson, OR Thursday February 12. Want early access to purchase? Subscribe to my e-mail list for the opportunity to purchase before the rest of the crowd!

Supplies

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Mini Build an Ice Cream Cookie Cutter – she also has a larger size available

“you’re a COOL valentine” 2×2 tag – also available as a digital download

Blue Pretied Bow

Fan or Food Dehydrator

Cookie Scribe

Cookies, Icing, and general supplies. More information here.

Icing Colors

These formulas are made with Chefmaster Gel Food Coloring in 283g of icing. Please adjust accordingly.

Red [outline] – 4 drops Liquid Whitener, 10 drops Super Red

White [outline]- 10 drops Liquid Whitener

Dark Pink [flood and outline] – 6 drops Liquid Whitener, 3 drops Super Red, 1 drop Rose, 1 drop Coal Black

Blue [flood and outline]- 6 drops Liquid Whitener, 1 drop Leaf Green, 3 drops Sky Blue, 2 drops Coal Black

Lavender [flood and outline] – 8 drops Liquid Whitener, 1 drop Sky Blue, 1 drop Rose, 1 drop Coal Black

Ivory [outline]- 4 drops Liquid Whitener, 6 drops Ivory, 2 drops Sienna

Instructions

Cone

Outline and flood cone cookie with ivory colored icing. Since this cookie is so small you can just use “outline” consistency for the outline and flood and use your scribe to help the icing settle.

Let icing sit in front of a fan or in your dehydrator on the lowest setting with the door open, for 7ish minutes – long enough for a thin crust to form on the top of the icing.

Use “outline” consistency icing to create lines across the cone.

Below are two examples one with an outline around the cone (left) one without. I prefer the one without.

Cone done.

Ice Cream Scoops

This ice cream set was designed with three scoops of ice cream. Two of the scoops use the same cutter, while the top scoop has a singular cutout on the top.

You are welcome to use as many scoops as desired!

Three undecorated cookies in the shape of scoops of ice cream on a cutting board.

Outline ice cream scoops.

Three cookies in the shape of scoops of ice cream, outlined in icing one lavender, one blue and one pink on a cutting board.

Using your “outline” consistency create large dots of icing in each bottom section.

Three cookies in the shape of scoops of ice cream, outlined in icing one lavender, one blue and one pink with large glops of coordinating colored icing on the bottom of each cookie.

Fill in the ice cream scoops with flood icing. Do not worry about covering the dots completely as they will get scribed later.

Three cookies in the shape of scoops of ice cream, flooded in icing one lavender, one blue and one pink.

Let cookies sit in front of a fan for 5 – 7 minutes for a small crust layer to form. It is important to not let them dry too long or the icing will become too hard to smoothly manipulate.

Gently swirl your cookie scribe in circular motions in each individual section.

If the icing has not crusted enough and the flood settles together more than desired let them sit in front of a fan for a few more minutes and repeat.

The first time I attempted this technique I didn’t sit my cookies in front of a fan and it took them quite a long time to dry enough for the crust to form some fluffy swirls so don’t skip that step.

A pink ice cream scoop shaped cookie next to a cookie scribe that was used to make fluffy swirls on the cookie.

Three ice cream scoop shaped cookie, one lavender, one blue and one pink.

Ice cream scoops done.

Whipped Topping

Outline top cookie with white outline consistency icing.

A weird shaped cookie outlined in white icing.

Fill the the cookie with white icing. This cookie is small enough that you can use either floor or outline consistency icing. I suggest sticking with the outline consistency and using your cookie scribe to help it settle.

A weird shaped cookie covered in white icing.

Let icing dry in front of a fan or in your dehydrator at the lowest setting with the door open for 7 minutes until a light crust forms.

Pipe a small red heart on the top of the cookie with outline consistency icing.

A white circular cookie topped with a red heart.

Whipped topping done.

Time to Dry

The icing needs about 24 hours in front of a fan to dry.

It’s important for the icing to fully dry before attempting to package them up or stack them on top of one another. If packaged too soon the icing will smudge and stick to the bag.