Get ready to experience a mouthwatering explosion of flavors that will transport your taste buds to dessert paradise! These Blueberry Ice Cream Cookies are not just another ordinary treat - they're a magical fusion of fresh, juicy blueberries and creamy vanilla ice cream, baked into the most irresistible cookies you've ever tasted. Perfect for those scorching summer days or when you need a quick pick-me-up, these cookies are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup blueberries, fresh or frozen
- 1 cup vanilla ice cream, softened
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together softened butter, sugar, and brown sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, and salt to create a uniform dry mixture.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Gently fold in fresh or frozen blueberries, being careful not to crush them.
- Scoop softened vanilla ice cream into the cookie dough and fold gently to create a marbled effect.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto prepared baking sheets, spacing cookies about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until edges are lightly golden and centers are set.
- Remove from oven and let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store cookies in an airtight container in the refrigerator for up to 3 days. Best enjoyed chilled.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Blueberry Hack: If using frozen blueberries, do not thaw them. Add them directly to the dough to prevent color bleeding.
- Ice Cream Technique: Let the vanilla ice cream soften just enough to fold easily, but not completely melt.
- Marbling Magic: When adding ice cream, use a gentle folding motion to create beautiful marbled patterns.
- Spacing is Key: Leave enough space between cookies on the baking sheet to prevent them from merging.
- Cooling Wisdom: Allow cookies to cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- Storage Tip: These cookies are best enjoyed chilled and will keep up to 3 days in an airtight container in the refrigerator.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 65mg
