These ice cream cake bites are a simple, crowd-pleasing summer treat made with just four ingredients. Built on a crunchy cookie base and filled with creamy ice cream, they’re easy to customize, naturally portioned, and perfect for keeping in the freezer for a quick dessert or serving to guests.
Why you’ll love these ice cream cake bites
I’ve been in an ice cream cake phase and wanted a compact, single-serve version that’s fast to make and easy to store. These bites are essentially a miniature ice cream cake: a cookie crumb base, a scoop of softened ice cream pressed in, and a sprinkling of fun toppings. They require minimal effort and deliver maximum enjoyment.
They’re ideal when you want a no-fuss dessert that’s ready straight from the freezer. Read on for the reasons they’re a great addition to your summer dessert lineup.
- Four simple ingredients. No obscure items required—just cookies, coconut oil (or butter), ice cream, and sprinkles.
- No baking required. This recipe is all assembly and freezing. If you prefer, you can use homemade components, but it’s not necessary.
- Customizable and allergy-friendly options available. The recipe works well with gluten-free sandwich cookies and dairy-free ice cream, so it’s easy to adapt to dietary needs.
Recipe Ingredients
See the recipe card below for full information on quantities and notes.
- Gluten-free sandwich cookies – classic sandwich cookies work well to create a crunchy crust. Use a gluten-free variety if needed.
- Coconut oil (melted) – helps the cookie crumbs bind into a firm base; you can substitute melted butter or ghee.
- Dye-free sprinkles – optional, for a festive finish.
- Ice cream – choose your favorite flavor. Dairy-free or regular ice cream both work; vanilla or other mild flavors let the crust shine.
How to make the ice cream cake bites
Below are the straightforward steps to assemble these bites. Preparation takes just a few minutes, but freezing time is important to get a solid texture.
Step One. Let the ice cream soften on the counter for a few minutes so it’s easy to scoop. Crush the cookies finely (use a food processor or place them in a sealed bag and smash with a rolling pin or meat tenderizer). Transfer the crumbs to a bowl and mix with the melted coconut oil until the texture will hold when pressed.
Step Two. Divide the crumb mixture among your silicone mold cavities (or a mini muffin tin lined with liners). Press down firmly to form an even crust at the bottom of each cavity.
Step Three. Spoon softened ice cream over each crust, filling the cavities and leveling the tops with a spatula or bench scraper. Add sprinkles if desired.
Step Four. Cover the mold and freeze until fully solid. For best results, freeze overnight or for at least 6–8 hours. Carefully unmold the bites and enjoy straight away, or store them in an airtight container in the freezer.
Tips & Tricks
- Customize freely. Swap cookies, try different ice cream flavors, or add mix-ins like chopped nuts, chocolate chips, or swirls of sauce.
- Freeze thoroughly. Give the bites enough time to harden so they slice cleanly and keep their shape when removed from the mold.
- Use silicone molds. Flexible silicone molds make unmolding easier and allow you to make consistent single-serve portions.
What mold should you use?
A small 2-tablespoon silicone mold works particularly well for perfectly sized single-serve bites. If you don’t have one, a mini muffin tin or small ice cube tray can also work—just be sure to line or grease as needed for easy removal.
If you try these Ice Cream Cake Bites, consider leaving a star rating or comment where you found the recipe and tell others how they turned out.
Other homemade frozen treats to try
- Chocolate Strawberry Crunch Bites (recipe idea)
- Chocolate Kiwi Crunch Bites (recipe idea)
- Brownie Ice Cream Sandwiches (recipe idea)
Ice Cream Cake Bites
8 bites
Ingredients
- ½ pint ice cream (softened; dairy-free option suggested)
- 8 gluten-free sandwich cookies (or your preferred sandwich cookie)
- 2 tbsp coconut oil, melted (or melted butter)
- 2 tbsp dye-free sprinkles (optional)
Equipment
- Silicone mold (2-tablespoon cavities recommended) or mini muffin tin
Instructions
- Set the ice cream out for a few minutes to soften so it’s easy to scoop and spread.
- Crush the cookies in a bag with a rolling pin or use a food processor until fine crumbs form.
- Mix the cookie crumbs with melted coconut oil until the mixture holds together when pressed.
- Divide the crumb mixture evenly between 8 mold cavities and press firmly to form a crust layer.
- Scoop softened ice cream over each crust and level the tops with a spatula. Add sprinkles if desired.
- Cover the mold and freeze until completely solid, ideally overnight or at least 6–8 hours.
- Carefully remove the bites from the mold and store in an airtight container in the freezer until ready to serve.
, Carbohydrates: 18 g, Protein: 2 g, Fat: 9 g, Saturated Fat: 6 g, Sugar: 13 g
Tag the recipe creator on social media and share your version with friends and family.