Moonbeam Ice Cream Cookie Recipe

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When I first heard about the Moonbeam Ice Cream Cookie, my sweet tooth couldn’t stop imagining ways to recreate this magical flavor at home. Inspired by the nostalgic goodness of cookies and cream and the playful twist of fruity and marshmallow tones, this recipe is a celebration of indulgence, creativity, and a sprinkle of whimsy.

How to make Moonbeam Ice Cream Cookie

The Moonbeam Ice Cream Cookie is a limited-edition collaboration between Crumbl Cookies and pop singer Benson Boone, inspired by a lyric in his song “Mystical Magical”—“Moonbeam ice cream.”

Ingredients

For the Cookie Dough:

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 1 egg
• 1 tsp vanilla extract
• ¾ cup cookies-and-cream pieces (crushed Oreo or similar cookies)

For the Toppings:

• ½ cup marshmallow fluff
• ¼ cup berry preserves (blueberry or strawberry work best)
• ¼ cup lemon curd
• ⅓ cup white chocolate, melted
• Cookies-and-cream crumbs, for garnish

Instructions

Step 1: Prepare the Cookie Dough

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. Set aside.
3. In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
4. Add the egg and vanilla extract, mixing until well incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
6. Fold in the crushed cookies-and-cream pieces gently.

Step 2: Shape and Bake

1. Scoop about 2 tablespoons of dough for each cookie and roll into balls. Place them evenly spaced on the prepared baking sheet.
2. Press each dough ball slightly to flatten.
3. Bake in the preheated oven for 10-12 minutes, or until the edges are set. The cookies will continue to firm up as they cool.
4. Remove the cookies from the oven and let them cool completely on a wire rack.

Step 3: Create the Toppings

1. While the cookies cool, prepare the toppings. Warm the berry preserves and lemon curd slightly to make them easier to drizzle.
2. Melt the white chocolate using a microwave-safe bowl (heat in 15-second intervals and stir until smooth).
3. Add marshmallow fluff directly to a piping bag or small zip-top bag for easy application.

Step 4: Decorate the Cookies

1. Spread a thin layer of marshmallow fluff over each cooled cookie.
2. Drizzle berry preserves and lemon curd over the marshmallow layer to create artistic swirls.
3. Finish with a drizzle of melted white chocolate and sprinkle cookies-and-cream crumbs on top for crunch and extra flavor.

Tips for the Perfect Moonbeam Ice Cream Cookie

• Use high-quality ingredients: opt for premium cocoa powder and white chocolate to enhance the flavors of the cookie and topping.
• Chill Your Dough: If the dough feels sticky, chill it in the fridge for 30 minutes before shaping the cookies.
• Layer the Toppings Creatively: Use a toothpick to gently swirl the berry preserves and lemon curd for a galaxy-inspired look.
• Experiment with Presentation: Add edible glitter or star-shaped sprinkles to match the celestial theme.
• Serve Chilled: To match the “ice cream cookie” vibe, refrigerate the cookies for 30 minutes before serving for a cool, refreshing dessert experience.

What to serve with

Moonbeam Ice Cream Cookies are already a delightful dessert, but pairing or serving them with complementary items can elevate the experience and create a magical dining moment.

1. Ice Cream Pairings

Since Moonbeam Ice Cream Cookies are designed to evoke a cool, creamy dessert vibe, pairing them with actual ice cream or gelato makes perfect sense. Consider these options:

a. Cookies and Cream Ice Cream: Stay on theme with cookies-and-cream ice cream to echo the Oreo-like flavors embedded in the cookie dough.

b. Berry-Flavored Ice Cream: Fruity ice creams like strawberry, blueberry, or raspberry pair beautifully with the berry preserves drizzled on the cookies.

c. Vanilla Bean or White Chocolate Ice Cream: The subtle sweetness of vanilla bean or white chocolate ice cream complements the marshmallow fluff and white chocolate drizzle without overpowering the cookie.

d. Sorbets for Fruity Contrast: Blueberry, lemon, or mixed berry sorbets provide a light and tangy contrast, which emphasizes the lemon curd and fruity swirls on the cookies.

2. Warm Beverages

The richness of Moonbeam Ice Cream Cookies pairs perfectly with warm beverages. A cozy drink can balance the sweetness and provide extra comfort.

a. Hot Chocolate: Create a decadent cup of hot chocolate and top it with whipped cream or marshmallows to complement the marshmallow fluff used on the cookie. You can sprinkle crushed cookies-and-cream pieces or edible glitter on the whipped topping for a celestial theme.

b. Herbal or Fruity Tea: Serve light herbal teas like chamomile, lavender, or fruity teas such as raspberry or lemon balm to mirror the berry and lemon accents of the dessert.

c. Coffee or Espresso: For those who love contrasting flavors, a rich, dark cup of coffee goes well with the cookie’s sweetness, particularly the chocolate tones. Add a frothy cappuccino or vanilla latte for a lighter coffee option.

Ingredients Substitutes

Moonbeam Ice Cream Cookies are delicious treats that combine creamy ice cream sandwiched between soft, chewy cookies. Sometimes, you may need to tweak your recipe due to dietary restrictions, availability of ingredients, or personal preferences.

1. Cookie Ingredients Substitutes

Flour

Substitute for All-Purpose Flour:

• Gluten-Free Flour Blend: For a gluten-free version, use a 1:1 gluten-free flour blend. Ensure it contains xanthan gum or other binding agents.
• Almond Flour or Coconut Flour: Ideal for low-carb or keto cookies, but you may need to adjust the liquid content as these flours are more absorbent.
• Whole Wheat Flour: Adds a hearty, nutty flavor and can be used as a substitute for all-purpose flour. However, it might make the cookies denser.

Butter

Substitute for Unsalted Butter:

• Vegan Butter or Margarine: For dairy-free or vegan cookies, use plant-based butter or margarine.
• Coconut Oil: Adds a mild coconut flavor and serves as a good alternative to butter. Use it in a 1:1 ratio.
• Applesauce: Use unsweetened applesauce for a healthy option. Replace half or all of the butter with applesauce (this may result in softer cookies).

Sugar

Substitute for Granulated Sugar:

• Coconut Sugar: A natural alternative that lends a caramel-like flavor. Use an equal amount.
• Maple Syrup or Honey: Can be used as a substitute for sugar in liquid form, reducing dryness. Adjust flour if needed.
• Stevia or Monk Fruit Sweetener: Suitable for sugar-free cookies. Check the packaging for conversion ratios.

Eggs

Substitute for Eggs:

• Flaxseed or Chia Egg: Mix 1 tablespoon of ground flaxseed or chia seeds with 2.5 tablespoons of water per egg. Let it sit until it forms a gel-like consistency.
• Unsweetened Applesauce: Replace one egg with ¼ cup of applesauce for added moisture.
• Mashed Banana: Substitute one egg with ¼ cup mashed banana for a hint of sweetness.
• Aquafaba: The liquid from canned chickpeas works well in vegan recipes (3 tablespoons of aquafaba per egg).

Chocolate Chips

Substitute for Semi-Sweet Chocolate Chips:

• Dark Chocolate or Milk Chocolate Chunks: Chop a chocolate bar into small pieces.
• Carob Chips: A caffeine-free alternative that mimics chocolate flavor.
• Dried Fruit: For a healthier touch, use raisins, cranberries, or chopped dates.

2. Ice Cream Ingredients Substitutes

Dairy Ice Cream

Substitutes for Traditional Ice Cream:

• Vegan Ice Cream: Made from almond milk, coconut milk, cashew milk, or oat milk. Brands like So Delicious or Ben & Jerry’s (non-dairy options) work well.
• Frozen Yogurt: Offers a tangy alternative but may soften quickly when sandwiched.
• Banana “Nice Cream”: Blend frozen bananas with a splash of plant-based milk for a creamy, healthy substitute.

Sugar-Free Ice Cream

Substitutes:

• Keto Ice Cream Brands: Look for options sweetened with erythritol or stevia.
• Homemade Option: Blend heavy cream (or coconut cream) with vanilla extract and a low-carb sweetener.

Flavor Variations

If a specific flavor isn’t available, consider these substitutes:

• Vanilla Ice Cream: Replace with plain coconut or almond milk ice cream for a neutral base.
• Chocolate Ice Cream: Try chocolate sorbet or dark chocolate nondairy ice cream.
• Strawberry Ice Cream: Blend frozen berries with vegan yogurt for lower-calorie options.

Final Thoughts

With these pairings and accompaniments, your Moonbeam Ice Cream Cookies can transform from delicious treats to a complete, memorable dessert experience.