ice cream party
Khara Westergard

Set the stage for your ice cream party without the melty mess! Here’s how…

Decorate your ice cream party to the nines with these cute ideas.

The best kind of summer party centers around ice cream. Make some cute decorations that are edible and cute! You can represent your ice cream party theme without it melting all over the place.

Khara Westergard shares how to make adorable themed treats that double as décor and dessert for your ice cream party. Make 3D sugar cookies that look and taste good. Plus, you won’t believe what her “ice cream cones” are made out of.

Find more recipes from Khara on Instagram, @balsamicbaker.


Ice Cream Party Faux Ice Cream: Edible Chocolate Chip Cookie Dough

Ingredients & Directions

Microwave flour 1 min. (twice if doubling the batch, stirring between), & set aside to cool while mixing wet ingredients.

Mix wet batter & set aside (cream butter & sugars together 1st, then mix in others):

  • 1/2 C. (4 oz. – 1 Stick) Butter – softened, not melted.
  • 6 T. (3 oz.) Light Brown Sugar
  • 6 T. (3oz.) White Sugar (can adjust this to sub more brown sugar to your tastes)
  • 1 T. Mexican Vanilla (or Vanilla of choice – please use a good tasting vanilla, some are gross!)
  • 1 T. Heavy Cream (can sub 1/2 T. Milk in a pinch, add more if needed)

In a separate bowl mix well:

  • 5 oz. (About 1C.) All Purpose Flour – Heat treated to 165° (Many say microwave 1 min. – I do 2 min. to be safe & call it good)
  • 1 t. Baking Powder (optional, I like it for the real dough taste)
  • 1/2 t. Salt (+ 1/8 t. & a pinch if using unsalted butter above – for reference, there are 4 pinches in 1/8 t.)

Mix wet & dry ingredients together, stop just before fully mixed & add (then finish mixing):

  • 3/4 C. – 1 C. Mini Chocolate Chips or other small or chopped mix-ins*

Chill dough before eating if still warm from heat treating flour. Cool is so much better!

Store well covered in air tight container in fridge or freezer. I prefer to use a tiny scooper to make little balls for storage.


*I prefer 1/2 Mini Semi-Sweet & 1/2 chopped Milk Chocolate. Or, 1/2 Semi-Sweet & 1/4 Chopped White or Milk Chocolate with 1/4 Sprinkles. More than 1 C. total will run the risk of preventing dough from sticking together.

Gluten-Free Adjustments – Sub out gluten-free flour. I always add 2 T. Cornstarch to GF flour, which is likely not necessary if not baking. Use a rice based GF flour for best taste. I use Bob’s Red Mill GF 1 to 1. I do heat treat GF flour too, to be safe.