The first time I saw the Moonbeam Ice Cream Crumbl Cookie, it felt like a sugar-loaded mystery I had to figure out. A chilled chocolate cookie with a swirl of frosting inspired by… Moonbeam Ice Cream? I was intrigued. Then confused. Then OBSESSED.

Turns out, Moonbeam Ice Cream doesn’t actually exist. It was a made-up flavor, dreamed up for a Crumbl and Benson Boone collab. But the cookie? That was very real. And now, this version brings all that moonbeam magic right into your own kitchen.

What does the Moonbeam Ice Cream Crumble Cookie taste like? Lemon, berry, marshmallow, and a serious flavor battle. I finally cracked the code on a Moonbeam Ice Cream cookie that actually tastes like it should.

Inspired by Crumble Cookies and moonbeam ice cream flavor, but way more balanced. This version actually tastes like the Crumble Cookies hype promised.

If you’re wondering what moonbeam ice cream means or how to make your own Moonbeam-inspired Crumble Cookie at home, buckle up. Let’s bake.

Table of Contents

Why You’ll Love This Moonbeam Ice Cream Crumbl Recipe

• Flavor That Finally Makes Sense
  This perfected Moonbeam Ice Cream Crumbl recipe balances chocolate with lemon, berry, and marshmallow frosting. Every bite actually works.
• Your Own Crumbl Copycat Moment
  No more guessing. This is the moonbeam ice cream cookie recipe that brings Crumbl Cookies home in the best way.
• Frosting Swirl Like a Pro
  Want to know how to make your own Moonbeam-inspired Crumbl Cookie at home? That dreamy tri-color frosting is easier than it looks.
• It’s a Conversation Starter
  People love talking about moonbeam ice cream. Now you’ve got the cookie version that actually lives up to the hype.

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The Best Moonbeam Ice Cream Cookie Recipe

Moonbeam Ice Cream Cookie Recipe Ingredients

Alright, let’s break this dreamy Moonbeam Ice Cream Crumble Cookie down. We’ve got a soft, chocolatey base, a frosting trio that actually gets along, and those signature Crumbl Cookies toppings that make it look like edible magic.

For the Cookie Base:

• Unsalted butter (softened, like leave-it-out-while-you-preheat kind of soft)
• Granulated sugar
• One large egg (room temp because it really does make a difference)
• Unsweetened cocoa powder
• A little espresso powder (optional but adds that low-key bakery magic)
• All-purpose flour
• Salt
• Cornstarch (for that thick, pillowy Crumbl-style chew)
• Baking soda

For the Frosting:

• Unsalted butter again (of course)
• Powdered sugar
• Heavy cream (just enough to make it silky)
• Lemon flavoring
• Berry extract or freeze-dried berry powder (gives you that bold flavor and gorgeous color without making the frosting runny)
• Marshmallow crème or marshmallow flavoring (because fans begged for that fluffy finish)

For the Finishing Touches:

• Melted white chocolate (glossy drizzle perfection)
• One Oreo, crushed (because a Moonbeam Ice Cream cookie deserves the classic crumble)

Step-by-Step Instructions

You’ve seen this cookie all over your feed. Now it’s time to nail the Moonbeam Ice Cream cookie recipe at home. No weird flavor clashes, just pure dessert joy.

Step 1: Make the Chocolate Cookie Base

Beat your butter and sugar together until fluffy and happy. Add the egg and keep mixing until everything looks creamy and smooth. Stir in the cocoa, espresso powder, salt, cornstarch, and baking soda. Then slowly fold in the flour until your dough is soft but sturdy.

Step 2: Scoop and Bake the Cookies

Scoop big cookie dough balls. Think about ¼ cup each. Place them on a lined baking tray and give them room to spread. Bake at 300°F for around 12 minutes. You want set edges and a gooey middle. Let them cool on the tray so they firm up without losing that chew.

Step 3: Create the Triple-Flavor Frosting

Whip the butter until light and fluffy. Add the powdered sugar a little at a time, then pour in the cream and beat it smooth. Divide into three bowls. Flavor one with lemon, one with berry extract or freeze-dried berry powder, and one with marshmallow crème or extract. That’s your Moonbeam swirl, the way it was meant to be.

Step 4: Assemble and Decorate Your Crumbl Copycat Cookies

Once the cookies are cool, pipe or swirl those three frostings on top in dreamy ribbons. Drizzle with melted white chocolate. Sprinkle with Oreo crumble. Then stand back and admire. You didn’t just recreate the Moonbeam Ice Cream Crumbl Cookie. You made it better.

How to Store Your Cookies & Pairing Ideas

How to Store Your Moonbeam Ice Cream Crumbl Cookies

If you’re lucky enough to have leftovers, here’s how to keep that Moonbeam Ice Cream Crumbl Cookie magic alive.

• Fridge: Store the frosted cookies in an airtight container in the fridge for up to 4 days. They’re meant to be served chilled, just like the originals.
• Freezer: Unfrosted cookies can be frozen in a zip-top bag for up to 2 months. Thaw at room temp, then add fresh frosting and toppings when you’re ready to serve.
• Avoid stacking: The frosting swirl is a work of art. Keep layers separated with parchment if you’re stacking them for storage.

What to Pair with Your Moonbeam Cookies

These cookies are bold and bright, so pairing them is all about balance and fun.

• With a glass of cold milk — classic, but unbeatable. The chocolate base and creamy swirl love it.
• Hot espresso or iced coffee — If you’re craving something cozy to sip with these cookies, my Coconut Cloud Coffee is the move. It’s light, dreamy, and layers up just like this cookie — bold espresso, silky coconut, and a cloud of cream that actually floats. No kidding. It’s gone viral for a reason.
• Cotton candy ice cream? YES. Scoop it up, swirl it on the side, or go wild and turn it into a cookie sandwich. Craving fruity vibes? Pair your Moonbeam cookie with my peach ice cream bar. It is soft, creamy, and tastes just like golden hour in July. Want something bold? Bring in the Magnum Dubai chocolate ice cream bar. It is loaded with rich chocolate and Kataifi-pistachio crunch and turns dessert into a full-blown moment.
• Fresh berries — if you want a fruity touch to echo the frosting, my Dubai Strawberry Cup this hits the spot.
• A rainy afternoon and your favorite playlist — not edible, but trust me, it pairs perfectly.

Moon beam Ice Cream Cookie Variations & Tips

Fun Twists on the Classic Recipe

No-Bake Moonbeam Cookie Truffles

Want the Moonbeam Ice Cream cookie experience without turning on the oven? Make cookie dough truffles using the same dough base. Roll into balls, chill, and top with the frostings and drizzle. It’s not traditional, but it’s ridiculously good.

Air Fryer Moonbeam Ice Cream Cookies

Yep, you can totally make this moonbeam ice cream cookie in your air fryer — and it works so well. The key is making slightly smaller cookie balls (about 2 tablespoons instead of the giant ¼ cup ones) so they cook through evenly.

Here’s how to do it:

• Preheat your air fryer to 300°F for a few minutes.
• Line the basket with parchment paper with a few holes poked in for airflow.
• Place cookie dough balls in the basket, leaving space between each one.
• Air fry for 8 to 9 minutes, until the edges are set and the centers look just barely underdone.
• Let them cool right in the basket for 5 minutes before transferring — they’ll firm up as they rest.

Once they’re cool, hit them with the triple frosting swirl, drizzle, and Oreo crumble. This version brings that full Crumbl copycat flavor in less time, with barely any preheating. It’s the shortcut you didn’t know you needed.

Easy Add-Ins & Topping Ideas

Feeling bold? Add white chocolate chips to the dough for extra sweetness or swirl in a little raspberry jam to your berry frosting for an intense fruity punch. Want to go totally rogue? Swap in a cookies-and-cream frosting for the top and call it a remix.

Diet-Friendly Swaps That Actually Work

Gluten-Free Moonbeam Ice Cream Cookie

Going gluten free? You’re totally covered. Swap the all-purpose flour with your favorite 1-to-1 gluten free blend that already has xanthan gum mixed in. The dough chills like a champ and bakes up soft and chewy, just like the real deal.

You still get that dreamy Moonbeam Ice Cream cookie vibe without the gluten crash. Honestly, no one will even know the difference.

Vegan Moonbeam Ice Cream Cookie

Yep, you can make a vegan version of this moonbeam ice cream cookie and still keep the Crumbl copycat charm alive. Use plant-based butter (stick style works best) and a flax egg for the base.

For that colorful frosting swirl, grab vegan butter and a splash of almond or oat milk. Each frosting still brings the magic — blue raspberry, lemon, strawberry — and the whole cookie turns into a plant-based masterpiece.

Dairy-Free Moonbeam Ice Cream Cookie

Ditch the dairy, keep the delicious. This moonbeam ice cream cookie recipe works perfectly with dairy free butter and coconut milk or oat cream. The cookie base still bakes up rich and chocolatey, and that three-color frosting swirl?

Still velvety and bold. This version is perfect for anyone skipping dairy but craving something that tastes like a Crumbl cookie dream.

High-Protein Moonbeam Ice Cream Crumble Cookies

Want your cookie to pack a little extra punch? Toss in a scoop of chocolate protein powder and dial back the flour just a touch. You’ll get the same thick, fudgy moonbeam cookie base but with some bonus fuel.

For the frosting, use high-protein yogurt and mix in your flavorings for a swirl that’s colorful, creamy, and sneakily strong. Perfect for late-night snacking or post-gym “treat yourself” moments.

Low-Carb Moonbeam Ice Cream Crumble Cookies

Living the low carb life? You don’t have to skip the Moonbeam party. Swap the sugar with a monk fruit or erythritol blend and use almond flour for the dough. The texture’s a little different — softer, slightly nutty — but it totally works.

For the frosting, use powdered erythritol and a bit of cream cheese for structure. It’s not your average Crumbl cookie copycat, but it’s still loaded with that magical moonbeam ice cream flavor.

Expert Tips for the Best Moonbeam Ice Cream Cookie

Let the cookies cool completely before frosting
If you rush the frosting step, it melts and loses those pretty swirls. Trust the process.

Chill before serving
These cookies are inspired by moonbeam ice cream. A little fridge time enhances the texture and flavor just like Crumbl Cookies serve theirs.

Pipe smart
Use a large round tip for each frosting and apply one color at a time in a spiral. Start in the center and work outward for that perfect swirl. Don’t worry about being too precise. The messy ones are often the prettiest.

Balance the flavor
Use a light hand with the blue raspberry. It’s bold. You want all three frosting flavors to shine equally.

Conclusion: Your Perfect Crumbl Copycat Cookie

Whew. That was a ride, huh? From flavor drama to frosting redemption, this Moonbeam Ice Cream Crumbl Cookie recipe might just be the glow-up the internet needed. Whether you’re here for the viral cookie hype or hunting for a Crumbl copycat that actually tastes like moonbeam ice cream, I hope this one hits the sweet spot.

If you try it, don’t be shy. Drop a star rating, leave a comment, or tell me what frosting flavor stole the show. Snap a pic, tag it #PerfectedMoonbeam, and share it on Pinterest or Facebook. Let’s make your version famous too.

Moonbeam Ice Cream & Benson Boone: Your Questions Answered