How to Make Ice Cream Cookie Bowls

May 27th, 2016 by Stephanie Michel

How to MakeSummer is right around the corner and there is no better summer treat than cold, creamy ice cream. That is, unless it is served in a cookie bowl! Not only can you serve your ice cream in a bowl made of cookie, but that also means no dishes!

Wilton.com has a few recipes to choose from including a sugar cookie bowl, chocolate cookie bowl, chocolate chip cookie bowl and gingerbread cookie bowl. If you are making these bowls, it’s very important to follow one of these recipes. The recipes have been created with this specific project in mind so you may not get the same outcome if you use store-bought dough or a different recipe. I decided to make the chocolate chip cookie bowl, because chocolate chip cookies are a classic! Here are a few tips I picked up when making these bowls a few days ago:

  • Start by preparing the dough according to the recipe.
  • Pre-BakeRoll out the dough on a well-floured surface to about 1/4 of an inch.
  • Take a 5 inch circle cutter and cut out six circles. You may need to re-roll the dough a few times to get all six circles.
  • Spray the back of the Ice Cream Cookie Bowl Pan with Bake Easy Spray, then form the circles around the six cavities. Be sure to form them tightly around the cavity and close up any gaps.
  • Bake for 12-14 minutes at 350oF (allowing your kitchen to fill with the delicious smell of chocolate chip cookies).
  • Let the bowls cool on the pan for 5 minutes, and then very, very carefully remove the bowls from the pan. Don’t flip the pan over like you would with a cake (I made this mistake the first time). Use a spatula or butter knife to loosen the bowl then gently remove the bowl from the pan. Let them cool upside down on a cooling grid. If the bowls cool facing up, they may crack.
  • Once they’ve cooled completely, just add ice cream! And chocolate sauce! And pecans! And whipped cream! And cherries! Ok, I could go on and on but you get the idea.

So when the heat is getting to be a little too much this summer, fix yourself an ice cream sundae served in a delicious cookie bowl! But don’t stop there – you can also fill it with fruit (you know, so it’s healthy…), mousse, or sorbet. One thing is for sure, any dessert can easily be enhanced with these amazing, edible bowls!

Here are some additional recipes for you to try:

 

Chocolate Cookie Bowls

2-1/2   cups all-purpose flour
1/2       cup unsweetened cocoa powder
1          teaspoon salt
1          cup (2 sticks) unsalted butter, softened
1-1/2   cups granulated sugar
1          egg
2          teaspoons vanilla extract

Preheat oven to 350°F. Spray the outside of each bowl cavity of Ice Cream Cookie Bowl Pan with vegetable pan spray.

In medium bowl, combine flour, cocoa and salt.  In large bowl, beat butter and sugar with electric mixer until light and fluffy. Beat in egg and vanilla.  Add flour mixture to butter mixture, 1 cup at a time, mixing after each addition.

Roll out dough on generously-floured surface to 1/8 in. thickness. Cut 4-1/2 in. circles from dough. Drape one circle over each bowl cavity of pan, pressing to form smooth surface.

Bake 11-13 minutes or until cookie cups are firm and golden brown. Cool on pan on cooling rack 10 minutes. Loosen bottom edges of cookies from pan using small spatula. Carefully remove cups from pan and cool completely. Wash, dry and spray pan; repeat with remaining dough.

Makes 12 bowls.

 

Gingerbread Cookie Bowls

2-1/2   cups all-purpose flour
1/2       teaspoon salt
1          teaspoon ground ginger
1          teaspoon ground cinnamon
1/2       teaspoon ground nutmeg
1/2       teaspoon ground cloves
1/2       cup vegetable shortening
1/2       cup granulated sugar
1/2       cup molasses
1          egg

Preheat oven 350°F. Prepare Ice Cream Cookie Bowl Pan with nonstick cooking spray. See note on Choc. Chip Bowl.

In small bowl, stir together flour, salt and spices. In small microwave-safe bowl, melt shortening; cool slightly and transfer to bowl of an electric mixer. Add sugar, molasses and eggs; mix well.  Add dry ingredients and mix until dough forms.

Roll out dough on generously-floured surface to 1/8 in. thickness. Cut 4-1/2 in. circles. Drape one circle over each cup mold of pan, pressing to form smooth surface.

Bake 9-11 minutes, or until cookies darken slightly. Cool on pan on rack 5 minutes.  Loosen bottom edges of cookies and remove; cool completely. Wash, dry and spray pan; repeat with remaining dough.

Makes 12 bowls.

Stephanie Michel Stephanie is an Assistant Culinary Specialist in the Wilton Test Kitchen and is a Certified Wilton Method® Instructor. Her love for baking began at an early age and she has enjoyed learning more about baking and cake decorating since she started working at Wilton in 2010. When she is not baking for her friends and family, she spends her free time with her dog, Checkers.

2 Replies

  1. Sandra says:

    omg- those look really good!! I’d like to make those and have with ice cream!! YUMMY!! Do you have to use the special pan for these, or how can I make them without it?? Any ideas?
    Thanks.

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