Best Edible Cereal Treat Bowls For Ice Cream Sundaes Recipes

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CEREAL ICE CREAM BOWLS



Cereal Ice Cream Bowls image

Almost any breakfast cereal works for these cute edible serving dishes.

Provided by Food Network Kitchen

Categories     dessert

Time 1h20m

Yield 6 servings

Number Of Ingredients 4

4 tablespoons unsalted butter
Two 10-ounce bags mini marshmallows
12 cups cereal
Pinch kosher salt

Steps:

  • Line 6 cereal bowls with plastic wrap or wax paper and set aside.
  • Melt the butter in a large pan over medium heat. Add the marshmallows and stir until completely melted. Remove from the heat and stir in the cereal and salt until well combined.
  • Divide the mixture among the prepared bowls and use your hands to press evenly into the bottoms and up the sides of the bowls to result in bowl-shaped cereal treats. Freeze, 1 hour, to set. Remove the treats from the bowls and discard the plastic wrap. Serve as a bowl for your favorite ice cream and toppings.

CEREAL ICE CREAM BOWL



Cereal Ice Cream Bowl image

Fruity Pebbles hit shelves almost 50 years ago, but let's face it, the stuff was made for social media: Bakeries, cafés and ice cream shops have been creating cereal treats that beg to be photographed. We've seen Fruity Pebbles sprinkled on doughnuts, infused in milkshakes and, at Midtown Creamery in Miami, molded into edible bowls like this one.

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Yield 8 small cereal bowls

Number Of Ingredients 0

Steps:

  • Melt 6 tablespoons butter in a large pot; add one 10-ounce bag mini marshmallows and stir until melted. Add 1/2 teaspoon vanilla and 7 cups cereal. Press into 8 small bowls or jumbo-muffin cups coated with cooking spray to form mini bowls; refrigerate until firm, about 30 minutes.

SWIRLED EDIBLE BOWLS



Swirled Edible Bowls image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 8 edible bowls

Number Of Ingredients 0

Steps:

  • Inflate 8 small balloons; gently wash the tops and pat dry. Melt 1 1/2 cups white candy melts and 1/2 cup each red and blue candy melts in separate bowls; let cool slightly. Spread 8 small circles of the white candy onto a parchment-lined baking sheet (these will be the bases of the bowls).
  • Spoon the red and blue candy into the remaining white candy, then use a skewer to gently swirl (don't over mix). Dip the top quarter of each balloon in the candy; twist the balloon slightly to create a swirled look, then lift out and let the excess drip off. Place the balloon candy-side down on a circle of white candy melts. Refrigerate until set, 30 minutes to 1 hour.
  • Carefully make a small cut near the knot on each balloon to slowly deflate it, then gently peel the balloon away from the bowl. Refrigerate or freeze the bowls until ready to serve. Fill with ice cream or berries and whipped cream.

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