Best Ice Cream Bowls Recipes

ICE CREAM BOWLS

Steps:

• In a small bowl, beat eggs on medium speed until blended. Gradually beat in sugar until thick and lemon colored. Add butter and vanilla. Combine flour and baking powder; gradually add to egg mixture. Invert two 6-oz. custard cups on paper towels; coat with cooking spray. , Prepare cookies in a preheated pizzelle maker according to manufacturer's directions, using 2 tablespoons batter for each cookie. Immediately remove pizzelles and drape over inverted custard cups. To shape into bowls, place another custard cup coated with cooking spray over each pizzelle. Let stand until set. Remove from custard cups and set aside., To make ice cream bowls in the oven, line a baking sheet with parchment paper. Draw two 7-in. circles on paper. Spread 2 tablespoons batter over each circle. Bake at 400° for 4-5 minutes or until edges are golden brown. Immediately remove cookies and drape over inverted custard cups. Shape into bowls as directed above. Store in an airtight container.

CHURRO ICE CREAM BOWLS RECIPE BY TASTY

Steps:

• In a 1.5-quart saucepan over medium-high heat, add butter, brown sugar, salt, and water, and bring to a boil.
• As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium-low and add in flour. Using a wooden spoon, stir until the dough comes together to form a ball (about 1 minute).
• Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs).
• Mix in the vanilla extract and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.
• Once all the eggs are incorporated, transfer it to a piping bag with a small star tip.
• Invert a muffin tin and spray thoroughly with nonstick cooking spray. Pipe the dough around the inverted cups in spirals to form the bowls. Immediately transfer the tray to the freezer and freeze until solid (about 3 hours or overnight).
• Heat oil in a deep pot to 350˚F (175˚C). Remove the muffin tin from the freezer and flex it to release the churro bowls (you may need to also use a butter knife under the bottom edge to initially release them). Return any extras to the freezer while you wait to fry.
• Fry them in batches, until nicely browned, no more than 3 minutes at a time. Be sure to carefully turn them so they fry evenly.
• Once desired color is reached, remove them from the oil to a paper towel-lined plate. Dab off any excess oil then roll them in cinnamon sugar.
• Fill with your favorite ice cream and toppings.
• Enjoy!

COOKIES AND CREAM CHURRO ICE CREAM BOWLS RECIPE BY TASTY

Steps:

• Separate the chocolate sandwich cookies from the cream filling into 2 separate medium bowls. Set the cream filling aside.
• Add the cookies and flour to a food processor and pulse until broken down into fine crumbs.
• In a large pot over medium heat, combine the water, butter, and ⅓ cup granulated sugar. Bring to a boil.
• Remove the pot from the heat and stir in the cookie crumb mixture with a wooden spoon until the dough comes together in a ball.
• Add the eggs, 1 at a time, and stir until completely incorporated and the batter is smooth. Let cool slightly, then transfer to a piping bag or zip-top bag fitted with a wide star tip.
• Invert a 12-cup muffin tin and grease generously with nonstick cooking spray.
• Pipe the churro dough in spirals around the inverted cups to form 6 bowls, spacing evenly. Smooth the tops with a spoon or an offset spatula. Transfer the pan to the freezer and freeze until solid, at least 3 hours, or overnight.
• Heat the canola oil in a deep pot over medium heat until it reaches 350°F (180°C).
• Remove the muffin tin from the freezer and flex it to release the churro bowls. You may need to wiggle a butter knife under the bottom edges to loosen the bowls first.
• Add the remaining cup of sugar to a shallow bowl.
• Working with 1 or 2 bowls at a time (return any remaining bowls to the freezer until ready to fry), fry the churro bowls in the hot oil, turning occasionally for even frying, until fully cooked through, about 4 minutes. Using a spider or slotted spoon, remove the churro bowls from the oil and transfer to a paper towel-lined plate. Dab off any excess oil, then roll in the sugar.
• Make the whipped cream: To the bowl with the reserved cream filling, add a splash of the heavy cream and, with an electric hand mixer on medium-high speed, beat until smooth. Gradually add the remaining cream and beat until stiff peaks form, 3-4 minutes.
• Fill the churro bowls with cookies and cream ice cream, drizzle with chocolate sauce, and finish with a dollop of the whipped cream. Serve immediately.
• Enjoy!

CEREAL ICE CREAM BOWLS

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.

EDIBLE CEREAL TREAT BOWLS FOR ICE CREAM SUNDAES

Steps:

• Spray the insides of the larger bowls from 2 sets of nesting small cereal bowls with nonstick cooking spray.
• In a large pot over medium heat, melt the butter. Add the marshmallows and stir until completely melted. Stir in the cereal and coat thoroughly in the marshmallows. Transfer the cereal mixture to a large bowl to cool slightly until you can handle it. The mixture should still be warm.
• Spray your hands with cooking spray and work the cereal treat into the prepared cereal bowls. Spray the bottoms of the 2 smaller bowls and press into the cereal treat mixture to form bowls. Allow the cereal treats to cool to room temperature and harden.
• Once cooled, unmold the bowls, add your favorite ice cream and toppings and enjoy!

GINGERSNAP BOWLS WITH ICE CREAM

Steps:

• Preheat oven to 350 degrees, with rack in center. In a bowl, whisk together flour and ginger. Melt butter in a saucepan over medium heat. Add sugar and syrup; cook over low heat, stirring with a wooden spoon, until sugar dissolves, 8 to 10 minutes. Remove from heat; stir in flour mixture. Cool completely, about 25 minutes.
• Coat a baking sheet with cooking spray so the batter will spread out evenly. If you use an insulated sheet, you will need to increase the cooking time by a few minutes. Making two cookies at a time, drop batter by level tablespoons onto sheet, at least 6 inches apart. Bake until batter spreads and is golden in center (edges may be darker), 9 to 11 minutes (cooking times will be shorter for later batches). Coat baking sheet with more cooking spray before each batch.
• Let cool 30 to 40 seconds. Working quickly with a wide metal spatula, slide cookies onto two overturned cups; mold with your fingers. Cool completely; remove from cups. Store in airtight container up to 1 week. To serve, fill bowls with ice cream.

EASY COOKIE ICE CREAM BOWLS

Steps:

• freeze cookie dough for 1 hour.
• preheat oven 350*.
• turn muffing tins upside down and spray with pam nonstick cooking spray place upside tin on cookie sheet for easier transferring.
• slice dough 1/2inch thick slices and place one on each upside down sprayed muffin tin.
• bake for 11-13 minutes until golden brown (cookie will form around tin).
• cool for 5 minutes before trying to remove from tin mold.
• fill with whatever you want and enjoy.

GRAHAM CRACKER ICE CREAM CONE BOWLS

Steps:

• Preheat oven to 300°F.
• In a medium bowl, beat the sugar into the egg until it is pale yellow. Beat in the butter, vanilla, and milk. Gently stir in the graham cracker crumbs and sifted flour.
• Let mixture rest for 10-15 minutes.
• Grease a large cookie non-stick cookie sheet and spread 1 tablespoon of the batter into a 6" circle using a flexible spatula. The batter will spread about 1/2" while baking, so keep the circles 1" apart.
• Bake for 12-15 minutes or until lightly browned. Remove from the cookie sheet using a large metal spatula. Remove 1 cookie at a time. Immediately place on a small overturned bowl or a small glass gently coaxing the cookie into a bowl shape. You will need 6 or 8 of these, one for each cookie. Repeat with remaining cookies. The cookies will harden as they cool, so work as quickly as possible. Let the cookie sheet cool and repeat the process with the remaining batter. Remove the cookie from the overturned bowl when cooled.

CHURRO ICE CREAM BOWLS

Steps:

• https://www.buzzfeed.com/scottloitsch/churro-me-everywhere#.fsAdDGaN1

CHURRO ICE CREAM BOWLS

Steps:

• In a medium saucepan over medium/high heat - add butter, brown sugar, salt, and water - bring to a boil. As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium/low and add in flour. Using a wooden spoon, stir until the dough comes together into a ball (about one minute). Remove from heat and let cool for five minutes before proceeding to the next step (to prevent accidentally cooking the eggs).
• Mix in the vanilla extract and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next. Once all the eggs are incorporated, transfer it to a piping bag with a small star tip.
• Invert a muffin tin and spray thoroughly with non-stick cooking spray. Pipe the dough around the inverted cups in spirals to form the bowls. Immediately transfer the tray to the freezer and freeze until solid (about three hours or overnight).
• Heat oil in a deep pot to 350˚F (175˚C). Remove the muffin tin from the freezer and flex it to release the churro bowls (you may need to also use a small knife under the bottom edge to initially release them). Return any extras to the freezer while you wait to fry.
• Fry them in batches, until nicely browned-no more than three at a time. Be sure to carefully tip them into the oil so they sink to the bottom. Once desired color is reached remove them from the oil to a paper towel lined plate. Dab off any excess oil then roll them in a cinnamon sugar mixture. Fill with you favorite ice cream and toppings. Enjoy!