EASY COOKIE ICE CREAM BOWLS
This is SOOOOO easy, and fun fir the kids. don't forget the ice cream toppings when getting your ingredients! another idea is to fill with little candies, etc. Wrap in colorful saran wrap with a ribbon tie and give to friends co-workers during holiday events.
Provided by Shawn C
Categories Dessert
Time 1h15m
Yield 8-12 bowls
Number Of Ingredients 2
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.
Nutrition Facts :
ICE CREAM BOWLS
Once you sample these homemade ice cream waffle bowls from our Test Kitchen, you'll want to serve them time and time again! You can either prepare them with pretty designs in a special pizzelle cookie maker or without designs in the oven. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 145 calories, Fat 7g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 119mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.
COOKIES IN A BOWL (WITH ICE CREAM)
Steps:
- Place an oven rack in the middle position and preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, salt and baking powder until combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until just combined, scraping down the bottom and sides as needed. Add the eggs and vanilla extract and beat to incorporate. Add the flour mixture and mix slowly until just barely combined. Mix in the chocolate chips. Scoop out a slightly-heaping, 1/2-cup scoop of dough and place on a prepared baking sheet. Lightly press the dough to flatten into the shape of a hockey puck. Repeat with the remaining dough, placing 6 cookies on each baking sheet and making sure to evenly space apart. Sprinkle the tops with flakey salt. At this point, you can bake or freeze.
- Bake the cookies until golden brown around the edges and lightly browned on top, 15 to 20 minutes. (If baking from frozen, begin checking at 20 minutes.)
- While still warm, put a cookie in a bowl. Top with a scoop of ice cream, hot fudge, sprinkles and a cherry.
ALMOND COOKIE BOWL RECIPE BY TASTY
This cookie bowl recipe takes traditional almond lace cookies and turns them into serving vessels for your favorite treats like ice cream, chocolate mousse, or even fresh fruit! These can be whipped up in less than an hour and are perfect for a dinner party, or just as a fun way to jazz up dessert!
Provided by Katie Aubin
Categories Desserts
Time 50m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (180°C). Line 3 baking sheets, or as many as you have, with a silicone baking mats or parchment paper.
- In a medium pan over medium heat, melt together the butter, brown sugar, and corn syrup. Stir until completely combined, then turn off the heat and add the flour, almonds, and vanilla and stir until incorporated.
- Let cool for 1 minute, then scoop tablespoons of the batter onto the prepared baking sheets, 3-4 per pan with plenty of space between for the cookies to spread during baking.
- Bake the cookies for 7-10 minutes, or until they have tripled in size and almost stopped bubbling.
- Remove from the oven and let cool for 30-60 seconds, until cool enough to touch, but still pliable. Drape each cookie over a cup of an inverted muffin tin, then use your hands to shape around the cups. Let cool for 1-2 minutes, until firm.
- Remove the cups from the muffin tin. If not using immediately, store in an airtight container at room temperature for up to 1 week.
- To serve, fill each cup with a scoop of ice cream and drizzle with chocolate sauce.
- Enjoy!
Nutrition Facts : Calories 123 calories, Carbohydrate 13 grams, Fat 7 grams, Fiber 0 grams, Protein 1 gram, Sugar 10 grams
COOKIES 'N' CREAM ICE CREAM RECIPE BY TASTY
Here's what you need: heavy cream, condensed milk, chocolate sandwich cookies
Provided by Nathan Ng
Categories Desserts
Yield 8 servings
Number Of Ingredients 3
Steps:
- In a large bowl, add the cream and condensed milk, then whip until soft peaks form.
- Add the cookies and gently fold to combine.
- Transfer mixture to a baking pan. Top with additional cookies if desired, then freeze for 3-4 hours.
- Enjoy!
Nutrition Facts : Calories 390 calories, Carbohydrate 31 grams, Fat 31 grams, Fiber 0 grams, Protein 6 grams, Sugar 30 grams
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