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.
HOW TO MAKE AN ICE BOWL
I saw this in a book my mom gave me and after a quick search didn't see it already on here. It looks like a really neat idea so I wanted to post here for safe-keeping and to share of course.
Provided by CulinaryExplorer
Categories < 15 Mins
Time 10m
Yield 1 bowl
Number Of Ingredients 3
Steps:
- Place ice cubes over the bottom of a 2 1/2 or 3 quart bowl.
- Center a 1 1/2 or 1 quart bowl on top of the ice cubes.
- Weigh down the smaller bowl with more ice cubes or a can of frozen juice.
- Place freezer tape across both bowls to hold them in place.
- Using a wooden skewer, tuck herbs, flowers, or citrus (or a mix) between ice cubes.
- Pour cold water between bowls until the water is about 2in. from the bottom and freeze. Add another inch of water and freeze again, and repeat until water is about 1/2in. below the rim.
- Remove tape from sides of bowls, and ice cubes or juice from smaller bowl. Fill smaller bowl with warm, not hot water and let stand for 1-2 minutes.
- Carefully lift smaller bowl out of the larger bowl. Then dip the larger bowl into warm water and remove from the ice bowl.
- Immediately use ice bowl for shrimp, dips, or fresh fruits.
Nutrition Facts :
ICE BOWLS
When the French Gospel Singers came to Staunton, we had an Ice Cream Social for them. One of the women taught me how to make an ice bowl for the ice cream. Today, I finished two bowls for the Menu #18393 . For the first one, I used two glass bowls. You have to be careful about "warming" up the bowls to take them apart... (you don't want to shock and crack them). For the second ice bowl, I used two nesting stainless steel bowls. The inner bowl warped on the bottom when water that I added went between the two bowls. It forced the inner bowl up from the bottom. Ice is strong!
Provided by Sweetiebarbara
Categories Frozen Desserts
Time P2D
Yield 1 ice bowl, 10 serving(s)
Number Of Ingredients 4
Steps:
- You will also need: 2 nesting bowls, I use the largest I can.
- Place 1/4 cup crushed ice in the bottom of larger bowl.
- Place fruit slice over ice and put another 1/4 cup of ice over that.
- Place nesting bowl inside larger bowl and move to adjust it to the center as closely as you can.
- Put a small bag of frozen peas in smaller bowl.
- Tape the two bowls together in 3 places across the top.
- Add water to level slightly above bottom of inner bowl and freeze.
- Take out of freezer and add more decorations.
- Gently push thin fruit and/or flowers between the bowls.
- Sprinkle crushed ice between bowls to keep in place.
- Add more water and freeze again.
- Keep repeating Steps 8, 9, & 10 until you reach the top.
- After the bowl is frozen solid, remove from freezer and separate ice bowl from two bowls.
- Remove peas and tape and add warm water to smaller bowl, swirling around until bowl is lose enough to lift out.
- Remove smaller bowl and refreeze.
- When frozen solid again, remove bottom bowl in a similar fashion.
- When ice bowl is free, place back in freezer on top of plastic cling wrap, and cover lightly to protect.
- Let bowl freeze overnight or at least an hour before using.
- Place ice cream scoops for people to serve themselves, but keep in freezer until last minute to serve.
- Place bowl on "skid free" mat in a tray with a lip.
- Let guests serve themselves.
Nutrition Facts : Calories 6.2, Sodium 0.2, Carbohydrate 1.5, Fiber 0.3, Sugar 1.2, Protein 0.1
CEREAL ICE CREAM BOWLS
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
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.
ICE BOWLS
Categories Leafy Green Kid-Friendly Spring Gourmet Small Plates
Yield Makes 6 bowls
Number Of Ingredients 6
Steps:
- Arrange 6 larger plastic bowls (1 1/2-pint) in a large baking pan and fill each with 1/3 cup springwater. Freeze until solid, about 2 hours.
- Put smaller bowls (1-pint) inside larger bowls, centering them. Tape the 2 bowls together at the top in 3 places to keep the smaller bowl from moving. Arrange 5 to 7 pea sprouts in the space between the bowls, positioning them with a chopstick or skewer, then carefully pour in 1/3 cup springwater, making sure that sprouts are submerged. Freeze until solid, about 2 hours.
- Repeat layering of sprouts (you will need about 3 ounces) and water and freezing until the ice level is 1/4 inch from the top of each bottom bowl. Remove the tape, pour warm water into top bowls and let stand about 1 minute before removing top bowls. Dip bottom bowls in a bowl of warm water about 1 minute and turn out ice bowls. Put ice bowls on 2 1/2-inch squares of paper towel centered on 6 small plates. Freeze bowls on plates about 1 hour.
- Available at specialty produce markets and natural foods stores.
FLOWER ICE BOWLS
Talk about presentation! These gorgeous frozen floral bowls (edible!) are recommended for cold soups, particularly fruit soups. But I figure anything cold would be more than enhanced by these bowls. You can make a bowl for each serving or one big serving bowl. Recipe discovered in "Cooking Fearlessly: Recipes and other Adventures from Hudson's on the Bend"
Provided by Seebee
Categories Frozen Desserts
Time 16h
Yield 1 bowls
Number Of Ingredients 2
Steps:
- Fill a metal or ceramic bowl 3/4 full with water and the flower petals.
- Place a smaller bowl inside the first bowl and anchor with duct tape to keep it centered.
- Freeze bowls overnight.
- When ready to serve, remove duct tape and the small bowl.
- If you happen to have a blow torch, flash the larger bowl to release the finished ice bowl-- but don't worry, room temperature will release the bowl in 10-15 minutes.
- Fill with something colorful and yummy and serve!
Nutrition Facts :
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