Easy Cookie Ice Cream Bowls Recipes

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.

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!

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.

COOKIES 'N' CREAM ICE CREAM RECIPE BY TASTY

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!

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!

COOKIE "BOWLS" .. WITH FAVORITE FILLING

Steps:

• 1. Cover backside of each muffin tin with foil as smooth as possible and lightly spray with non stick spray. Form cookie dough on individual tin form to look like a mini bowl. Bake according to cookie dough recipe .. watch carefully the last couple of minutes not to over/under bake. Remove from oven , let cool for 1-2 minute. Carefully remove bowls onto serving tray right side up . Fill with your favorite filling just before ready to serve. Suggested filling: ice cream, pudding, custard , fruit.. top with whipped topping/cool whip if desired. Optional: top with sprinkles of choice

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.