Edible Bowl Maker Recipes

GIANT EDIBLE COOKIE BOWL RECIPE BY TASTY

Steps:

• Preheat the oven to 325˚F (160˚C).
• Place cookie dough in a medium bowl and add the flour. Mix until the flour is incorporated. The extra flour will help keep the cookie from running off of the bowl.
• Line a baking sheet with parchment paper, and wrap an ovenproof bowl in foil. Spray with nonstick spray and press the cookie dough onto the bowl until it is completely covered.
• Bake for 25 minutes, or until golden brown. Remove from oven and cool for 30 minutes with the bowl facing down. Once it has cooled, flip over, remove the ovenproof bowl, and allow the cookie to finish cooling.
• Meanwhile, microwave the chocolate chips with the coconut oil for 1 minute, stirring every 20 seconds, until the chocolate has fully melted.
• Pour the melted chocolate into the cookie bowl and spread it around until the inside of the bowl is fully covered, pouring the excess chocolate out. Freeze for 20 minutes, or until the chocolate has fully hardened.
• Fill with vanilla and chocolate ice cream, banana, strawberries, and whipped cream.
• Enjoy!

SWIRLED EDIBLE BOWLS

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.

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.