Ice Cream Bowls Recipe
Ice Cream Bowls Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Once you sample these homemade waffle ice cream bowls from out Test Kitchen, you'll want to serve them time and 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
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

Ingredients

  • 3 eggs
  • 3/4 cup sugar
  • 1/2 cup butter, melted
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder

Directions

In a small mixing bowl, beat eggs on medium speed until blended. Gradually beat in sugar. 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. Yield: 16 servings.
Originally published as Ice Cream Bowls in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p219

Nutritional Facts

1 each: 144 calories, 7g fat (4g saturated fat), 55mg cholesterol, 120mg sodium, 18g carbohydrate (9g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

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  • 3 eggs
  • 3/4 cup sugar
  • 1/2 cup butter, melted
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  1. In a small mixing bowl, beat eggs on medium speed until blended. Gradually beat in sugar. 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.
  2. 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.
  3. 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. Yield: 16 servings.
Originally published as Ice Cream Bowls in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p219

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