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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
  • Total Time
    Prep: 15 min. Bake: 35 min.
  • Makes
    16 servings


  • 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


  • 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
1 bowl: 145 calories, 7g fat (4g saturated fat), 50mg cholesterol, 119mg sodium, 19g carbohydrate (10g sugars, 0 fiber), 2g protein.
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