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Ice Cream Bowls

Total Time

Prep: 15 min. Bake: 35 min.

Makes

16 servings

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
Ice Cream Bowls Recipe photo by Taste of Home
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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

  1. 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.
  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.

Ice Cream Waffle Bowl Tips

Can you use a regular waffle maker to make waffle bowls?

We recommend making your ice cream bowls in a pizzelle maker, which keeps the batter thin and pliable when warm and therefore easier to mold into bowls. Standard waffle makers often yield waffles that are thicker and softer—not ideal for making sturdy bowls. If you don’t have a pizzelle maker, follow the instructions to make the thinner waffles in your oven.

How do you store ice cream waffle bowls?

Waffle bowls are best the day they are made, but if you have extra, store them in an airtight, lidded container between pieces of paper towel or parchment at room temperature. To crisp them up a little bit, place them on a sheet pan in a low temperature oven for 5-10 minutes, keeping an eye on them to make sure they do not over-brown.

What variations can you make on these ice cream waffle bowls?

Try dipping the edges of your waffle bowls in melted dark, milk or white chocolate, letting the chocolate cool and harden before filling the bowl. Before the chocolate firms up, add colorful sprinkles to play things up! You can even paint the inside of your bowls with melted chocolate. To make the bowls chocolate flavored, add a little bit of cocoa to the waffle batter (1-2 tablespoons should do the trick). Fill your ice cream bowls with super-fun flavors of homemade ice cream.

Research contributed by Mark Neufang, Taste of Home Culinary Assistant

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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