I always prefer to have my ice cream in a cone rather than a cup. Although I have a large collection of pretty ice cream bowls, there is just something about the flavor and texture of an ice cream cone that makes ice cream an even better treat than usual. The only time I’ll choose a bowl over a cone for ice cream is when you’re talking about an edible bowl, like these homemade Sugar Cookie Ice Cream Bowls. The bowls are made from a crisp, buttery sugar cookie dough that is more delicious than any ice cream cone I’ve ever had – and they are a fantastic way to serve up your favorite ice cream sundae!
I made these bowls using a Cookie Bowl Pan made by Wilton, based on a recipe that comes with the pan. The sugar cookie dough is smooth and easy to work with. It bakes up to be buttery and crisp, without being either too delicate or too dense. It has a hint of vanilla flavor and a nice sweetness that will go well with just about any ice cream flavor you can think of. I like that the bowls are relatively sturdy – though you might have a small hole or two if you accidentally roll your dough a bit too thin – and they’re easy to handle even when they’re filled with ice cream. Unlike many ice cream cones, they’ll last for quite a while before they become soggy.
If you don’t have an ice cream bowl pan, you can get the same effect by flipping your muffin tin upside down and laying the cookie dough over the back of each muffin cup. I’ve included directions for both options below. If you opt for the muffin cup method, be sure to grease your pan well because, unlike the ice cream bowl pan, the backs of muffin tins are not typically prepped with a nonstick coating.
The bowls can be baked well in advance and they’ll stay fresh for at least two or three days after baking if they are stored in an airtight container. They can also be frozen and defrosted at room temperature if you really want to hold them for a long time. Either way, you can stockpile the bowls so you have them on hand for the next time you want to make a big impact with your ice cream presentations – or any time you just want to treat yourself. The bowls are particularly good for making ice cream sundaes because the fresh fruit, fudge sauce and other toppings that you can pile onto a sundae make the cookie bowls taste even more delicious when you eat through all that ice cream and can munch your way through the bowl.
Edible Sugar Cookie Ice Cream Bowls
2 3/4 cups all purpose flour
1 tsp salt
1 cup butter, room temperature
1 1/2 cup sugar
1 large egg
2 tsp vanilla extract
In a medium bowl, whisk together flour and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg, followed by vanilla extract. With the mixer on low speed, gradually blend in the flour mixture until the dough comes together. Divide the dough into two portions, wrap in plastic wrap and flatten into discs. Chill for at least 30 minutes.
Preheat oven to 350F. Grease an Ice Cream Bowl Pan or an upside down muffin pan.
Roll out the chilled dough on a lightly floured surface until it is about 1/8-inch thick. Use a 4 1/2 – 5-inch round cutter (or a small bowl, along with a knife to cut around the edge) to cut rounds of dough and drape them over the ice cream bowl forms/upside down muffin cups and press gently into place. Repeat, rerolling dough as necessary, until you have 12 rounds (the cookie pan will allow 6 at a time, while a muffin pan can make 12).
Bake for 12-14 minutes, or until golden brown.
Allow cookie bowls to cool for about 10 minutes on the pan, then transfer to a wire rack to cool completely.
Store in an airtight container before filling with ice cream and serving.