The only thing better than ice cream is serving it in a homemade cookie bowl! These chocolate cookie bowls are easy to make and they’re a fun treat for summer parties, potlucks, and BBQs.
I’m always looking for fun ways to serve desserts for summer parties and these edible cookie ice cream bowls are my new favorite way to serve ice cream. They’re so cute, easy to make, and you don’t have to worry about washing a bunch of ice cream bowls since your guests can eat the bowl! I’ve also made Churro Ice Cream Bowls, which are another fun way to serve ice cream.
How to Make Cookie Bowls
This recipe makes six cookie bowls, but you can easily double or triple it if you’re making them for a party.
- I use a very simple chocolate cookie dough recipe to make these bowls. You only need one bowl and a mixer.
- First, you cream the butter and sugar together until it’s light and fluffy before adding one egg and cocoa powder.
- Add the flour, baking soda, and salt and mix them on low speed with the wet ingredients just until combined. At this point, the dough is ready to go!
Prepare and Bake the Cookie Bowls
- Divide the cookie dough into six equal parts and roll them into balls. Or, if you are doubling the recipe, divide it into twelve parts.
- You will need a standard 12-yield muffin pan. Except, instead of using it like you would to bake muffins, you need to turn it upside-down and spray the molds with baking spray.
- Place one dough ball on the center of the mold and press down to flatten it. Smooth the dough and spread it so it evenly covers most of the mold. It should resemble a bowl.
- Be sure the dough spreads evenly and is not thin in spots otherwise, your bowls may break.
- Bake the cookie bowls at 350°F for 8 to 10 minutes or until they are cooked through.
- Leave the cookie bowls on the molds until they are completely cooled. To remove them, apply a little pressure along the edges and lightly twist the bottom of the bowl. This will help remove the cookie bowls in one piece.
I filled my chocolate cookie bowls with classic vanilla bean ice cream, but you can use whatever ice cream or frozen yogurt you want. Or try my easy No Churn Espresso Chip Ice Cream or No Churn Cookies and Cream Ice Cream.
Chocolate Cookie Ice Cream Bowls
- 1/2 cup unsalted butter
- 1/2 cup sugar
- 1 large egg
- 1/4 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- pinch of salt
- 1/2 tsp. baking powder
- Preheat the oven to 350°F. Cream the butter and sugar on medium-high speed until light and fluffy. Mix in the egg. Mix in the cocoa powder at low speed until well blended.
- Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated.
- Divide dough into 6 balls. Turn standard 12 yield muffin pan upside down and spray six of the bottoms with Pam or grease with butter/oil.
- Place ball at center of muffin pan mold bottom and then press down to flatten dough. Smooth dough and spread across almost the entire muffin mold bottom, forming a bowl shape. Make sure your dough does not get too thinly spread at any one spot. Repeat with remaining dough balls.
- Bake for approximately 8-10 minutes until cookie dough looks cooked and no longer wet. Let cookie bowls cool and set on the upside muffin pan. To remove gently apply a little pressure at the bowl edges and twist slightly at the bowl bottom and they should pop off in one piece.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.