Chocolate Cookie Ice Cream Bowls

photo of three Chocolate Cookie Ice Cream Bowls on a plate

This week, I’m introducing a recipe for chocolate cookie ice cream bowls.

It’s a great way to serve ice cream and you have very little clean-up after since you can eat the bowl itself. It’s quite easy to make as well.
Chocolate Cookie Ice Cream Bowls
To make the bowls, you take a standard muffin/cupcake pan and you flip it upside down. You press the cookie dough around the exterior of the muffin mold bottoms. It should be a thin layer of dough but you don’t want it to be too thin, otherwise it will break once you add ice cream too it.
photo of how to form the dough around the muffin tin to make the cups
You can add whatever kind of ice cream you want. If you want something healthier, you can also scoop in frozen yogurt or sorbet. For mine, I filled them with cherry gelato and blackberry sorbet.

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For my test run, I only made 6. If you are making these for a party, I suggest you double or maybe triple the batter.
close-up photo of Chocolate Cookie Ice Cream Bowls

Chocolate Cookie Ice Cream Bowls

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Dessert
Cuisine: American
Servings: 6

These cookie bowls are a great way to serve ice cream and you have very little clean-up after since you can eat the bowl itself. They're quite easy to make as well.

Ingredients:

  • 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

Directions:

  1. Preheat the oven to 350°F.

  2. 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.

  3. Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated.

  4. 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 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.

All images and content are © Kirbie's Cravings.

11 comments on “Chocolate Cookie Ice Cream Bowls”

  1. kirbie you know Im gonna sk about the shortcut. Can I put store bought ‘break n bake’ cooky dough and spread it on the bottom of a cupcake pan ?

  2. What a fun and easy recipe! I like that there’s minimal clean up too! I will have to do this for a future gathering.

    Ha ha – I was also thinking about the “shortcut” (storebought dough)….

  3. yes!!!!

  4. OMG! What a simple and genius idea! (facepalm!) Why didn’t I think of this? Will this work with chocolate chip dough recipes as well? Will the chips hold up over that bump?

    • Hmm, I haven’t tried with chocolate chip dough. I would worry that there might be parts with just chocolate and no dough which might cause some issues if the chocolate melts.

  5. I would, too. But I did go to an ice cream parlor once – years ago – that offered a chocolate chip cookie ice cream cone. Your recipe reminded me of that.

  6. mmm I love chocolate always! nice pictures

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