How to Make Ice Cream Cookie Bowls

July 13th, 2012 by Meghan Rafferty

Cookies and ice cream are two of my favorite things! Who doesn’t love cookie dough ice cream or cookie crumbles as a topping on their ice cream? Then there’s my favorite – a warm cookie skillet with a scoop of ice cream on top! So, you can imagine my delight when I heard about the Wilton Ice Cream Cookie Bowl pan.

This clever pan allows you to bake cookies in the shape of a bowl to hold a scoop of ice cream – pure genius! Best of all, it’s easy to use!

To get started, preheat the oven to 350oF, then make your cookie dough. I decided to make chocolate cookie bowls, but you can choose from a variety of recipes on wilton.com. Once you have made your dough, roll it out and cut 4 1/2 inch circles from it. It is important to roll the dough out to the thickness that the recipe calls for. If your dough is too thick it will be too heavy to drape on the pan.

OK, here is the part that may seem a little unnatural. You might assume that you fill the cups with the cookie dough, but that is not the case. You need to flip the pan over – the underside of the pan is where you will find the mold. Just spray the mold with Bake Easy™ Non-Stick Spray and you are ready to create your cookie bowls!

Drape one circle over the outside of each bowl cavity, pressing to form a smooth surface. The dough will lengthen as it cooks so be careful that it does not drape down too far.

Finally, it’s bake time! The cookie bowls will take 11-13 minutes in the oven. They should appear firm and lightly browned when ready, not to mention, smell amazing! When you remove the pan from the oven, place it on a cooling rack for approximately 10 minutes. After the 10 minutes are up, gently remove your bowls from the pan. Here’s a tip: if your cookie dough draped a little too low as mine did, you may need to use a small spatula or a butter knife to loosen any edges stuck to the pan.

Allow the cookie bowls to continue to cool off the pan on the rack. If you hadn’t thought about it already, use this time to decide what you want to fill the bowl with! I kept mine simple by filling the chocolate cookie bowl with a scoop of vanilla ice cream and topping it off with some caramel syrup. Yum!

Of course, ice cream is the obvious choice, since it is in the name of the pan, but you could also use the cookie bowls to hold candies or nuts. Serving them with pudding or mousse inside would be delicious as well!

Being the novice baker that I am, I was very happy with the way my cookie bowls turned out. I love this pan because it is easy to use and provides such a fun treat! Bring these cookie bowls to a celebration and I guarantee you will be the talk of the party! What sort of sweets would you use to fill your cookie bowls?

Meghan Rafferty Meghan is a Dietetic Intern earning her MS in Nutrition at the University of Illinois at Chicago. Admittedly, her baking ability is limited to quick breads and drop cookies, so she has been fascinated by the creativity and skill that surrounds her at Wilton. In her spare time, Meghan enjoys cooking, playing with her dog, spending time with her family and rooting for her favorite sports teams. She is also currently busy training for a triathlon and planning her upcoming wedding.

10 Replies

  1. Susan J. Sias, WMI says:

    These look awesome Meghan! I am having a sweets party in August and these will be perfect for the homemade ice cream! What a fun and easy treat for folks to make for their treats! Thanks a bunch! Sweetly, Susan J. Sias, Chocolatier & Wilton Method Instructor, Michaels in Longmont, CO.

  2. Cari Beth says:

    I just bought this pan last week and did my first experement. I planned to use regular chocolate chip cookie dough and fill the bowls with brownies and “cream puff” type filling to the top.

    I never got to the filling part because none of the bowls turned out. I messed up on the first batch by molding the dough all the way down which resulted in a huge mess. Most of the dough from each bown fell down off the mold as it cooked and ended up baking on the bottom.

    I tried a second batch and this time I followed the advice in the article by not molding the entire length of the cup, anticipating that some of the dough would fall to the bottom and a full cup would be formed. It still did not work as the entire cookie dough portion fell to the bottom of the pan once again.

    I want to find out what went wrong with the cookie dough.

    I used a basic recepe from the back of a chocolate chip bag and used the recommended temperature given.

    Was my dough just too moist so it did not keep shape as it baked?

    Help!

    • Cari Beth says:

      PS:

      I also chilled my dough before molding and baking. I wonder if that contributed to the collapsing of each bowl?

      Has anyone tried a choco chip recipe that has worked? If so, what was the recipe?

      • Susan says:

        I’m guessing that the recipe from the back of the package of the bowl-mold is specially formulated to be firmer/dryer than regular cookie dough. Next time, use those recipes instead of a non-bowl recipe. (& do not think your mistake has happened in vain; I was contemplating using store-bought cookie dough, & I think you just saved me a valuable lesson…)

  3. Karen M. Cook says:

    This looks a great idea. I will definitely be giving this a try soon for my Bunco group. Thanks also ladies for the extra tips on do’s and dont’s.

  4. Veronique Carpenter says:

    What cookie dough recipe can I use? I did the exact same thing as Cari Beth.

  5. Elaine DiSanto says:

    Frankly, I hate the way the outside of the bowl looks when made according to directions! You might as well just mold it with your hands on a muffin tin.

    I bought two pans. I put the cookie dough INSIDE the openings of one pan, pressing up the sides, then use the second pan to gently press on the dough, forming the ice ridges/curves. When they’re done, both the outside AND inside of the cookie bowls are beautiful!!

  6. Toni Essary says:

    I bought this pan and made the Sugar cookie recipe on the back of the box. I followed the instructions exactly as printed on the Wilton package. The dough had a wonderful taste but, what a mess. When cooked, the dough slid down the mold and created large holes in the cookie cups. It didn’t matter if the circle of dough was thick, thin, smaller than the mold or bigger they all had holes in them when baked. I am glad that I didn’t make the chocolate chip cookie recipe. I am very disappointed. What happened?

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