Ice Cream Chocolate Chip Cookie Bowl

 

I think the only thing that would make these cookie bowls better would have been to have saved some raw dough to throw in the ice cream!

 

We started YouTube in 2011, and during those initial days I discovered Miki, who at the time ran a channel called “Miki’s Pantry.” As time evolved, so did her channel, and it is now called “Sugarcoder.” Miki and I have been fortunate enough to meet up a couple of times in real life, and when I knew I was headed to LA again, I reached out to see if she was interested in doing an in person collab! Now, if you already know about Miki’s channel, you’ll know that you never see her face! She lives in an apartment that has metro and beach noises, which make it hard to do live filming, but she willingly joined me on camera for our videos, so make sure you send her love and encouragement for doing so.

 

The video here on our channel is a delicious chocolate chip cookie bowl! As if homemade ice cream isn’t enough, we had to go and make an edible cup for it to be served in. You can use your favourite cookie dough for these bowls, and I went with my chocolate chip dough (link is below in the recipe). When you’re baking your bowls, you may find that the dough wants to rise and make a dome in the center where the ice cream is supposed to be. To eliminate that, there are a couple of things you can do. You can ball up a chunk of aluminum foil, spray it with non stick spray, and then bake them like that, or you can bake the cookies, and as soon as you remove the pan from the oven, press the dough down with the bottom of a shot glass, or small flat object.

 

Filling the cookie cups is the fun part. I like to dip the top edge of the cups into some chocolate, simply because it looks good! And tastes amazing obviously! As far as what toppings you choose to put on the sundae’s it’s totally up to personal preference! I love colourful ones, so I went with lots of sprinkles and M&M’s. But if you’re looking for brownie, or Oreo overload, go full out on those. The possibilities are endless. Let me know in the comments what you would top your sundae with.

 

 

 

 

 

Ice Cream Chocolate Chip Cookie Bowl

Ingredients:

• Prepared Chocolate Chip Cookie Dough
• Ice Cream Cookie Pan
• Sundae toppings  (mini M&M’s, peanut M&M’s, whipping cream, sprinkles, maraschino cherries)
• Ice Cream (homemade vanilla, no churn brownie batter, cookies and cream)

Procedure:

1. Prepare cookie dough as per directions.
2. Preheat oven to 350F. Grease and prepare pan.
3. Roll cookie dough out flat on a floured, or non-stick surface with a rolling pin. Using a 4″ or 5″ round cutter, cut out circles of dough, and press them into the wells of the cookie pan.
4. Bake the cookies in the oven for 14-16 minutes, or until golden brown. If dough rises in the middle, use a shot glass or small flat object to press the middle back down into a flat bottom, while the cookies are still warm.
5. Allow cookies to cool completely before removing from the pan.
6. Add scoops of ice cream into the cookie bowl and top with sundae toppings.
7. Finish off sundae with whipping cream and a cherry.
8. Serve immediately once filled with ice cream.
9. Store empty cookie bowls in the freezer for 2-3 months, in a sealed container.

Watch Sugarcoder’s video and learn how to make no churn ice cream: