Why serve ice cream in a regular bowl when you can serve it in an edible gluten free cookie bowl? These cookie bowls hold lots of cold ice cream, so what isn't to love?
My kids are really good about sticking to a gluten free diet. They never cheat. Ever.
I often wondered if they missed ice cream cones and other edible bowls that we see other kids eat. We were shopping at Michael's for school project supplies this past week.
In our Michael's, we have to walk by the cake supplies section to get to the clay and other arts and crafts. My daughter noticed a tin to make cookie bowls...so I couldn't resist buying it.
If you are looking for ice cream ideas to fill your delicious gluten free cookie bowls, try some of these frozen treats.
(This is what the cookie tin looked like. It is made by Wilton.) I decided to buy this and we gave it a try the very next day.
We made a cookie dough a little stiffer than usual so it would be easier to mold around the bowl-shaped humps.
It was messy pressing the cookie dough around the humps. (**In hindsight, I would have made the bottoms flat so they rested flatter on the plate.)
My cookie bowls may not win any awards for beauty or symmetry, but my kids loved them with their favorite ice cream, mint chip. We will definitely use this tin a lot this summer.
Click here to see all of the cookie recipes on my site.
Things You Need To Make This Recipe:
- My favorite gluten free flour blend.
- Almond flour, to add some protein to these cookie bowls.
How to make gluten free edible cookie bowls:
Gluten Free Cookie Bowls
Easy edible gluten free cookie bowls are perfect to put ice cream in.
Ingredients
- 1 1/2 cups Bob's Red Mill 1 for 1 Gluten Free Flour, (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
- 1/2 teaspoon cinnamon
- 3/4 cup almond flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup coconut sugar
- 1 stick butter, melted (you can sub coconut oil for butter if you need dairy free.)
- 1 teaspoon vanilla
- 2 large eggs
- 3 tablespoons flaxseed meal
- 1/2 cup chocolate chips, optional
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, add all dry ingredients and whisk to blend.
- In a medium bowl, add all wet ingredients and mix well.
- Pour wet ingredients into dry ingredients and mix well.
- Use a large spoon or cookie scoop to put dough onto tin.
- Using your fingers, press dough down sides until the upside down cup is covered with cookie dough.
- Press base flat so bowl will stand easily on the plate.
- Make sure there are no exposed areas or the ice cream can melt and drip out.
- Bake for 15 minutes.
- Remove and allow to cool.
- Fill with your favorite flavor of ice cream.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 297Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 51mgSodium: 258mgCarbohydrates: 34gFiber: 2gSugar: 16gProtein: 7g
Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.
Elle @ Only Taste Matters
Love this idea! Who would ever want to eat ice cream out of a plain bowl again?
Sandi Gaertner
Thank you Elle. That is exactly what my kids said 🙂
Laura O|PetiteAllergyTreats
YES please! What a fantastic idea with Summer right around the corner? Thank you for such a great treat that will make others who cannot eat wheat based cones happy! Pinned, Yumed, Love it!
Sandi Gaertner
Thank you Laura 🙂
Nóri | ingeniouscooking.com
I was just wondering the same thing yesterday... I have ice cream recipes that fit my diet, what if I could eat scones again, too...? Great idea with the cookie bowl tin form. 🙂
Sandi Gaertner
Thank you Nori 🙂
Ellen
I have made cookie bowls using a muffin tin up side down, forming dough around cups. You can control shape of cup, esp bottom. The big muffin tins give you a super size!