Brownie Ice Cream BowlsBrownie bowls for ice cream! Our Pinterest feeds are littered with unusual, tempting recipes, but we've all produced some Pinterest fails - our latest being the waffle grilled cheese. That's why when we saw brownie bowls scattered throughout our feeds, we had know know if it really worked!
Following the instructions on the back of a box of brownies and baking the ooey batter between two cupcake tins, these brownie cups just might be the next best vehicle for eating ice cream.
1 brownie mix or use your own recipe
Non-Stick Cooking Spray
2 cupcake tins, identical Instructions
1. Mix brownie mix per package directions.
2. Spray with non-stick inside of one cupcake tin.
3. Fill each cup 3/4 full.
4. Spray with non-stick the bottom of the second cupcake tin making sure to cover all of the bottom and sides of the cups.
5. Carefully set the 2nd cupcake tin to nest into the 1st cupcake tin and push down lightly to bring brownie mix just show.
6. Bake in preheated oven at 350 degree for 30 - 35 min. or until the brownies are done.
7. Let them cool completely before removing top cupcake tin.
8. Remove the brownie bowls and fill with ice cream.
9. Drizzle with caramel topping or chocolate syrup so that is decorates the top and pools around the ice cream inside the cup.
10. Top with sprinkles and cherries.Snickerdoodle Ice Cream BowlsThe trick to these bowls is making sure the dough is very well chilled before baking. Don't skip the refrigerating or freezing steps or the dough will spread everywhere into one big blob. Also be sure to spray your pan very well!
Yield: 18 Prep Time: 25 min. Total Time: 50 min.INGREDIENTS
3 c. all-purpose flour, plus more for surface
1 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. kosher salt
1 c. (2 sticks) butter, softened
1 c. granulated sugar
1/2 c. light brown sugar
2 large eggs
1 tsp. pure vanilla extract
1/4 c. cinnamon-sugar
Talenti Caramel Cookie Crunch Gelato
Caramel, for servingDIRECTIONS
1. In a large bowl whisk together flour, cream of tartar, baking soda, and salt.
2. In another large bowl, using a hand mixer, beat butter and sugars together until light and fluffy. Add eggs one at a time, then add vanilla. Add dry ingredients and mix just until combined. Refrigerate dough until chilled, 1 hour.
3. Preheat oven to 350°. Invert a muffin tin and grease the bottom with cooking spray. Roll out dough on a lightly floured to ¼” thick then, using a biscuit cutter or glass, stamp out 3” circles. Dip circles in cinnamon-sugar to coat.
4. Place circles on inverted muffin tin and press to form a bowl. The dough will spread so it should only go about ¼ of the way down the sides of each cup. Freeze 10 minutes.
5.Bake bowls until golden and just set, 10 to 12 minutes. Let cool 5 minutes then gently remove bowls and let cool completely.
6. Fill bowls with ice cream and drizzle with caramel. Serve immediately.