There are no words to describe this recipe other than: Utter decadence.
The cookie bowls manage to hold their shape well, yet be extremely soft and chewy. The flavor is just sweet enough without overpowering the ice cream you dollop on top. The ingredients are quite healthy, considering how unhealthy these bowls taste.
Plus, what’s a better way to impress your friends at a cookout or party with bowls of ice cream, where not only the ice cream but the bowl itself is edible?
I’m going to be honest: ice cream everyday is probably not the best idea. But ice cream every once in a while is a flat out great idea. And if you’re going to splurge with ice cream, why not take it up another level with a homemade snickerdoodle cookie bowl?
My favorite way to enjoy these is with a scoop of vanilla bean ice cream on top. I then like to sprinkle a bit of cinnamon-sugar over the ice cream, to tie it all together, and drizzle the ice cream with a bit of homemade chocolate shell (aka melted coconut oil and chocolate chips). There’s really nothing more decadent. (Not even an unhealthy version of this treat!)
And trust me when I tell you that snickerdoodle cookies go with surprisingly almost everything. Peanut butter cup ice cream? Chocolate ice cream? Even cookies and cream ice cream? These cookie cups complement them all perfectly, and (as previously mentioned) even step them up a few notches!
If you need any more convincing, then just look at these pictures. Tell me that won’t get you a lot of likes on Instagram or Facebook! 😉
Snickerdoodle Ice Cream Bowls
- 1 1/4 c gluten free baking mix (or whole wheat flour and add 1 tsp baking powder)
- 1 egg
- 3 tbs melted coconut oil
- 1/4 c coconut sugar (add additional sweetener if desired- I used a few tablespoons of stevia)
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 tbs sugar
Preheat oven to 350°F. Add flour, baking powder, and coconut sugar to a bowl and mix together. Add egg, melted coconut oil, and vanilla extract and stir together until the batter is fully combined and a smooth dough has formed. Mix cinnamon and sugar together in a bowl. Lightly grease a muffin tin and scoop 1 tbs balls of dough, roll in cinnamon-sugar mixture, then place into each muffin dip. Press up against the sides of the tin until each one forms a bowl-shape. Bake for 5 minutes. Take out of the oven and press the center down with the back of a spoon. Bake for another 3-4 minutes, or until golden brown. Remove and let cool. Remove from muffin tin. Fill with ice cream and enjoy!
Nutrition information: (calculated using MyFitnessPal)
(Yields 10 servings)
*Each serving contains only 8.5g sugar!