These gluten free edible ice cream bowls are way better than the molded chocolate type. They’re really just chocolate chip cookies shaped as bowls!
I have something of an obsession (overused blog word) with all different types of gluten free chocolate chip cookies. I’ve made them thick and chewy, thin & crispy, thin & chewy and everything in between.
But these edible ice cream bowls are different enough that I ruined (like really really ruined) them no fewer than 5 times before I got them the way you see here.
The secret’s in the method
The method is as important as the ingredients, if not more so. You make the cookie dough, then roll it out and trim it neatly while the dough is still at room temperature. Then, drape it over a prepared overturned muffin tin then freeze the dough until firm.
The cookie dough can’t be too thick and they can’t be too fragile. Butter cookie dough will not work.
I tried using a butter cookie-style recipe. They looked gorgeous but then crumbled in a strong breeze. And mini chips are necessary, or you can’t roll out the dough to the proper thickness.
What to serve inside?
As I gaze lovingly at this sweet gluten free success (filled with a few generous scoops of my 3-ingredient No-Machine-Required Ice Cream), I don’t want to talk about what’s wrong. I want to talk about what’s right. And it’s a bowl you can eat.
Edible Gluten Free Ice Cream Bowls
1 1/3 cups (187 g) all purpose gluten free flour blend
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
6 tablespoons (72 g) vegetable shortening
2 tablespoons (28 g) unsalted butter at room temperature
3/4 cup (150 g) granulated sugar
2 tablespoons (28 g) packed light brown sugar
1 egg white (25 g)
1 1/2 teaspoons pure vanilla extract
4 ounces miniature chocolate chips
Preheat your oven to 350°F. Cover half of the wells of an overturned standard 12-cup muffin tin tightly with aluminum foil, ending about 1 inch past the bottom of the overturned well. Spray the foil with nonstick cooking oil, and set the pan aside. Repeat with another standard 12-cup muffin tin.
In a medium-sized bowl, place the flour, xanthan gum, baking soda and salt, and whisk to combine well. Set the bowl aside. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a handheld mixer), beat the shortening, butter, granulated sugar and brown sugar until light and fluffy. Add the egg white and vanilla, and beat to combine. Add the dry ingredients in thirds, beating in between additions until just combined.
Add the miniature chocolate chips to the batter, and stir until the chips are evenly distributed throughout the batter. Divide the dough into 12 equal portions, and roll each into a ball then flatten into a disk. Roll out each piece of dough about 1/8-inch thick between two sheets of unbleached parchment paper. Trim the edges so that the dough is about 4-inches in diameter, carefully peel back the parchment paper and place the dough over the prepared overturned wells of the muffin tin, smoothing any cracks. Place the muffin tins in the freezer until firm (about 10 minutes). Once the dough is firm, place the muffin tin in the center of the preheated oven and bake until lightly golden brown (about 10 minutes).
Remove from the oven and allow the edible cookie cups to cool for at least 10 minutes before carefully removing the foil and placing on a wire rack to cool completely.