I have officially vowed to NEVER complain about winter ever again. I don’t care how cold it gets, I won’t complain because I’m about to whine my way through a really hot summer. This snow bunny was not meant to endure 80+ degree days (don’t laugh). I know for some of the Southern folks that the 80′s feel amazing but anything over 75 or so is reaching my melting point. Thank goodness for things like ice cream, shaved ice and air conditioning. Without those, I’d probably die of heat stroke, or at least feel like I’m going to.
Fortunately, I’ve got a whole list of summer goodies that help get me through the hot days. One of those things are these these OREO Overload Edible Ice Cream Bowls.
Wilton sent me this really nifty 6 cavity non-stick ice cream cookie bowl baking pan. On one side you can drape cookie dough over the top and bake cookie bowls and on the other side you can fill the cavities with things like cake batter for mini cakes. It’s a double duty pan that I really love. Unfortunately, my first trial with the cookie bowls ended in a really bad baking fail. After reaching out to to Beth, the Senior Test Kitchen Manager for Wilton, I got some great tips for my next attempt at making cookie bowls.
- The recipes on the back of the pan are proportioned correctly and hold up well. – As suggested, stick with those specific recipes because they were designed for this pan. I made the mistake of adding crushed OREOS to my batter that made the dough more tender causing my fail.
- The 5 in. circle of dough may not extend all the way to the bottom of the pan when it is placed on top and pressed on, and that is okay. Don’t force it down or mold it all the way to the bottom of the pan. The dough will naturally spread down to meet the bottom of the pan during baking. – This was mistake #2 for me, I tried to press the dough all the way to the bottom. Don’t do that.
- The circle of dough should get placed on top of the cavity and very gently molded to the sides, pressing it down with as little pressure as possible to form it to the pan. If your dough is really warm (possibly because your butter was really soft, or it was manipulated too much when putting it on the pan because of warm hands, or the kitchen is very warm), the dough may spread more and tear. Again, I pressed the dough repeatedly to mold it to the cavity shape – another no-no.
Next time I attempt the cookie bowls, I’ll be sure to let you know how they go. Until then, I wanted to share a very easy way to make ice cream bowls that requires no dough making and no baking! These edible cookie bowls are made with cookies and are more like a pudding pie crust.
To give the cookie bowls some of that “OREO Overload”, I spread a little frosting along the edges of each bowl and dipped them in Wilton’s Cookies & Creme Crunch Sprinkles. To finish these off, simply fill each bowl with a heaping scoop of OREO ice cream and cool off! And Wilton’s Ice Cream Scoop is pretty nifty too. The shape makes it easy to get a nice and round scoop without the ice cream getting stuck to the scooper!
OREO Overload Edible Ice Cream Bowls Recipe
- 30 OREOS
- 7 tablespoons butter, melted
- Using a food processor, blend the OREOS into fine crumbs.
- Poor the melted butter over the crumbs and stir well until combined.
- Spray the 6 cavity Wilton Ice Cream Bowl baking pan with non-stick cooking spray.
- Add ⅓ cup of the cookie mixture to each cavity and press in an even layer inside the cavities.
- Freeze for at least one hour.
- Turn the pan upside down and gently tap it on a counter to release the cookie bowls.