Chocolate Cookie Ice Cream Bowls
If 31 cents per serving falls in your budget, Chocolate Cookie Ice Cream Bowls might be an amazing vegetarian recipe to try. This recipe serves 6. One portion of this dish contains approximately 4g of protein, 17g of fat, and a total of 295 calories. Summer will be even more special with this recipe. Head to the store and pick up salt, butter, egg, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Preheat the oven to 350F.
Cream the butter and sugar on medium-high speed until light and fluffy.
Mix in the cocoa powder at low speed until well blended.
Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated.
Divide dough into 6 balls. Turn standard 12 yield muffin pan upside down and spray six of the bottoms with Pam or grease with butter/oil.
Place ball at center of muffin pan mold bottom and then press down to flatten dough. Smooth dough and spread across almost the entire muffin mold bottom, forming a bowl shape. Make sure your dough does not get too thinly spread at any one spot. Repeat with remaining dough balls.
Bake for approximately 8-10 minutes until cookie dough looks cooked and no longer wet.
Let cookie bowls cool and set on upside muffin pan. To remove gently apply a little pressure at the bowl edges and twist slightly at the bowl bottom and they should pop off in one piece.