It’s Cookie. Ice Cream. Chocolate Syrup all at one time …
This recipe is definitely one to keep on hand and a great one to let the little peeps join in to create their own. With summer fast approaching, having easy to make treats and fun desserts is a must.
I enjoy simple, straight forward recipes just as much as I do a challenging 56 ingredient recipe … OK, maybe I prefer the simple, straight forward recipe a heap load than that eternal ingredient list recipe 😉 Point is, I appreciate time saving, money saving, life saving tricks/hacks to get me through the week.
In this easy to make dessert, all you need is a handful of ingredients that you probably already have on hand tucked somewhere in the recesses of your fridge/freezer. For the cookie bowl, you can use any flavor cookie dough you like, for the ice cream … ANY flavor you prefer and for the fruit … ANY fruit you enjoy.
So if you haven’t already noticed, this is a conform to thine own taste recipe for a quick and easy dessert. Nice.
I think these are great for parties with a Sundae DIY Bar! Kids of all ages, present company included, will enjoy creating their own dessert.
Tip: Make a variety of Cookie “Bowls” ahead of time and keep in an airtight container until ready to serve, up to 3 days ahead. Slice up the fruit the night before and store in the fridge in an airtight container, you can toss the fruit with a little sugar to create your own fruity syrup. Grab a variety of syrups, crushed up candies and nuts and set up the Sundae DIY Bar in minutes.
- Cookie Dough, pre-made and in the tube is best and simple (your favorite flavor)
- Ice Cream, good quality any flavor ice cream ... your choice
- Syrups, your favorites ... I used my favorite - chocolate syrup.
- Fruit, your favorites ... I'm a strawberry person myself, fresh (preferred) or frozen
- Other optional goodies: nuts, other candies, caramel syrup, etc.
- Preheat the oven to 350°F. Grease a regular sized 6 count muffin tin.
- From the tube of Cookie Dough, slice off about a 1/2 inch thick piece of dough and knead into 2 1/2 inch disc about a 1/4 of an inch thick. Place each disc into muffin tin and press gently to form into little "bowls".
- Bake for 10 - 12 minutes or until golden brown.
- Remove from oven. The cookie "bowls" will look slightly puffed, so with the back of a spoon carefully tap/push the middle of each cookie to make sure it keeps a "bowl" shape and sinks a bit.
- Allow to cool for at least 5 minutes. Carefully remove from muffin tin and continue to cool to room temperature before adding ice cream.
- When ready, each Cookie "bowl" will hold one scoop of your favorite ice cream. Top off with your favorite syrups, fruits or whatever you can dream up.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.