Description
A delightful assortment of four distinct ice cream bowls that elevate a simple treat into a complete dessert experience.
Ingredients
Scale
- 2 cups vanilla bean ice cream (slightly softened)
- ½ cup edible chocolate chip cookie dough (store-bought or homemade)
- ¼ cup rainbow sprinkles (jimmies work best)
- 2 tablespoons strawberry jam
- 1 teaspoon water
- whipped cream (for topping)
- extra sprinkles (for garnish)
- 3 cups vanilla ice cream
- 12 Oreo cookies (or similar chocolate sandwich cookies)
- 2 tablespoons semi-sweet chocolate chips
- chocolate syrup (for drizzling)
- crushed Oreos (for garnish)
- 2 cups vanilla ice cream
- 1 cup cotton candy (pink and blue varieties)
- ½ cup cornflakes (or crispy rice cereal)
- 2 tablespoons melted butter
- 1 tablespoon sugar
- blue food coloring (optional, for a deeper hue)
- whipped cream (for topping)
- 2 cups peanut butter ice cream
- ½ cup chocolate wafer crumbs (or crushed Oreos)
- 2 tablespoons melted butter
- 3 Reese's Peanut Butter Cups (chopped)
- ¼ cup peanut butter
- 1 tablespoon honey (or maple syrup)
- pinch of sea salt
Instructions
- Scoop the vanilla ice cream into two serving bowls; break edible cookie dough into small chunks and scatter over the ice cream; combine strawberry jam and water in a microwave-safe bowl and microwave for 15 seconds until fluid; drizzle the warm glaze over the bowls; generously sprinkle rainbow sprinkles over the top; add a dollop of whipped cream and finish with extra sprinkles; serve immediately while ice cream is firm and dough is at room temperature.
- Place Oreo cookies in a resealable bag and crush them with a rolling pin to achieve a mix of coarse chunks and fine crumbs; scoop vanilla ice cream into two deep bowls creating a well in the center; fill wells with half the crushed cookies and place the remaining half on top; scatter semi-sweet chocolate chips over the cookies; drizzle chocolate syrup generously over the top and sprinkle with additional crushed Oreos; serve right away to enjoy the contrast between crisp cookies and smooth ice cream.
- Toss cornflakes with melted butter and sugar, spread on a parchment-lined tray, and bake at 350°F (175°C) for 5 minutes until golden; let cool completely; gently pull cotton candy apart into large fluffy clouds; scoop vanilla ice cream into two bowls; top with the cooled crunchy cereal mixture; place cotton candy clouds on top of the cereal; lightly mist with blue food coloring mixed with vodka if desired; garnish with whipped cream and serve immediately as cotton candy dissolves upon contact with moisture.
- Mix chocolate wafer crumbs with melted butter until resembling wet sand; press firmly into the bottom of two serving bowls to form a crust and chill for 10 minutes; scoop peanut butter ice cream over the chilled crust; combine peanut butter, honey, and a splash of warm water in a microwave-safe bowl and microwave for 10 seconds until smooth; drizzle the peanut butter sauce over the ice cream; scatter chopped Reese's Peanut Butter Cups over the top; sprinkle with a pinch of sea salt and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: dessert
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: To prevent the ice cream from melting too quickly, chill your serving bowls in the freezer for 10 minutes before scooping. Have all toppings ready before you start building the bowl and work quickly to maintain the fluffy texture.