Choc Chip Cookie Ice Cream Bowls

Ingredients

Ingredients

For the recipe  Choc Chip Cookie Ice Cream Bowls

Ingredients:

6 Dr. Oetker Muffin Cases
100 g Unsalted butter
75 g Caster Sugar (3 oz)
1 Egg Yolk
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
125 g Plain Flour (4 1/2 oz)
1 Dr. Oetker Baking Powder Sachet (x1 sachet, 5g or 1 tsp)
about 200 g Vanilla Ice Cream (or 6 servings of your favourite Ice Cream choice)
Dr. Oetker Milk Chocolate Chips (x1 pack/100g)
1 g Dr. Oetker Bright and Bold 4-Cell

preparation

Preparation

1

Line a large baking tray with baking parchment. Turn 6 x 150ml (1/4pt) pudding basins upside down on a baking tray and place a Muffin Case over each. In a bowl, beat together the butter and sugar until creamy and well blended. Beat in the egg yolk and Vanilla Extract.

2

Sift the flour and Baking Powder on top and add half the Chocolate Chips. Mix together to form a slightly firm dough.

3

Cut off a 250g (9oz) piece of dough and set aside. Divide the remaining dough into 12 pieces and form into balls. Place on the baking tray, spaced a little apart, press down a little and chill until required.

4

Divide the reserved dough into 6 pieces and flatten each piece into a round approx. 8cm (3 ¼ inch diameter). Fit evenly over the tops of the Muffin Cases so that the dough just hangs over the edges. Chill for 30 minutes.

5

Preheat the oven to 190˚C (170˚C fan assisted oven, 375˚F, gas mark 5). Bake the mini cookies for 10-12 minutes until lightly golden. Transfer to a wire rack to cool. Bake the cookie bowls for 12-14 minutes until firm and lightly golden. Leave to cool on the tins for 10 minutes, then gently remove the biscuit cases with the muffin cases. Cool on a wire rack then carefully peel away the Muffin Cases.

6

Place the remaining Chocolate Chips in a small heatproof bowl and sit over a saucepan of barely simmering water and leave to melt. Remove from the water. Place a board under the wire rack of cookies. Using a teaspoon, drizzle the melted chocolate over the cookies, and leave to set. Due to the nature of the chocolate chip cookie dough there may be a few holes in the finished bowls. If preferred, use the melted Milk Chocolate to patch up any holes.

7

Just before serving, place small scoops of ice cream in each cookie bowl, drizzle with Melted Chocolate and sprinkle with Bright and Bold 4-cell mix. Your edible cookie bowls are now ready to serve along with the mini cookies. Enjoy!

1 serving = 132g

Nutritional Information for the recipe Choc Chip Cookie Ice Cream Bowls

Per Serving Per 100 g / ml
Energy 1742 kJ
416 kcal
1658 kJ
396 kcal
Fat 22.18 g 21.13 g
Carbohydrate 49.01 g 46.68 g
Protein 4.44 g 4.23 g
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