I scream, you scream, we all scream for ice cream! Did you know National Ice Cream Day is the 21st of this month? Not that we need an excuse to eat ice cream- but hey! I'll take any reason for eating more ice cream!

While I think ice cream can definitely stand on its own, sometimes it's fun to do something a little extra- like serving your ice cream in an edible bowl. And there are so many delicious ways you can make this happen!

*Chocolate bowl. If you're feeling fancy, blow up some small balloons (and clean them!) and dip half the balloon in melted chocolate. Let them set in the refrigerator, and then pop the balloons! You'll be left with some very fancy and yet tasty serving bowls- perfect for ice cream! (Though you'll probably want to serve these on a plate to catch the tasty melty mess that will inevitably happen). You can get really creative with these as well by dipping the chocolate before setting it in the fridge! Try dipping it in sprinkles, chopped candy canes, chopped Oreos, chopped M&M's- you could have a lot of fun with this!

*Cookie Bowl. If you have a taco bowl pan, or even a muffin tin, make cookie bowls! Turn your pan upside down and wrap each muffin cup in cookie dough. Bake until done, and let them cool. You'd be the coolest person on the block if you served ice cream in a cookie bowl! Try a variety of cookies for fun- chocolate chip, sugar, even peanut butter!

*Brownie Bowls. Same idea as the cookie, but with brownies! However, this time you'll want to pour the batter in the muffin tins. Bake them and then when you take them out of the oven, immediately squish down the center using a spice container or shot glass. So cute, and the perfect pairing for ice cream!

*Rice Krispies treat bowls. You knew this was going to be on the list, right? These treats are so amazing for all kinds of things- and an edible ice cream bowl is definitely on the list! Shape them however big you want and have fun!

*Apple halves. Cut off the top part of an apple and scoop out enough apple from the center to create a bowl! I bet this is divine with cinnamon ice cream! But caramel and vanilla would be tasty as well!

*Mini pie crusts. Because they are definitely meant for more than just pie! You could buy mini ones from the store or make your own if you have a mini pie plate tin! Try experimenting with different cookies as the base of your crust- graham crackers, Oreos, Nutter Butters, Lorna Doones, ginger snaps- these would be delicious to try, and so fun to make!

*How about a churro bowl? Churros are amazing- and topped with ice cream, they could only be better!

Churro Ice Cream Cups

These Churro Ice Cream Cups combine the best of two worlds! I drizzled mine with Mexican caramel but any topping will work!

Prep time:
Cook time:
Yield:

Serving size: 6
Calories per serving: 295

Ingredients:
1/2 cup butter
1 cup water
pinch of salt
1 cup flour
3 eggs, beaten
oil for frying
1/2 cup sugar
1/4 cup cinnamon optional
ice cream
caramel


Directions:

Combine butter, water, and salt over high heat in large pan until butter is completely melted.

Gradually stir in flour.

Reduce heat to low and continue stirring until batter forms a ball.

Remove from heat and gradually stir in beaten eggs.

Transfer to large pastry bag with star tip.

Pipe cup shapes onto the back of cupcake tin and freeze.

When solid, remove from freezer and allow to sit until cups are easily removed.

Heat oil in a large pan with high walls (I used a wok) until about 350°. Carefully insert frozen churro cups.

Remove when golden brown on both sides and transfer to a paper towel covered plate to absorb the oil.

Pour sugar (and optional cinnamon) onto a small bowl and dip slightly cooled churros to cover.

Source: triedandtrueblog.com

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

*Coconut baskets. Toasted coconut is one of my favorite flavors- and this would pair so well with so many ice cream flavors! Plus it's a creative and unique twist, which I love!

Coconut Ice Cream Bowl

Prep time:
Cook time:
Yield:

Serving size: 6
Calories per serving: 324

Ingredients:
3 egg whites
pinch of salt
14 ounces sweetened shredded coconut
1/2 teaspoon almond extract
1 teaspoon all-purpose flour


Directions:

Add egg whites and salt to an electric mixer, beat until fluffy, and soft peaks form.

Fold in coconut and flour. Press dough into a non-stick muffin tin, on the bottom and up the sides in a thin ¼” layer.

Bake at 350 for 20 mins until sides and tops turn golden brown. Bottoms will remain white. Allow to cool.

Source: entertainingwithbeth.com

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

I hope you find one of these a tasty fun way to celebrate National Ice Cream Day!