Almond Cookie Ice Cream Bowl

By Tasty · 30 min

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C). Line 3 baking sheets (or as many as you have) with silicone mats or parchment paper.
2. Melt the butter, brown sugar and corn syrup together in a medium pan over medium heat, stirring until fully combined. Turn off the heat, then stir in the flour, almonds and vanilla until incorporated.
3. Let the batter cool for 1 minute. Drop tablespoons of batter onto the prepared sheets, 3–4 per sheet, leaving plenty of space between them.
4. Bake for 7–10 minutes, until the cookies have tripled in size and have almost stopped bubbling.
5. Let cool for 30–60 seconds, until you can touch them but they are still pliable. Drape each cookie over a cup of an inverted muffin tin and shape it around the cup with your hands.
6. Let cool for 1–2 minutes, until firm. Remove the cups from the muffin tin.
7. If not serving right away, store the cups in an airtight container at room temperature for up to 1 week.
8. Fill each cup with a scoop of ice cream and drizzle with chocolate sauce.

Summarized from Tasty's video. Watch it for the details.

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