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These ice cream bowls are perfect for any holiday or if you want to take you Sunday Sundaes to a new level. The red velvet is a perfect color for Valentine’s Day but could just as easily work for July 4th with festive berries piled on top.
3 egg whites
1/4 tsp. vanilla
pinch of salt
1/2 cup all purpose flour
1/2 cup sugar
1 tsp. cocoa
red food color
sprinkles (if desired)
Preheat oven to 400 degrees. Combine all dry ingredients (flour, sugar, cocoa, and salt). Whisk egg whites in bowl until foamy. Add dry ingredients, whisk to combine. Add vanilla and red food color. Batter will be very thin and runny.
Pour onto silicone mat in desired sizes, use the back of a spoon to smooth into thin circles. For full size dessert bowl, circles should be 4″ across. To make mini bite sized bowls, circles should be 1- 1 1/2″ across. Only bake 3-4 bowls at a time, as they need to be removed and shaped immediately. (For a more festive bowl, add sprinkles to the top of the batter before baking.)
For large bowls, bake 7 minutes. For mini bowls, bake for 4-5 minutes at 400°. Edges will be crisp, the center will still be slightly soft. Immediately remove and place circles over an inverted muffin tin or small bowl. For mini bowls, place over inverted mini cupcake pan.
Bowls will cool and harden very quickly. Remove and repeat until all batter is used. Bowls can be used as is or they can be dipped in chocolate or white chocolate. We rolled the edges of our bowls in chocolate and put them in the freezer for a few minutes until the chocolate set.
Fill bowls with your favorite ice cream. We used Yarnell’s Homemade Vanilla, then topped it with grated Seattle’s Chocolate Pink Bubbly Bar. (I love the raspberry flavor with the chocolate in the bowls, plus the popping of the bubbly bar is super fun!)
Store bowls up to 5 days in airtight container. When you’re ready to serve, fill with ice cream and toppings and place on a plate. Break off pieces of the bowl and enjoy!