These crunchy Homemade Ice Cream Cups are made with 5 simple ingredients and shaped into buttery edible dessert bowls. Perfect for ice cream, frozen yogurt, whipped cream, fruit, or sundaes.
Homemade Ice Cream Cups
These Homemade Ice Cream Cups are crunchy, buttery, sweet, and so much fun to make. They taste like thin crisp cookies and can be shaped into edible bowls, cones, or little dessert cups.
No special machine is needed. You make a simple batter, spread it thin, bake it until golden, and quickly shape it while warm. Once cooled, the cups become crisp and ready to hold ice cream, frozen yogurt, fruit, whipped cream, mousse, or anything your dessert-loving heart desires.
They are perfect for summer desserts, birthday parties, sundae bars, entertaining, or whenever store-bought cones are giving boring energy.
Why You’ll Love These Edible Dessert Cups
- Only 5 ingredients: simple pantry ingredients make the batter.
- No special machine: no waffle cone maker required.
- Crunchy and buttery: they taste like crisp cookies.
- Easy to shape: make cups, cones, bowls, or cigar-style cookies.
- Perfect for parties: use them for ice cream, sundaes, fruit, or mousse.
How To Make Homemade Ice Cream Cups
Start with a simple batter made from flour, confectioners’ sugar, melted butter, egg whites, and vanilla. The batter will look thin, almost like a pancake or crepe batter.
Spoon a small amount of batter onto a parchment-lined baking sheet.
Use the back of a spoon to spread the batter thinly into a circle. The thinner you spread it, the crispier the ice cream cups will be.
Shape Them While Warm
Bake the circles until the edges start to brown. As soon as they come out of the oven, work quickly. While still warm, the cookies are flexible and can be shaped into cups or cones.
Once they cool, they become crunchy and hold their shape. This is the only slightly dramatic part of the recipe, but in a fun baking-show kind of way.
To shape the cups, I used small bowls nestled together. You can also press the warm cookie over the bottom of a glass or small bowl using a clean kitchen towel to protect your hands.
Can I Make Cones Instead?
Yes. This same batter can be shaped into cones, cups, bowls, or rolled cigar cookies. To make cones, roll the warm cookie into a cone shape while it is still flexible, leaving a wide opening at the top.
You can also roll them into thin cookie sticks and dip the ends in chocolate for an easy ice cream topping.
Tips For The Best Ice Cream Cups
- Spread the batter thin: thin circles bake crispier.
- Work quickly: shape them immediately after baking.
- Use a towel: the cookies are hot when shaping.
- Bake in small batches: this gives you time to shape each one.
- Cool completely: they crisp up as they cool.
Filling Ideas
Fill these homemade cups with ice cream, frozen yogurt, whipped cream, berries, pudding, mousse, sorbet, or banana splits. They also make a cute base for mini sundaes or dessert bars.
How To Store Homemade Ice Cream Cups
Store completely cooled cups in an airtight container at room temperature. They are best enjoyed the same day or within 1 to 2 days for maximum crunch.
Avoid refrigerating them, since moisture can soften the cups.
Homemade Ice Cream Cups Recipe
I hope you try these Homemade Ice Cream Cups at home. They are crunchy, buttery, fun to shape, and make any scoop of ice cream feel extra special.
Homemade Ice Cream Cups
Ingredients
- 1/2 cup all purpose flour
- 1/2 cup confectioners sugar
- 2 egg whites
- 1 teaspoon pure vanilla extract
- 5 tablespoons butter melted and cooled
Instructions
- Preheat oven to 350 Fahrenheit
- Line 2-3 cookie pans with a silpad or parchment paper
- In a bowl, mix all the ingredients together using a whisk. The batter should be thick but pourable. If batter is very thick, add 1 tablespoon of milk
- Pour 1 tablespoon of batter on the cookie pan. With a spoon or your fingers, spread it in a circular motion until batter is very thin. Repeat with the rest of the batter
- Bake for 4-6 minutes or until the edges start to brown
- Quickly, remove from the oven and place inside a bowl, add a bowl on top to help the cookie retain its shape
- Cool and enjoy!
Notes
- Spread batter very thin for the crunchiest texture.
- Bake only until edges are golden brown. Overbaking can make them bitter.
- Work quickly while warm, as cups harden fast once cooled.
- Use bowls, ramekins, glasses, or muffin tins to shape cups.
- If batter thickens, stir in 1 tablespoon milk to loosen.
- Great for ice cream, frozen yogurt, whipped cream, berries, mousse, or pudding.
- Store cooled cups in an airtight container at room temperature for up to 2 days.
- Do not refrigerate, as moisture softens the cups.
- This batter can also be rolled into cones or cigar cookies.
Nutrition
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Yeah!! I have made it. It is so yummy.
Thank you Renaldo