Homemade Ice Cream Cups

This crunchy Homemade Ice Cream Cups recipe has only 5 ingredients and is easy to make. Enjoy delicious buttery cups at home, better than store bought

Course Dessert

Cuisine French

Keyword bananas foster cookie cups, cookie cups, homemade ice cream cups, ice cream cone cups, tuile cups, wafer cups

Prep Time 5

Cook Time 5

Total Time 10

Servings cups

Calories 125kcal

Author Tiffany Bendayan

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

US Customary - Metric

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