Grilled Apricot Ice Cream in Homemade Waffle Bowls
Today is the 4th of July! Happy Birthday America! I hope everyone is celebrating today with The 3 F’s – friends, family, and food. We will be!
I’ve got some scrumptious Apricot Ice Cream and Homemade Waffle Bowls just waiting for a meet up!
Aren’t these just beautiful?
Pizzelle Cookies are easy to make and so delicious. I love them during the holidays.
I tried a few different ways to shape the bowls. The first thing I tried was shaping them over a lemon. This proved difficult because the cookie is very hot and most of them looked like a Tri-pointed hat. The more “frilly” looking bowls were made this way. I thought they were pretty, unique, and very feminine.
Then I got a dessert bowl. This is just a small one cup bowl that I pushed the hot cookie into and let it harden. This provided a more distinct bowl shape and didn’t burn my fingers.
I loved how they turned out.
They were so pretty with the flower design in the middle.
Playing off the brown sugar and honey in the ice cream, I decided to make some brown sugar almond crunchies and honey to it. I liked snacking on the extra crunchies just bu themselves. I’m sure they would be yummy on a spinach salad with Mandarin oranges. So not healthy, but so good!
I hope that you are having a great summer! Enjoy!
Homemade Waffle Bowls filled with tart apricot and creme fraiche ice cream and sweetened with brown sugar almonds and honey. The perfect adult indulgence.
- 2 cups Flour
- 1 cup Sugar
- 3/4 cup melted butter, allow time to cool
- 1 Tbls vanilla extract
- 4 eggs
- powdered sugar for dusting (If you're just making the cookies)
- 1/4 - 1/2 cup brown sugar
- 1/2 - 3/4 cup almond slivers
- Preheat your Pizzelle Makeriron as directed.
- Combine all ingredients until batter is smooth
- Drop a heaping tablespoon of batter onto the rear half iron and close.
- Cook for about 30 seconds and then carefully remove and cool on a wire rack.
- Lay flat on a cooling rack for cookies. Once cooled, dust the cookies with some powered sugar.
- For bowls, press down into a small dessert bowl to cool and harden. Remove when ready.
- Keep in a sealed container until ready to use.
- Place half your brown sugar into a small fry pan, over medium low heat and melt it. Continually stir it with a spatula. As soon as it's melted, add in the almond slivers. You want enough almonds to get coated in the brown sugar. Remove from heat. Add a bit more brown sugar to coat the almonds and provide a granular texture. Transfer to a cookie sheet to completely cool.
- Break up into small chunks and sprinkle over your ice cream.
- Top the ice cream with a bit of honey for a little extra sweetener.
- Enjoy your summer.
Pizzelle Cookie Recipe from Betty Crocker's Cookie Book: More Than 250 of America's Best-Loved Cookies
The recipe for Grilled Apricot is HERE.
The recipe for Grilled Apricot Ice Cream is HERE