Edible Ice Cream Bowls with Strawberry Sauce

These edible ice cream bowls with strawberry sauce are a simple yet elegant dessert recipe for summer entertaining. You can fill them with all kinds of things and they are always sure to impress!

When strawberries are in season this is one of my favorite desserts to make. It’s such a simple recipe that uses very minimal ingredients, but delivers such impressive results! For another easy summer, dessert idea try Strawberry Cobbler Recipe or my No-Bake Cheesecake Recipe with Summer Berries

Edible Ice Cream Bowls with Strawberry Sauce served on a plate

How do you make edible ice cream bowls?

  • Edible ice cream bowls are pretty easy to make and you can fill them with ice cream, fresh fruit or both!
  • They are most often made with chocolate or ice cream cone batter, but I think they are even better when made with shredded coconut.
  • They are more delicate and sophisticated with the coconut and just a bit more unexpected too! (But they couldn’t be easier to make!)

Wider shot of Ice Cream Baskets cooling on a rack

How-To Make the Ice Cream Cups

  • You’ll use sweetened shredded coconut and mix with egg whites, almond extract, and flour.
  • The sweetened coconut makes this dessert even easier since you do not need to add sugar to the batter. It’s already sweet enough.
  • Press this mixture into a jumbo muffin tin.  I think the portions work better that way, especially if you want to serve ice cream inside them.
  • The regular-sized muffin tins are a bit too small to hold a full scoop of ice cream along with the strawberry sauce or you could also use my Homemade Hot Fudge Sauce too. 

Placing a scoop of Ivanilla ice cream into a coconut ice cream basket

Make Ahead Tips

  • The nice thing about this dessert is that both the ice cream bowls and the sauce can be made ahead of time and then all you have to do is the scoop in the ice cream and serve!
  • Keep the baskets either in their tin until ready to serve, or on a cooling rack, with a sheet of foil placed over them. 

Freshly Baked Ice Cream Bowls in a Jumbo Muffin TIn with a red Oven Mitt holding them

The Strawberry Sauce Can Be Made Ahead Too

  • For the strawberry sauce, once it’s made. Allow it to cool down and then transfer it to a glass container and keep refrigerated.
  • You can either serve the sauce chilled or slightly warm.
  • I go the warm route, I think there’s something nice about the sauce melting the ice cream a bit! 

adding strawberry sauce to a glass container with a ladel

I hope you and your friends and family enjoy this recipe! It makes for a wonderful finish after serving some Sticky Ribs or my Seared Salmon with Beurre Blanc Sauce. Happy Summer! 

 

Strawberry Coconut Ice Cream Baskets served on a plate

Edible Ice Cream Bowl with Strawberry Sauce

Yield: 6
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes

This edible Ice Cream Bowl with Strawberry Sauce is a fantastic dessert idea for spring entertaining. Great for Easter or Mother's Day!

Ingredients

For Coconut Baskets:

  • 3 egg whites pinch of salt
  • 14 oz (396 g) sweetened coconut
  • ½ (2.5 ml) tsp almond extract
  • 1 tbsp (7.5 g) All Purpose flour
  • 6 scoops Vanilla Ice Cream

For Strawberry Sauce:

  • 16 oz (452 g) strawberries
  • zest of 1 lemon
  • ¼ cup (60 ml) fresh lemon juice
  • ¼ (60 ml) cup water
  • 1 tbsp (12.5 g) sugar

Instructions

  1. For the Ice Cream Bowl: Add egg whites and salt to an electric mixer, beat until fluffy, and soft peaks form.
  2. Fold in coconut and flour. Press dough into a non-stick muffin tin, on the bottom and up the sides in a thin ¼" layer.
  3. Bake at 350 for 20 mins until sides and tops turn golden brown. Bottoms will remain white. Allow to cool.
  4. For the Strawberry Sauce:
  5. Combine all ingredients in a large saucepan. Heat on medium high heat until it boils, lower to a simmer.
  6. Continue to cook until strawberries break down and become a sauce.
  7. Allow to cool, and keep refrigerated until ready to serve. To serve place 1 bowl on a plate, fill with a scoop of ice cream and top with strawberry sauce.

Notes

Keep the coconut baskets at room temperature loosely covered with foil until ready to serve

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 1131Total Fat: 63gSaturated Fat: 57gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 29mgSodium: 669mgCarbohydrates: 136gFiber: 21gSugar: 87gProtein: 13g
Brownie cake scooped into a mug with ice cream

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12 Comments

  1. The sauce is wonderful, I have also used fresh raspberries. The coconut baskets taste wonderful, but I couldn’t get them out of the non stick jumbo muffin pans. Just crumbled it and used as a base in pretty ice cream bowls.

    1. Oh no! Did you use the baking spray? Sounds like maybe next time I bit more flour would help? Glad the sauce was a hit though! 🙂

  2. These coconut baskets look delish! I could easily make them gluten free by just using 1 Tbsp of gluten free flour. And then adding fudge sauce and almonds on top….yummy.

    1. Oh yes that sounds fantastic! It would be like a big “Almond Joy Candy Bar” Ha! Hope you enjoy!

  3. Hi Beth. I just discovered your recipe for Coconut Icecream Baskets and they look lovely (and yummy). I live in the UK and unless I missed it at the shops I’ve never seen sweetened dry coconut. I would be grateful if you could give me an indication of how much sugar I should add together with unsweetened desiccated coconut to achieve the same results. Many thanks, Eri