These edible ice cream bowls with strawberry sauce is a simple yet elegant dessert idea 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!
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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 coconut.
They are lighter and more delicate which gives them a more elegant touch for a dinner party.
You’ll use sweetened shredded coconut and mix with egg whites, almond extract and flour.
Press this mixture into a jumbo muffin tin. (This link goes to Amazon where I am an affiliate partner) I think the portions work better that way, especially if you want to serve ice cream inside them.
Then bake them and leave at room temperature until ready to serve. 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 scoop in the ice cream and serve!
MORE GREAT SPRING DESSERTS!
- Lavender Creme Brûlée
- Pistachio Olive Oil Cakes
- Banana Coconut Cupcakes
- Ultimate Carrot Cake
- Blueberry Crumb Cake
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Edible Ice Cream Bowl with Strawberry Sauce
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
For the Ice Cream Bowl:
Add egg whites and salt to an electric mixer, beat until fluffy, and soft peaks form.
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.
Bake at 350 for 20 mins until sides and tops turn golden brown. Bottoms will remain white. Allow to cool.
For the Strawberry Sauce:
Combine all ingredients in a large saucepan. Heat on medium high heat until it boils, lower to a simmer.
Continue to cook until strawberries break down and become a sauce.
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
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 1131Total Fat: 63gSaturated Fat: 57gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 29mgSodium: 669mgCarbohydrates: 136gFiber: 21gSugar: 87gProtein: 13g
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
Ah OK this is the brand we get in the US it’s usually in the baking aisle: https://www.amazon.com/Bakers-Angel-Flake-Sweetened-Coconut/dp/B00411WZGG if you can’t find that, I would just add 2 tbsp of sugar (25 g) in with the mixture. Hope you enjoy!
Can I use other fruits?
Yes of course really any fruit you like would be great 🙂