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Pie Crust Ice Cream Bowls

Make your own edible ice cream bowls using pie crust!
Servings 8 -10 bowls
Author Dorothy Kern

Ingredients

  • 1 9 ” pie crust cold (from a pack of two; I use Pillsbury) or you can make it from scratch
  • Ice Cream
  • Sprinkles ice cream toppings, whipped cream, etc.

Instructions

  • Preheat oven to 375°F. Unroll your pie crust and cut 3 1/2” circles with a round cookie cutter. (If you’re using a scratch crust, make sure it’s chilled after rolling like I talk about in this post.)
  • Spray the bottom of a cupcake pan with cooking spray. Wrap each crust circle around the inverted cupcake pan cavities. Prick the tops of each with the tines of a fork to reduce bubbling.
  • With re-rolling your crust, you’ll get 8-10 pie crust bowls. Double the recipe using two pie crusts as needed.
  • Bake for about 11 minutes, until the crusts are a light golden color. Cool completely, then gently remove from the muffin pan. (Be careful - they’re fragile!)
  • Fill with scoops of ice cream and toppings like chocolate sauce and sprinkles. Use your favorites!