Pie Crust Ice Cream Bowls
Make your own edible ice cream bowls using pie crust!
Servings 8 -10 bowls
- 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.
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!