Homemade vanilla ice cream in cookie baskets: This homemade vanilla ice cream is creamy and really melts away on the tongue. The cookie bowl is crisp and sweet. A party for the kids!
When weather is hot, everybody's in for ice cream. And this creamy homemade vanilla ice which is served in a cookie basket (which you can bake yourself) is one of the best finger food desserts I know.
- Make sure the sand dough cools in the refrigerator for at least 2 hours, before you bake. That way you make sure that the dough won't drip and the shape of the bowl is maintained.
- Use the cupcake form on bottom-up. When you fold the dough around it, a beautiful tray is created.
- The simplest way to make ice cream is by using an ice machine. If you don't have one, do not worry! Whip the cream stiff and mix all ingredients through, pour the mixture over to a freezer box and freeze. Make sure that you make the ice cream at least one day before use.
- I have used red berries because they are so delicious in season. But you can also decorate with strawberries, raspberries, caramelized apple,s and nuts. So this dessert will become a party in any season.
- The vanilla ice cream can be stored up to 2 months in an airtight container in the freezer. But when ice crystals arise at the top of the ice cream (because you took your box out of the freezer to scoop out some ice), throw the remaining away.
- The cookie baskets can be stored up to 3 days in an airtight container at room temperature. You can also store them up to 1 month in an airtight container in the freezer.

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📖 Recipe
RECIPE CARD
Ingredients
Vanilla ice cream
- 250 ml mascarpone
- 70 grams sugar
- 1 teaspoon vanilla-extract
Chocolate chip cookie baskets
- 1 teaspoon vanilla-extract
- 360 grams flour
- 120 grams dark brown sugar
- 70 grams sugar
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 175 grams butter, melted, cooled for at least 20 minutes
- 2 eggs, size L
- 100 grams chocolate chips
Serving
- homemade vanilla ice cream
- homemade chocolate chip cookie baskets
- garnish like berries, or other fruit
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can slect which type of amount you would like to see.
Instructions
Vanilla ice cream
- Beat the cream with the sugar and vanilla extract until it's got the thickness of yogurt.
- Pour in a freezer container and cover it with a lid.
- Put the box in the freezer and stir the ice cream every 30 minutes with a fork. Repeat 3 times.
- Freeze for a minimum of 3 hours.
Chocolate chip cookie baskets
- Take a cupcake tin and put it upside-down in front of you.
- Brush the outside with some oil.
- In a bowl mix the flour, both sugars, baking powder, and salt.
- Put the melted butter in a bowl and add the eggs and vanilla extract.
- Add the melted butter mixture to the solid ingredients and use a mixer on medium speed with dough hooks for 2 minutes to knead the dough.
- Add the chocolate chips and mix them with a spatula through the batter.
- Flatten the batter with a rolling pin until it's ½ inch (1 cm) thick.
- Cut out 10 rounds of 4 inches (10 cm).
- Put each round on the cupcake tin and press it well.
- Put the tin into the refrigerator for at least 2 hours.
- Preheat the oven to 355 degrees Fahrenheit (180 degrees Celsius).
- Bake the baskets for 14 minutes until they're brown.
- Let them cool down for 5 minutes and take them off the cupcake form and put them on a rack.
- Let them cool down to room temperature.
Serving
- Put a basket in front of you.
- Fill with a scoop of ice cream.
- Garnish with fresh fruit and serve!
Notes
- Zorg dat het zanddeeg, voor je het afbakt, tenminste 2 uur is gekoeld in de koelkast. Zo zorg je ervoor dat het niet uitloopt en de bakjes vorm behouden blijft.
- Gebruik de cupcakevorm op zijn kop. Wanneer je het deeg hieromheen vouwt, ontstaat een mooi bakje.
- Het eenvoudigst om ijs te maken is met behulp van een ijsmachine. Heb je die niet, geen nood! Klop de slagroom dan lobbig (yoghurtdikte) en meng alles, Schenk het over naar een diepvriesbak en vries in. Zorg ervoor, om goed ijs te krijgen, dat je dit minimaal 1 dag voor gebruik doet.
- Ik heb rode besjes gebruikt omdat ze nu zo heerlijk in het seizoen zijn. Maar je kunt ook versieren met aardbeien, frambozen, gekarameliseerde appel en noten. Zo is dit toetje in elk seizoen een feestje.
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