Recipe | Sugar Cookie Bowl Sundae

Hi! I’ve been away from the blog for a while. We’ve had an insane few months, but rest assured that it’s been mad in a good way, not in a bad way. A head-over-heels house move, essays, Jake starting a new job… there have been so many changes and it’s taken a while to adjust, but I’m hoping to slowly build up to more regular posting. Bear with me for a while – until I figure out the direction I’m going into and the time I have available for content creation, posts might be a bit sparse and disjointed. But we’ll get there, I promise!

A few days ago, I was in Hobbycraft with Isla to pick up some crayons and paper for her. As always, I couldn’t resist a little nosey through the baking aisles, they always stock so many amazing seasonal products and we all know I love a good cake! This time, I found the Wilton Ice Cream Cookie Bowl Tin on sale – obviously I couldn’t say no.

I immediately had to test it last night, which was perfect timing, as I had a long run scheduled for today and was happy to have a treat to look forward to! The cookie bowls came out perfectly, despite being veganised, and I enjoyed mine so much that I just had to share the modified recipe with you!

Vegan Cookie Bowl Sundae

Serves 6

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Cook Time
11 min

Total Time
1 hr

Cook Time
11 min

Total Time
1 hr

For the bowls
  1. 1 1/4 cups + 2 tbsp plain flour
  2. 1/2 cup margarine
  3. 3/4 cup caster sugar
  4. 1/2 tsp egg replacer
  5. 1 1/2 tbsp water
  6. 1 tsp vanilla paste
  7. 1/4 tsp almond extract
For the sundae
  1. 1 pint ice cream (we used Alpro)
  2. Vegan whipped topping (Schlagfix is the best if you can find it!)
  3. Sauce of your choice (I used melted Plamil chocolate spread)
  4. Sprinkles
  5. any other toppings of your choice
  1. Mix all cookie ingredients together – first with a spoon, then knead with your hands until you get a smooth dough.
  2. Roll out the cookie dough and cut out large circles – an IKEA kids’ bowl is the perfect size cutter 😉
  3. Spray your tin with oil, drape a circle over each mound and smoothe the dough against the mould.
  4. Bake at 180ºC for 11 minutes.
  5. Let the bowl cool, and then gently remove them from the moulds.
  6. Fill each bowl with ice cream, your toppings, and cream. Go wild with the sprinkles, otherwise it doesn’t count as a real Sundae!
  1. I stayed true to the recipe Wilton provided, making only minor modifications to veganise it and add extra vanilla (any excuse…). It works really well, but there’s a lot of experimenting to do (less sugar, wholemeal flour – dare I say a healthy version may be possible?)
Adapted from Wilton
Adapted from Wilton
Moving Scouse http://movingscouse.co.uk/

 I was really surprised how easy it was to make the cookie bowls and I can’t wait to do it again. Healthy(-ish) bowls, chocolate chip bowls, snickerdoodle bowls… the possibilities are endless! Have you tried making cookie bowls? What did you think?