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!
- 1 1/4 cups + 2 tbsp plain flour
- 1/2 cup margarine
- 3/4 cup caster sugar
- 1/2 tsp egg replacer
- 1 1/2 tbsp water
- 1 tsp vanilla paste
- 1/4 tsp almond extract
- 1 pint ice cream (we used Alpro)
- Vegan whipped topping (Schlagfix is the best if you can find it!)
- Sauce of your choice (I used melted Plamil chocolate spread)
- any other toppings of your choice
- Mix all cookie ingredients together - first with a spoon, then knead with your hands until you get a smooth dough.
- Roll out the cookie dough and cut out large circles - an IKEA kids' bowl is the perfect size cutter ;)
- Spray your tin with oil, drape a circle over each mound and smoothe the dough against the mould.
- Bake at 180ºC for 11 minutes.
- Let the bowl cool, and then gently remove them from the moulds.
- Fill each bowl with ice cream, your toppings, and cream. Go wild with the sprinkles, otherwise it doesn't count as a real Sundae!
- 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?)