Ice Bowls Recipes

Steps:

• You will also need: 2 nesting bowls, I use the largest I can.
• Place 1/4 cup crushed ice in the bottom of larger bowl.
• Place fruit slice over ice and put another 1/4 cup of ice over that.
• Place nesting bowl inside larger bowl and move to adjust it to the center as closely as you can.
• Put a small bag of frozen peas in smaller bowl.
• Tape the two bowls together in 3 places across the top.
• Add water to level slightly above bottom of inner bowl and freeze.
• Take out of freezer and add more decorations.
• Gently push thin fruit and/or flowers between the bowls.
• Sprinkle crushed ice between bowls to keep in place.
• Add more water and freeze again.
• Keep repeating Steps 8, 9, & 10 until you reach the top.
• After the bowl is frozen solid, remove from freezer and separate ice bowl from two bowls.
• Remove peas and tape and add warm water to smaller bowl, swirling around until bowl is lose enough to lift out.
• Remove smaller bowl and refreeze.
• When frozen solid again, remove bottom bowl in a similar fashion.
• When ice bowl is free, place back in freezer on top of plastic cling wrap, and cover lightly to protect.
• Let bowl freeze overnight or at least an hour before using.
• Place ice cream scoops for people to serve themselves, but keep in freezer until last minute to serve.
• Place bowl on "skid free" mat in a tray with a lip.
• Let guests serve themselves.

Steps:

• Place ice cubes over the bottom of a 2 1/2 or 3 quart bowl.
• Center a 1 1/2 or 1 quart bowl on top of the ice cubes.
• Weigh down the smaller bowl with more ice cubes or a can of frozen juice.
• Place freezer tape across both bowls to hold them in place.
• Using a wooden skewer, tuck herbs, flowers, or citrus (or a mix) between ice cubes.
• Pour cold water between bowls until the water is about 2in. from the bottom and freeze. Add another inch of water and freeze again, and repeat until water is about 1/2in. below the rim.
• Remove tape from sides of bowls, and ice cubes or juice from smaller bowl. Fill smaller bowl with warm, not hot water and let stand for 1-2 minutes.
• Carefully lift smaller bowl out of the larger bowl. Then dip the larger bowl into warm water and remove from the ice bowl.
• Immediately use ice bowl for shrimp, dips, or fresh fruits.

Steps:

• Fill a metal or ceramic bowl 3/4 full with water and the flower petals.
• Place a smaller bowl inside the first bowl and anchor with duct tape to keep it centered.
• Freeze bowls overnight.
• When ready to serve, remove duct tape and the small bowl.
• If you happen to have a blow torch, flash the larger bowl to release the finished ice bowl-- but don't worry, room temperature will release the bowl in 10-15 minutes.
• Fill with something colorful and yummy and serve!

Steps:

• In a small bowl, beat eggs on medium speed until blended. Gradually beat in sugar until thick and lemon colored. Add butter and vanilla. Combine flour and baking powder; gradually add to egg mixture. Invert two 6-oz. custard cups on paper towels; coat with cooking spray. , Prepare cookies in a preheated pizzelle maker according to manufacturer's directions, using 2 tablespoons batter for each cookie. Immediately remove pizzelles and drape over inverted custard cups. To shape into bowls, place another custard cup coated with cooking spray over each pizzelle. Let stand until set. Remove from custard cups and set aside., To make ice cream bowls in the oven, line a baking sheet with parchment paper. Draw two 7-in. circles on paper. Spread 2 tablespoons batter over each circle. Bake at 400° for 4-5 minutes or until edges are golden brown. Immediately remove cookies and drape over inverted custard cups. Shape into bowls as directed above. Store in an airtight container.

Steps:

• Arrange 6 larger plastic bowls (1 1/2-pint) in a large baking pan and fill each with 1/3 cup springwater. Freeze until solid, about 2 hours.
• Put smaller bowls (1-pint) inside larger bowls, centering them. Tape the 2 bowls together at the top in 3 places to keep the smaller bowl from moving. Arrange 5 to 7 pea sprouts in the space between the bowls, positioning them with a chopstick or skewer, then carefully pour in 1/3 cup springwater, making sure that sprouts are submerged. Freeze until solid, about 2 hours.
• Repeat layering of sprouts (you will need about 3 ounces) and water and freezing until the ice level is 1/4 inch from the top of each bottom bowl. Remove the tape, pour warm water into top bowls and let stand about 1 minute before removing top bowls. Dip bottom bowls in a bowl of warm water about 1 minute and turn out ice bowls. Put ice bowls on 2 1/2-inch squares of paper towel centered on 6 small plates. Freeze bowls on plates about 1 hour.
• Available at specialty produce markets and natural foods stores.

Steps:

• Line 6 cereal bowls with plastic wrap or wax paper and set aside.
• Melt the butter in a large pan over medium heat. Add the marshmallows and stir until completely melted. Remove from the heat and stir in the cereal and salt until well combined.
• Divide the mixture among the prepared bowls and use your hands to press evenly into the bottoms and up the sides of the bowls to result in bowl-shaped cereal treats. Freeze, 1 hour, to set. Remove the treats from the bowls and discard the plastic wrap. Serve as a bowl for your favorite ice cream and toppings.

Steps:

• In a 1.5-quart saucepan over medium-high heat, add butter, brown sugar, salt, and water, and bring to a boil.
• As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium-low and add in flour. Using a wooden spoon, stir until the dough comes together to form a ball (about 1 minute).
• Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs).
• Mix in the vanilla extract and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.
• Once all the eggs are incorporated, transfer it to a piping bag with a small star tip.
• Invert a muffin tin and spray thoroughly with nonstick cooking spray. Pipe the dough around the inverted cups in spirals to form the bowls. Immediately transfer the tray to the freezer and freeze until solid (about 3 hours or overnight).
• Heat oil in a deep pot to 350˚F (175˚C). Remove the muffin tin from the freezer and flex it to release the churro bowls (you may need to also use a butter knife under the bottom edge to initially release them). Return any extras to the freezer while you wait to fry.
• Fry them in batches, until nicely browned, no more than 3 minutes at a time. Be sure to carefully turn them so they fry evenly.
• Once desired color is reached, remove them from the oil to a paper towel-lined plate. Dab off any excess oil then roll them in cinnamon sugar.
• Fill with your favorite ice cream and toppings.
• Enjoy!

Steps:

• Puree first 12 ingredients in a blender. In a 5- or 6-qt. slow cooker, combine pork and pepper mixture. Cook, covered, on low until pork is very tender, 6-8 hours. Stir to break up pork., Serve pork in bowls over rice. If desired, add toppings.