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Homemade Waffle Bowls

Homemade waffle bowls turn a golden batter into crisp, buttery shells that you mold while still warm. Cooked to deep golden brown and shaped over an inverted bowl, they stay crunchy for easy scoops at your ice cream party.
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Prep Time 25 minutes
Cook Time 6 minutes
Total Time 31 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 eggs
  • 0.5 cup granulated sugar
  • 0.5 cup butter, melted
  • 1 tsp vanilla extract
  • 1 cup flour
  • 0.25 tsp salt
  • 2 tbsp milk

Equipment

  • 1 waffle bowl maker

Method
 

Mix the batter
  1. Whisk the eggs and granulated sugar until pale, then whisk in the melted butter and vanilla extract.
  2. Fold in the flour and salt, then add the milk a little at a time until the batter is smooth and pourable.
Cook and mold
  1. Heat the waffle bowl maker (or pizzelle iron) and pour a scoop of batter onto the hot surface.
  2. Cook for 60-90 seconds until golden brown, watching for the edges to look set and lightly crisp.
  3. Quickly mold the warm waffle over an upside-down bowl or waffle bowl attachment to shape the bowl form.
  4. Let the molded waffle bowls cool completely until crisp before filling with ice cream.

Notes

Pro tip: work quickly once the waffle finishes—within seconds it hardens and won’t mold well. Store cooled waffle bowls in an airtight container at room temperature for up to 2 days for best crunch; freeze yes (up to 1 month) and re-crisp in a dry oven or toaster if needed. For a lower-sugar swap, use a 1:1 baking sugar substitute designed for melting/caramelizing in baked batter.