Love chocolate covered strawberries? Love ice cream? I’ve got the best of both worlds. And there’s a bonus: a totally edible chocolate cookie bowl!
Start by chopping up your chocolate cookies. Or go the totally lazy route like me and use your mini chopper. Chop 24 cookie until you have nothing but crumbs. Mix well with 1/4 cup of melted butter. (Always melt butter on half power if you use the microwave.) Split the cookies and butter evenly between the six bowls in the Good Cook Bake-A-Bowl pan.
Place the top on the pan and press down. 
Remove the top of the pan and use your fingers to finish shaping the cookie bowls. Place the pan in the freezer for about one minute and the bowls should remove easily from the pan. You can use a plastic knife to help you cut around the edges if you have difficulty removing the bowls. 
Add your favorite strawberry ice cream to the bowl and top with homemade chocolate shell topping. Melt chocolate chips with coconut oil to create the topping. You can play around with the ratios, but I like to use one tablespoon of coconut oil for every three tablespoons of chocolate.
Save 25% on your own Bake-A-Bowl pan using code BAKEBOWL. Stay in touch with Good Cook on Twitter!
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