Edible Ice Cream Cups

**Confession: This post was supposed to be all purple. Purple was my wedding color....I also was supposed to have the picture taken on my wedding day...in my dress....with a cupcake....with monogrammed fondant and purple sprinkles. Ya know when your photographer leaves the country for three weeks and asks if the 28th will be okay to get you the photo? Um......not so much. Aaaand, moving on. 


Aren't they best? Little pieces of happiness that just make everything in the world better. :)

Ya know what's a little crazy about sprinkles? I've never thought about how they were made. Not ever. In my 30 years of sprinkle love, I'd never thought about it. They are just pieces of rainbows, pixie dust and unicorn manes that make the world all better.

Now I know better! The new cookbook Sprinkles! by Jackie Alpersis is full of recipes on using sprinkles and MAKING sprinkles! You could learn to make the quins used to decorate these ice cream cups?! 
Quirk Books (the publisher) has been having a sprinkles round up! FUN. If you want to see some of the other sprinkles recipes check out  We Are Not MarthaBaked Bree,  Kitchen KonfidenceKitchen Meets Girl and Bake or Break

Lots of love readers! You are not forgotten. My wedding is done, my house renovation is nearly done and I will be back with lots more fun and sprinkles soon! 


Edible Ice Cream Cups

2 large egg whites

1/2 teaspoon pure almond extract (optional, can replace with vanilla)
3 tablespoons vegetable oil
8 tablespoons all-purpose flour
1 1/2 teaspoons cornstarch
1/4 teaspoon salt
8 tablespoons granulated sugar
3 teaspoons water
food coloring (optional)
melted chocolate (optional)
sprinkles (optional)

Preheat the oven to 300 degrees Fahrenheit and HEAVILY grease 2 9-X-13 inch baking sheets.

In a medium bowl, lightly beat the egg white, vanilla extract, almond extract (if using) and vegetable oil until frothy, but not stiff.

In a separate bowl sift together the dry ingredients, and then stir in the water. 

Add the flour mixture to the egg white mixture and stir until you have a smooth batter.  The consistency you are looking for is not runny. It will easily drop off a wooden spoon. If you want to dye the cookies, divide the “dough” into as many groups as you like. I usually do two or three colors at a time. Add the food coloring, stirring it into the batter. 

Place a tablespoon of batter onto the heavily greased cookie sheet, spacing them at least 3 inches apart. Using a spoon spread the batter out to form into a circle 4 inches in diameter.

Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (14 - 15 minutes). If you’ve dyed the cookies this will be harder to recognize, especially if you used a white food dye, but you should be able to notice the change in the texture of the cookie, even if you can’t see the color.

Working quickly, remove the cookie with a spatula and flip it over in your hand. Mold over a cup or bowl, or wedged between two stacked brioche pans as I did. 

Dip edges in melted chocolate and decorate with sprinkles if desired. Store in an airtight container until ready to serve.