Working for a food magazine that promotes healthy eating kind of means you have to, well, you know, eat well. Practice what you preach and all that.

It hasn’t really been a huge shake-up in my life, this conscious decision to embrace healthy foods. I’ve always been a pretty decent eater, more often inclined to eat fresh, whole foods than pre-packaged goodies.

Case in point: When I was eight or nine years old, my bedtime snack of choice was green beans – a big old can of boiled and buttered green beans. Healthy, right?

My sister likes to jokingly accuse my parents of having reserved the healthy food in the fridge for me, relegating her to the packages of chips and cookies that lurked in the cupboards of our childhood. I would deny it, but I can vividly remember my spoiled-little-sister grin when my dad would announce the Red Delicious apples were “only for Little Miss Bean” (I swear my nickname had nothing to do with my green bean snacking…).

So I’ve been eating especially well lately – it’s hard not to when you spend a good part of your day at work reading and writing about the dangers of eating poorly. I’ve even cut back on baking, that weekly ritual of creaming butter and sugar that my boyfriend swears caused him to lose his “hockey body” – whatever that means.

The results have been encouraging. My skin’s cleared up quite a bit, I have enough energy to run regularly and my boyfriend’s lost more than 20 lbs. I’ve been proud of my new lifestyle, boasting to my friends and family how they ought to try it too.

That is, until tonight.

Somehow fate would have it that just as my healthy lifestyle started to really pick up, I would stumble upon a photo of these dastardly delicious cookie bowls, ingeniously made by flipping a muffin tin upside down and covering the convex moulds with dough. Something deep, deep inside of me insisted that I had to have them.

And then, of course, I had to find something to put in the bowls, and what better than creamy homemade vanilla ice cream? And it only made sense to stuff the leftover cookie dough into the ice cream maker too. Doing otherwise would have been a flat-out waste. Right?

I have to promise myself that this temporary relapse into gluttony is just that – temporary. That once I get my fix of these crumbly cookie bowls and smooth and creamy ice cream, I’ll get back on track.

Here’s to hoping…

Cookie Dough Ice Cream and Chocolate Sugar Cookie Bowls
Makes about 9 bowls and 1 litre ice cream

Tools

Mixing bowls
Measuring cups and spoons
Electric hand mixer or stand mixer
Rubber spatula
Cutting board
Rolling pin
Kitchen knife
Muffin tin
Ice cream maker

Ingredients

Cookie Bowls
1 cup butter, room temperature
1 1/2 cups sugar
1 egg
1 tbsp vanilla extract
2 3/4 cups flour
1/2 tsp salt
1/2 tsp potato starch
1/2 cup mini chocolate chips
Olive oil cooking spray

Ice Cream
1 cup whipping cream
2 cups half and half
2 tsp vanilla
1/2 cup sugar
1/2 cup chocolate chip cookie dough

Instructions

Prepare cookie bowls:

Preheat oven to 350 degrees Fahrenheit. In a large bowl, combine butter and sugar. With an electric hand mixer, beat until fluffy. Alternatively, use a stand mixer on medium speed.

While mixer is running, add egg and vanilla and beat until combined. Set aside.

In a medium bowl, sift flour and salt. Gradually add to butter mixture, beating after each addition. Fold in chocolate chips. Reserve 1/2 cup dough, and form remaining dough into a large ball.

Dust a cutting board and rolling pin with flour. Turn dough out onto board and roll into 1/4-inch thickness.

Turn a muffin tin upside-down and mist with cooking spray. Cut out circles of dough large enough to cover the inverted holes of your muffin tin (TIP: I use a pizza cutter, as it allows me to make smooth circles). With a spatula or the flat edge of a large knife, lift circles of cookie dough from board and place over top of inverted muffin tin holes, cupping dough around holes to form a cohesive cup. If needed, patch any holes or tears with additional batter. Remove excess dough from around the cups.

Bake for 10 minutes, until edges begin to turn golden brown. Let cool for 10 minutes, then carefully pry cookie bowls from tin. Turn right-side-up and transfer to cooling rack.

Prepare ice cream:

(NOTE: Most ice cream makers require you to freeze the ice cream maker bowl for up to 12 hours before use.)

In a medium bowl, combine all ingredients except cookie dough. Turn ice cream maker on and pour cream mixture into bowl of maker. Churn according to maker directions, about 20 minutes.

Meanwhile, form reserved cookie dough into pea-size balls. Ten minutes before ice cream is complete, add cookie dough while maker is running.

Spoon ice cream into cookie bowls and, if desired, garnish with additional chocolate chips.

Enjoy!