Ice Cream in Tulip Cup

Ice Cream in Tulip Cup

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70g unsalted butter, at room temp
½ cup of caster sugar
3 egg whites (beaten to stiff peak)
½ cup plain flour
½ tsp vanilla extract
Pinch of salt (added to the flour)

2 cups milk
½ cup double cream
100 g white sugar
1 tsp vanilla extract
¼ pinch of salt

Chopped nuts for garnishing (almonds/pecans)
Additional butter for the paper and jar


Tulip Cup
1) Set oven to 350 deg F. Line baking sheet with baking paper.

2) Draw one circle about 12 cm with a pencil, using a pan lid or
plate as a guide

3) Turn the paper over. Set it aside

4) Beat the butter until it is pale and creamy.

5) Add in the sugar and beat once again until the mixture is
smooth. Gradually add half of the egg whites to the batter and beat till well incorporated.

6) Add in the 1 tbsp of the sifted flour to the batter and mix well.

7) Then gently stir in the remaining egg whites, a little at a time.

8) Add in the rest of the flour, mixing well after each addition.

9) Finally add in the vanilla extract and combine them together.

10) With the back of a spoon, thinly spread 1 ½ - 2 tbsp of the batter inside circle on the baking sheet.

11) Bake them until brown at the edges around 5 mins.

12) Loosen each of the cookies from the paper with a metal spatula.

13) Drape it over an upturned buttered glass or jar.

14) Gently mold the Tulip around the base of the jar so that it forms a
fluted edge.

15) Remove from the jar/glass when it is cooled. Set aside for serving.

Vanilla Ice Cream
1) Commbine all ingredients in the freezer container of the ice cream maker.

2) Churn till mixture is thick and creamy.

3) Allow to freeze until the desired consistency is achieved.

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