Name: DIY Chocolate Ice Cream Sprinkle Bowls
Ingredients: 2 cups semi-sweet or dark chocolate chips (or candy melts); 1 tablespoon coconut oil (optional, for smoother melting); ½ to 1 cup rainbow sprinkles; 4–6 small balloons (water balloon size), washed and dried; Baking sheet lined with parchment or wax paper; Ice cream of your choice (vanilla, strawberry, chocolate, etc.); Whipped cream; Chocolate sauce or syrup; Maraschino cherries

Description

DIY chocolate ice cream sprinkle bowls are a playful and colorful way to serve your favorite frozen treats. These edible chocolate bowls are dipped in rainbow sprinkles and chilled until crisp—perfect for filling with scoops of ice cream, whipped cream, and cherries. Fun to make, super festive, and a guaranteed party hit!

Ingredients

Scale

For the Chocolate Sprinkle Bowls (Makes 4–6):

2 cups semi-sweet or dark chocolate chips (or candy melts)
1 tablespoon coconut oil (optional, for smoother melting)
½ to 1 cup rainbow sprinkles
4–6 small balloons (water balloon size), washed and dried
Baking sheet lined with parchment or wax paper

For Serving:

Ice cream of your choice (vanilla, strawberry, chocolate, etc.)
Whipped cream
Chocolate sauce or syrup
Maraschino cherries

Instructions

Prep the Balloons:
Inflate balloons to about 4 inches wide and wash/dry completely. Set aside.
Melt the Chocolate:
In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second bursts, stirring until smooth and fully melted.
Set Up the Sprinkles:
Pour rainbow sprinkles into a wide shallow bowl or plate for easy coating.
Dip and Sprinkle:
Dip the bottom half of each balloon into the melted chocolate, swirling to coat evenly. Immediately roll in sprinkles or press them on by hand.
Chill to Set:
Place coated balloons upright on the lined baking sheet. Refrigerate for 20–30 minutes until chocolate is firm.
Pop and Peel:
Carefully pop each balloon with a pin or small knife. Gently peel away any balloon bits from the inside of the chocolate shell.
Fill and Serve:
Scoop your favorite ice cream into each bowl. Top with whipped cream, chocolate syrup, and a cherry. Serve immediately and enjoy!

Notes

Be sure balloons are 100% dry before dipping—moisture will make the chocolate seize.
For best results, let melted chocolate cool slightly before dipping to avoid popping balloons.
Use any chocolate you love—milk, white, or even colored candy melts work great!
Store empty bowls in the fridge in an airtight container for up to 5 days.

Great make-ahead option for parties—just fill right before serving!