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This pumpkin ice cream is wonderful. We served one scoop to each guest in an orange-flavored tuile bowl and the combination was delectable. If you have an ice cream maker and are maybe in need of a change from pumpkin pie, I think you and your guests will not be disappointed. //

Orange Tuile Bowl


  • 1 2/3 cups sugar
  • 1 cup flour
  • 1 tsp. finely grated orange zest
  • 7/8 cup orange juice
  • 14 T. melted butter, cooled slightly


  1. Whisk together sugar, flour and orange zest. Drizzle in orange juice and whisk until thoroughly combined. Drizzle in butter and whisk until smooth. (I use a stand mixer or a hand-held mixer to make this, but you could definitely whisk it by hand.)
  2. Refrigerate mixture for at least two hours.
  3. Preheat oven to 350°F. Line a sheet pan with a Silpat. Spoon tablespoon-sized dollops of batter onto prepared pan. (I only make about 4-5 at a time. This takes a little bit of practice, but the recipe yields more than enough batter to allow for mess-ups. You will ultimately develop your own system) With the back of a wet spoon, gently smooth out the dollops of batter. Bake until golden brown, about 10-15 minutes. Remove from oven and let sit on silpat until slightly hardened but still pliable, about 1-2 minutes. With a narrow spatula, remove tuile from silpat and place in custard cup or ramekin. Let sit in mold until completely hardened, 3-4 minutes longer, then transfer to a cooling rack. Store in an air-tight container until ready to serve. When ready to serve, place tuile on plate, place one scoop of ice cream in tuile and serve. Enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Cookie
  • Method: Oven
  • Cuisine: American

Keywords: tuile, cookie, orange