You will need a non-stick cookie sheet and small bowls to form the ice cream bowls.

3/4 cup sugar

1 large egg

2 tablespoons butter, melted and cooled

1 teaspoon vanilla extract

1/4 cup milk

1/2 bup all-purpose flour, sifted

Preheat oven to 300 F. In medium mxing bowl, beat the sugar into the egg until it is thickened and pale yellow. .Beat in the butter, vanilla, and milk. Gently stir in the flour. Grease a large non-stick cookie sheet and spread 1.5 tablespoons of the batter into a 6 inch circle using a thin, flexible spatula. Bake for 15 minutes or until lightly browned. Remove each cookie from the sheet and place directly over a clean, inverted bowl. The cookies will fall around the sides of the bowl and harden as they cool. harden as they cool so work as quickly as you can.