Churro Ice Cream Bowls

I can eat churros every day! And these Churro Ice Cream Bowls are a fun way to enjoy my favorite. I love filling these sweet, crunchy churro bowls with my favorite ice cream with sprinkles.

Ingredients

4 eggs

¼ c. butter(55 grams)

2 tbsp brown sugar

1 c. flour(125 grams)

1 tsp vanilla

cooking spray

½ tsp salt

1 c. water(240 ml)

oil, for frying

ice cream

cinnamon sugar

caramel sauce, optional

hot fudge, optional

How to make Churro Ice Cream Bowls

Step 1: Place the butter, brown sugar, salt, and water in a 1.5-quart saucepan and bring to a boil over medium-high heat.

Step 2: Adjust to medium-low as soon as the butter has completely melted and the mixture starts to boil. Add the flour and stir using a wooden spoon for about a minute until the dough forms a ball.

Step 3: Take the pan off the heat and allow the mixture to cool for about 5 minutes.

Step 4: Stir in the vanilla extract and add the eggs, one piece at a time, making sure to completely blend each egg.

Step 5: To a piping bag with a small star tip, transfer the mixture.

Step 6: Thoroughly grease a muffin tin with nonstick cooking spray. Around the inverted cups, pipe the dough around in spirals to create the bowls. Quickly transfer the tray to the freezer for at least 3 hours or overnight.

Step 7: To 350 degrees F or 175 degrees C heat the oil in a deep pot.

Step 8: Take the muffin tin out of the freezer, then flex it to release the churro bowls.

Step 9: Into the hot oil, fry the churros in batches for no more than 3 minutes at a time until nicely browned.

Step 10: To a paper towel-lined plate, transfer the fried churros, then roll them in cinnamon sugar. Before serving, fill the churros with your preferred cream and fave toppings. Enjoy!

Nutrition Facts:

Calories 198, Fat 12g, Carbs 15g, Fiber 0g, Sugar 2g, Protein 5g

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Churro Ice Cream Bowls

I can eat churros every day! And these Churro Ice Cream Bowls are a fun way to enjoy my favorite. I love filling these sweet, crunchy churro bowls with my favorite ice cream with sprinkles.

Print Recipe Pin Recipe

Course Dessert

Cuisine Spanish

Calories 198 kcal

Ingredients

  

• 4 eggs
• ¼ c. butter 55 grams
• 2 tbsp brown sugar
• 1 c. flour 125 grams
• 1 tsp vanilla
• cooking spray
• ½ tsp salt
• 1 c. water 240 ml
• oil for frying
• ice cream
• cinnamon sugar
• caramel sauce optional
• hot fudge optional

Instructions

 

• Place the butter, brown sugar, salt, and water in a 1.5-quart saucepan and bring to a boil over medium-high heat.
• Adjust to medium-low as soon as the butter has completely melted and the mixture starts to boil. Add the flour and stir using a wooden spoon for about a minute until the dough forms a ball.
• Take the pan off the heat and allow the mixture to cool for about 5 minutes.
• Stir in the vanilla extract and add the eggs, one piece at a time, making sure to completely blend each egg.
• To a piping bag with a small star tip, transfer the mixture.
• Thoroughly grease a muffin tin with nonstick cooking spray. Around the inverted cups, pipe the dough around in spirals to create the bowls. Quickly transfer the tray to the freezer for at least 3 hours or overnight.
• To 350 degrees F or 175 degrees C heat the oil in a deep pot.
• Take the muffin tin out of the freezer, then flex it to release the churro bowls.
• Into the hot oil, fry the churros in batches for no more than 3 minutes at a time until nicely browned.
• To a paper towel-lined plate, transfer the fried churros, then roll them in cinnamon sugar. Before serving, fill the churros with your preferred cream and fave toppings. Enjoy!