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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