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.
¼ c. butter(55 grams)
2 tbsp brown sugar
1 c. flour(125 grams)
1 tsp vanilla
½ tsp salt
1 c. water(240 ml)
oil, for frying
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!
Calories 198, Fat 12g, Carbs 15g, Fiber 0g, Sugar 2g, Protein 5g
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