This homemade churro ice cream bowls is drizzled with rich chocolate sauce. Crispy on the outside, soft on the inside! We have put together, the recipe for your pleasure. Enjoy!
- All-purpose flour
- Vanilla extract
- Oil for frying
- cinnamon sugar
- Cup muffin tin
- Ice cream
- Dulce de leche syrup
Tips: make your churro bowls first. You can bake this or fry them in oil. Make sure you use a non-stick pan OR they will stick
- Preheat oven to 350 degrees. OR. Heat oil in a deep pot to 350 degrees Remove the muffin tin from the freezer and flex it to release the churro bowls.
- In a saucepan, heat the milk, butter, sugar and water. When butter melts and bubbles start to form, remove from heat and add the flour, stir until the dough comes together into a ball. Remove from heat and allow to cool for 5 minutes.
- Stir in the vanilla extract and add in the eggs, one at a time. Make each egg settles in before adding the next. Then transfer the dough to a pastry bag with a small star tip. Turn over a baking cup or muffin tin, and grease well with butter. Pipe the dough around the inverted cups in spirals to form the bowls. Repeat with remaining dough for each cup/tin. Transfer the tray to the freezer and freeze until solid (about 5 hours or overnight).
- Bake for 40 minutes or until golden brown, and allow to cool. OR. Fry them in batches, until finely browned. Carefully tip them into the oil so they sink to the bottom. Once ready, remove them from the oil to a paper towel lined plate. Shake off excess oil and roll them in a cinnamon sugar mixture.
Serving: fill each churro bowl with your favorite ice cream and topped with dulce de leche syrup. You can also use any desired toppings. Enjoy!