Churro Ice Cream Bowls (Cups) to feed that inner Churro craving. Crispy on the outside, soft on the inside, and exactly how a Churro should be.
Without deep frying, and still crispy? YES! With a no-fail method before baking, no one can tell the difference between these and store bought. The exception is these may taste better than store bought. The perfect dessert recipe…
An epic bowl shape for ice cream and…. ice cream. Ahhhh Churros. How I’ve missed thee.
I’ve made these into a video on my YouTube channel to help you along!
These may look ultra intimidating, but they are actually simple to make with an upside down muffin tin, using the cups to mould your Churro Bowls! I used to let dough intimidate me somewhat. Now? No chance. I’d pretty much do anything for a Churro. Possibly even sell my soul. Churro French Toasts, Churro Ice Cream Sandwiches, Red Velvet Churros, Nutella Churro Donut Holes, Churro Lava Cakes…. I think I may have a problem.
So much of a problem that I’ve made this recipe with two epic options for you:
1/ Using a standard muffin tin for larger bowls that will fit 2…maybe 3 scoops of ice cream if you’re a champion at squashing them in
OR
2/ A MINI bowl using a mini muffing tin, for a snack size ice cream bowl.
The batter I used is a similar one I’ve used before with the Red Velvet Churros, and after making those and seeing how easy it is, it’s becoming an addiction. Crispy, crunchy Churro Ice Cream Bowls that melt in your mouth, coated in traditional cinnamon sugar, with the taste of an authentic Churro.
I was so enthralled in creating a video and baking these three times to get the batter perfect (which took allllll dayyyyyy by the way), that I only noticed at 10:30 pm I’d been walking around with dried batter on my head that looked like a dandruff explosion situation. This is after I’d been to the supermarket; picked up my kids form school, and no one thought to tell me I looked like I’d been in my own hunger games. Butter splattered t-shirt. Chocolate fudge smeared on my face. The good thing is I received a free cappuccino passing my favourite cafe. The bad part is I received a free cappuccino from my favourite cafe. I must have had the face of a desperate, poor woman, when really I was just looking for ice cream.
Ice cream. That brings me to my next point. Fill these with ice cream…..
(The mini ones are cute ↓ ↓ ↓)
Drizzle with Hot Fudge Sauce….
(But the bigger ones are better ?)  ↓ ↓ ↓
And try not to pass out from the ultimate taste explosion about to take place. These Churro Ice Cream bowls are also perfect and just in time for Cinco De Mayo.
Churro Ice Cream Bowls (Cups)
Ingredients
CHURRO CUPS
- 4 oz butter
- 1 cup water + 2 tablespoons water
- 2 tablespoons white granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ¼ cups all-purpose flour
- 2 large eggs at room temperature
COATING
- ½ cup sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 225°C | 440°F. Turn your muffin tin (standard-sized muffin tin or mini muffin tin) upside down with the open holes facing down and the cups facing up. Lightly grease cups and the area around the cups thoroughly with butter. (I find butter works better than cooking oil spray.) Set aside.
- Melt the butter in a medium-sized saucepan. Add in the water, sugar, vanilla, cinnamon and salt; bring to a simmer for 5 minutes while mixing occasionally. Add in the flour, stirring with a large wooden spoon until well blended and forms a ball.
- Take off heat and allow to cool for 5 minutes, or until just warm to the touch. Add one egg, quickly beating until completely incorporated (it will look like it's not coming together, but keep beating)! Add in the second egg and repeat the process until a dough forms.
- Scoop dough into a strong double lined pastry bag with a large open star tip nozzle (I used Wilton 1M). Starting from the bottom, pipe the dough around every second cup to form bowls (leave one empty cup between each bowl to allow the churro pastry to expand). Lightly press each layer together to close up any gaps.
- Spray each bowl lightly with cooking oil spray for CRISPY CHURROS! Don't skip this part.
For the STANDARD BOWLS:
- Bake for 35-40 minutes OR until golden and crispy to the touch.
For the MINI BOWLS:
- Bake for 35 minutes OR until golden and crispy to the touch. Allow to cool slightly before removing.
- Fill a shallow bowl with cinnamon sugar; coat each bowl evenly (they may need a light spray of oil to allow the sugar to stick) and serve with ice cream, fruit salad, fudge sauce or whatever else you can think of.
Notes
Nutrition
LiZ says
Do these need to be refrigerated? If not, what is their shelf life? 🙂
Wallaya says
If I have some dough left, how can I store it? The recipe is really amazing by the way!
Leah says
I cant wait to make these!
Divya says
Hi may I know the conversion for 1/2 cup butter in grams.. thanks
Karina says
1 stick or 1/2 cup butter is equal to 4 ounces, or 113 grams. Hope that helps! XO
Mariel says
Hi, I cant wait to try this at home. But would like to know how can I keep the crispiness longer? or how long it will be crispy? Also, if I will make the batter, how long can I store it? and how? 🙂 thank you so much!
Karina says
Crispiness for shelf-life?! These are only good for 1-2 days. You are welcome to store it in a container in the fridge for about 1-2 days too. Hope that helps! Thanks for following along with me!
Joe says
Just made them and mine didn’t hold shape during baking and turned into churro blobs. Any insights?
Karina says
Oh no! I am so sorry hun! I am not sure what would have gone wrong unless the oil was too hot and the outside got cooked but the inside was doughy still?! I am so sorry.
Lori says
These are super cute! Do you know what the bake times/temps are if you just make the sticks with this recipe?
Chaya says
Hey, I would love to make this for dessert! How can I store them to successfully maintain its freshness if I bake them a few hours in advance?
Karina says
Hi Chaya. I baked ours and stored them on the bench top for a few hours without any cover. They became crispier that way, but I haven’t tried leaving them out over night. I found refrigerating them (covered) was okay too, but they do become a harder shell over night.