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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.
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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
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/4 cups all-purpose flour
- 2 large eggs at room temperature
COATING
- 1/2 cup sugar
- 1/2 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi. How many large bowls does this recipe make? Can’t wait to try them. They look amazing.
Hi Olivia. I made 6 large bowls!
Looks beyond amazing! Can’t wait to try! Can I substitute margarine instead of butter?
Hi Rochelle! Yes that should be fine!
Hi Karina did you see my picture on Instagram? I tagged you and I hope you did. I’m so happy with this recipe. My boyfriend loves them! He said they’re better than the ones we usually go out for. And He told me to look through your page to choose more things to make! That’s a big thing since he’s so picky. So far I made these and your chicken picatta with the parmesan cheese and oh my god I love your recipes!!!!!! I just had to tell you! I’m making your crepes next for Mother’s Day and we can’t wait!
They look so good. Churros are always tasty, thanks for the idea
These just came out of the oven and I couldn’t wait to try them. I’m happy to say that without the sugar coating they are so good and crispy just like you said! I saw the fried version but liked your version better in the oven. They taste fried, just like you said. You really mean what you say. Well done. My favourites recipe site by far! Thanks for this!
Churro ice cream bowls? WHAT? You’ve outdone yourself again! This is incredible! You are a recipe GENIUS!
What a genius you are to create this delectable recipe! Love this idea and your video! Pinned. Thanks for sharing!
Oh. Em. Gee. These look amazing!
How long do they stay crispy for? Wondering if i can make them ahead of time…
Hi Selina! They lasted crisp all day, but softened over night. You could make them ahead of time on the ‘moulds’ and freeze them in their bowl shape. When ready to bake, put them straight into a hot oven and bake fast with a spray of cooking oil! That should work better than baking and storing a few days 🙂
WHAT an idea, I love these! And, as usual, your photos make me lick the screen!
Nicole! Omg it’s so good to hear from you!! And thank you so much! THAT always means a lot coming from YOU!
These are adorable! My family would love them!
Roxana they are incredible! I’m sure they would too!