How to Make the Perfect Churro Ice Cream Bowls
Mexican-American · Medium · 45 min · 4 servings
Golden fried dough bowls coated in cinnamon sugar and filled with scoops of rich ice cream. These edible churro cups bring a fairground classic to your dinner table.
Why this recipe works
This Churro Ice Cream Bowls recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 45 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 510 calories with 7g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 1 cup all-purpose flour
- 1 cup water
- 0.5 teaspoon salt
- 2 tablespoons unsalted butter
- 2 cups vegetable oil for frying
- 0.5 cup granulated sugar
- 1.5 teaspoons ground cinnamon
- 4 scoops dulce de leche ice cream
Step by step instructions
Step 1: Make the Choux Dough
Combine water, butter, and salt in a medium saucepan over medium heat. Bring to a boil, then remove from heat and stir in flour until a smooth dough ball forms. Let it cool for 5 minutes.
Step 2: Shape the Bowls
Press the dough evenly around the outside of greased upside-down muffin tin cups or small oven-safe bowls, forming a thin shell. Aim for an even thickness so they fry uniformly.
Step 3: Fry the Bowls
Heat vegetable oil in a deep pot to 375 degrees Fahrenheit. Carefully lower each dough shell into the oil and fry for 3 to 4 minutes per side until deep golden brown. Do not overcrowd the pot.
Step 4: Coat in Cinnamon Sugar
Mix granulated sugar and ground cinnamon in a shallow dish. While the fried bowls are still warm, gently roll and press them in the cinnamon sugar until fully coated on all sides.
Step 5: Fill and Serve
Allow the coated bowls to cool for 2 minutes so the ice cream does not melt instantly upon contact. Place one scoop of dulce de leche ice cream inside each bowl and serve immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- dulce de leche ice cream → cinnamon vanilla ice cream
- all-purpose flour → gluten-free 1-to-1 baking flour
- vegetable oil → canola oil for frying
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Frying at too low a temperature results in greasy bowls that do not crisp up properly
- Making the dough walls too thick causes the inside to remain doughy and undercooked
- Coating the bowls in cinnamon sugar after they have cooled completely means the coating does not adhere well
Nutrition facts
Per serving: 510 calories, 7g protein, 62g carbs, 26g fat, 1g fiber.
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