Churro Ice Cream Bowls
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.
Crispy cinnamon sugar churro bowls filled with creamy ice cream for an indulgent handheld dessert.
Nutrition per serving
Ingredients
dough
frying
coating
filling
Instructions
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.
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.
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.
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.
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.
Substitutions
Common mistakes
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