Churro Bowls: A Fantastic Idea to Serve Your Ice Cream!
Some desserts win you over with flavor, others with presentation, and then there are those rare ones that do both. Churro bowls fall squarely into that delicious overlap. This recipe provides the familiar taste of churros and then transforms it into a dessert bowl.
Carefully piped into muffin trays, then frozen and fried, these bowls keep their shape while delivering that iconic crunch. Finished with a generous roll in cinnamon sugar and filled with creamy vanilla ice cream and chocolate chips, they’re the kind of treat that invites second helpings.
What Are Churro Bowls?
Originally, churros hail from Spain and Portugal, but either way, churros became wildly popular in Latin America, especially Mexico. However, with this recipe you get the joy of churros and the thrill of ice cream. Two for one.
Also, in some Mexican street fairs, you’ll find churros served stuffed with caramel or chocolate. So filling them with ice cream? Not a stretch, just a delicious evolution.
Pro Tips for the Best Churro Bowls
- Use a star-tipped piping bag. This gives your bowls those classic ridges that help hold onto more cinnamon-sugar.
- Freezing before frying keeps the shape solid and prevents a floppy churro mess in your oil.
- Mix cinnamon and sugar in a large bowl – So you can toss the bowls gently while they're warm and still sticky.
- Scoop ice cream just before serving. If you fill them too early, you'll have churro soup instead of a treat.
Can I Make Churro Bowls in the Oven?
Yes, you can bake them, but the texture will be a little less crunchy and more on the chewy side. Bake at 200°C (400°F) for about 20–25 minutes until golden and put them under the broiler for a few seconds to crisp up. Not quite the same as deep-fried, but still a win.
How Do I Keep My Churro Bowls from Collapsing?
The trick is twofold: freeze the shaped bowls for at least an hour before frying, and don’t add too much egg to the dough. Also, make sure the oil is hot enough, around 180°C (350°F), so they set quickly and hold their shape.
Can I Use a Different Filling?
Totally! Try chocolate mousse, whipped cream, fresh fruit, or even cheesecake filling. You could even make mini breakfast bowls with yogurt and berries. But let’s be honest, ice cream’s the MVP.
How to Store Leftover Churro Bowls
Don’t refrigerate them, because it will make them soggy. Instead, store them in a paper towel-lined container at room temperature. When you're ready to serve again, just reheat them in the oven for 5–7 minutes to bring back the crisp. Also, don’t fill them with ice cream until just before eating!
Ingredients
How to Make Churro Bowls
In a medium saucepan, combine water, butter, salt, and sugar and heat on low until the butter melts. Stir in flour all at once and mix until the dough pulls away from the sides, is thick and forms a ball.
In a medium saucepan, combine water, butter, salt, and sugar and heat on low until the butter melts. Stir in flour all at once and mix until the dough pulls away from the sides, is thick and forms a ball.
Let the dough cool for about 10 minutes, and mix in the egg, and vanilla extract.. Transfer to a piping bag and flip a muffin tray upside-down and lightly grease it. Then pipe spirals over the bottoms of the cups to form bowl shapes.
Let the dough cool for about 10 minutes, and mix in the egg, and vanilla extract.. Transfer to a piping bag and flip a muffin tray upside-down and lightly grease it. Then pipe spirals over the bottoms of the cups to form bowl shapes.
Place the whole tray in the freezer for at least 1 hour. Heat oil in a deep pan and fry them until golden brown. You can drain the churros on paper towels.
Place the whole tray in the freezer for at least 1 hour. Heat oil in a deep pan and fry them until golden brown. You can drain the churros on paper towels.
Mix sugar with cinnamon in a bowl and roll the warm churro bowls in the mixture until well coated.
Mix sugar with cinnamon in a bowl and roll the warm churro bowls in the mixture until well coated.
Once cooled, fill each bowl with vanilla ice cream and sprinkle with chocolate chips.
Once cooled, fill each bowl with vanilla ice cream and sprinkle with chocolate chips.
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