Move over ice cream sandwiches, there’s a new kid on the block. If you love your ice cream served in an edible vessel, these Churro Ice Cream Bowls is just the dessert for you. The “ice cream bowls” have a classic churro flavor thanks to the egg-enriched choux pastry (a French-style pastry batter). You can fill them with your favorite ice cream, and it’s an excellent way to enjoy two amazing desserts—creamy ice cream and flavorful churros in every bite!
The Churro Ice Cream Cups also have a great texture: crispy on the outside and soft and fluffy on the inside. To make it you need few pantry staples, and don’t forget the eggs! It’s what makes this pastry extra rich and decadent. No fancy equipment is needed, simply invert a muffin pan, and use it as a cup mold… as easy as that!
If you don’t have a pastry bag, you can also use a Ziploc bag with one corner snipped off.
After adding the flour (add it all at once), you’ll need to stir the ingredients vigorously until it no longer sticks to the pot. This allows the gluten to develop and will ensure that the pastry puffs up nicely when cooked.
Take the pot off the heat before adding the eggs. If the flour mixture is too hot, the eggs will end up cooking, resulting in a gummy pastry that tastes eggy.
To ensure uniform cooking, make sure that the piped pastry cups are all the same size.
The Churro Ice Cream Bowls can also be cooked in the Airfryer! Simply spray them with oil, then air fry at 370°F for about 10 minutes, turning halfway. They should be golden in color. To cook them in the oven, bake at 440°F for 40 minutes until golden and puffed up.
Store the ice cream bowls in the fridge (in an airtight container) for up to 2 days. The cups may lose some of their crispiness, but will still be tasty.
Melt butter in a saucepan on medium heat add brown sugar, salt, water. Bring to a boil.
When the mixture begins to boil reduce the heat to low and add in flour. Mix it all together to form a ball.
Remove from heat and let cool for 5 minutes. Add in vanilla and eggs, one at a time, stirring after each addition.
Transfer the mixture to a piping bag. Invert a muffin tin and spray or grease with oil.
Pipe the dough around the inverted cups in spirals to form the bowls.
Freeze until solid (3-6 hours). Remove the muffin tin from the freezer. Heat oil. Fry the bowls until browned.
Remove them to a paper towel-lined plate. Then roll bowls in cinnamon with sugar.
Fill with vanilla ice cream and chocolate with caramel topping. Enjoy!
Make sure to spray the inverted muffin cups with non-stick spray to ensure they don’t stick. If you don’t use enough non-stick spray, the cups may break when you remove them.