Servings: 8 bowls
I am into treats and fun desserts. I think they are lovely and delightful to make. One of my current obsession is this Churro Ice Cream Bowls. A different take to the usual churro that we dunk in our favourite dips. This time we fill these churro bowls with our fancied filling ice cream and toppings!
¼ cup butter(55 g)
2 tablespoons brown sugar
½ teaspoon salt
1 cup water(235 mL)
1 cup flour(125 g)
1 teaspoon vanilla
oil, for frying
hot fudge, optional
caramel sauce, optional
How to make Churro Ice Cream Bowls
Step 1: Add the butter, brown sugar, salt, and water in a 1.5-quart saucepan. Bring to a boil over medium-high heat.
Step 2: Once melted and the mixture starts to boil, adjust the heat to medium-low. Add in the flour and stir with a wooden spoon for about a minute until a ball is formed.
Step 3: Allow the mixture to cool for at least 5 minutes.
Step 4: Then, stir in the vanilla extract. Add in the eggs a piece at a time beating every after each addition until incorporated.
Step 5: Place the mixture into a piping bag with a small star tip.
Step 6: Using a non-stick cooking spray, generously grease the inverted muffin tin.
Step 7: Around the inverted cups, form the bowls by piping the dough in spirals. Quickly place the tray in the freezer. Freeze for about 3 hours to overnight until solid.
Step 8: In a deep pot, heat oil to 350 degrees F or 175 degrees C,
Step 9: Flex the muffin tin to loosen the churro bowls. If needed, use a butter knife under the bottom edge to unfix bowls. When frying, place the other bowls in the fridge until ready to cook.
Step 10: Fry the churros bowl in batches in not more than 3 minutes until nicely browned. To fry evenly, carefully turn the churro bowls.
Step 11: Transfer the cooked churros to a paper towel-lined plate and pat off excess oil.
Step 12: Roll each in cinnamon sugar and fill them in with your fancied ice cream and toppings. Enjoy!
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