Best Churro Ice Cream Cones Recipes

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CHURRO ICE CREAM BOWLS RECIPE BY TASTY



Churro Ice Cream Bowls Recipe by Tasty image

Here's what you need: butter, brown sugar, salt, water, flour, vanilla, eggs, cooking spray, oil, cinnamon sugar, ice cream, hot fudge, caramel sauce, piping bag, muffin tin

Provided by Tasty

Categories     Desserts

Yield 8 bowls

Number Of Ingredients 15

¼ cup butter
2 tablespoons brown sugar
½ teaspoon salt
1 cup water
1 cup flour
1 teaspoon vanilla
4 eggs
cooking spray
oil, for frying
cinnamon sugar
ice cream
hot fudge, optional
caramel sauce, optional
1 piping bag, with a small star tip
1 muffin tin, 6 to 12 cups

Steps:

  • In a 1.5-quart saucepan over medium-high heat, add butter, brown sugar, salt, and water, and bring to a boil.
  • As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium-low and add in flour. Using a wooden spoon, stir until the dough comes together to form a ball (about 1 minute).
  • Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs).
  • Mix in the vanilla extract and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.
  • Once all the eggs are incorporated, transfer it to a piping bag with a small star tip.
  • Invert a muffin tin and spray thoroughly with nonstick cooking spray. Pipe the dough around the inverted cups in spirals to form the bowls. Immediately transfer the tray to the freezer and freeze until solid (about 3 hours or overnight).
  • Heat oil in a deep pot to 350˚F (175˚C). Remove the muffin tin from the freezer and flex it to release the churro bowls (you may need to also use a butter knife under the bottom edge to initially release them). Return any extras to the freezer while you wait to fry.
  • Fry them in batches, until nicely browned, no more than 3 minutes at a time. Be sure to carefully turn them so they fry evenly.
  • Once desired color is reached, remove them from the oil to a paper towel-lined plate. Dab off any excess oil then roll them in cinnamon sugar.
  • Fill with your favorite ice cream and toppings.
  • Enjoy!

Nutrition Facts : Calories 198 calories, Carbohydrate 15 grams, Fat 12 grams, Fiber 0 grams, Protein 5 grams, Sugar 2 grams

COOKIES AND CREAM CHURRO ICE CREAM BOWLS RECIPE BY TASTY



Cookies And Cream Churro Ice Cream Bowls Recipe by Tasty image

It's a cookies and cream overload! Freeze and fry edible chocolate cookie churro bowls, coat in sugar, and serve with a scoop of cookies and cream ice cream. Worried about wasting the cookie cream filling? Turn it into an extra sweet whipped cream for a fun topping!

Provided by Betsy Carter

Categories     Desserts

Time 3h20m

Yield 6 servings

Number Of Ingredients 11

48 chocolate sandwich cookies
1 cup all purpose flour
2 cups water
½ stick unsalted butter
1 ⅓ cups granulated sugar, divided
2 large eggs
nonstick cooking spray
2 qt canola oil, for frying
2 cups heavy cream
cookies and cream ice cream, for serving
chocolate sauce, for serving

Steps:

  • Separate the chocolate sandwich cookies from the cream filling into 2 separate medium bowls. Set the cream filling aside.
  • Add the cookies and flour to a food processor and pulse until broken down into fine crumbs.
  • In a large pot over medium heat, combine the water, butter, and ⅓ cup granulated sugar. Bring to a boil.
  • Remove the pot from the heat and stir in the cookie crumb mixture with a wooden spoon until the dough comes together in a ball.
  • Add the eggs, 1 at a time, and stir until completely incorporated and the batter is smooth. Let cool slightly, then transfer to a piping bag or zip-top bag fitted with a wide star tip.
  • Invert a 12-cup muffin tin and grease generously with nonstick cooking spray.
  • Pipe the churro dough in spirals around the inverted cups to form 6 bowls, spacing evenly. Smooth the tops with a spoon or an offset spatula. Transfer the pan to the freezer and freeze until solid, at least 3 hours, or overnight.
  • Heat the canola oil in a deep pot over medium heat until it reaches 350°F (180°C).
  • Remove the muffin tin from the freezer and flex it to release the churro bowls. You may need to wiggle a butter knife under the bottom edges to loosen the bowls first.
  • Add the remaining cup of sugar to a shallow bowl.
  • Working with 1 or 2 bowls at a time (return any remaining bowls to the freezer until ready to fry), fry the churro bowls in the hot oil, turning occasionally for even frying, until fully cooked through, about 4 minutes. Using a spider or slotted spoon, remove the churro bowls from the oil and transfer to a paper towel-lined plate. Dab off any excess oil, then roll in the sugar.
  • Make the whipped cream: To the bowl with the reserved cream filling, add a splash of the heavy cream and, with an electric hand mixer on medium-high speed, beat until smooth. Gradually add the remaining cream and beat until stiff peaks form, 3-4 minutes.
  • Fill the churro bowls with cookies and cream ice cream, drizzle with chocolate sauce, and finish with a dollop of the whipped cream. Serve immediately.
  • Enjoy!

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