Churro Ice Cream Bowl - How to make DIY

In a pot on medium to high heat, add 0.5 cup of butter, 2 tablespoons of brown sugar, a dash of salt, and 1 cup of water.

Stir until the mixture comes to a boil and everything is dissolved.

Once boiling, reduce heat to medium to low and let it cool for about a minute before adding flour.

Add 1 cup of plain flour to the pot and mix until it reaches a batter consistency with no lumps.

Remove from heat and let the batter cool for about 10 minutes.

Add 1 teaspoon of vanilla extract and then add 4 eggs one at a time, mixing thoroughly after each addition.

Prepare a piping bag with a star tip and fill it with the batter.

Grease an upside-down muffin pan with cooking spray or butter.

Pipe the batter around each cupcake mold and place the pan in the freezer for 2 hours to set.

After freezing, remove a cup from the freezer and run hot water over the bottom for about 5 seconds to release it.

Heat oil in a deep fryer to 180°C (350°F).

Fry the churro cups for about 5 minutes until they are golden brown and floating in the oil.

Drain the churro cups for 2-3 minutes to remove excess oil.

Coat the warm churro cups in a cinnamon sugar mixture (4 parts sugar to 1 part cinnamon).

Top the churro cups with ice cream and drizzle with chocolate syrup.

Equipment Needed

Spice Level:

Allergens