Description
Description Crisp, cinnamon-sugared churros shaped into edible bowls and filled with melting scoops of ice cream – a festive treat perfect for summer nights.
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup granulated sugar (for the dough)
- 2 large eggs
- 1/4 teaspoon salt
- Vegetable oil for frying (about 2–3 inches deep)
- Ice cream of your choice (vanilla, chocolate, or seasonal flavors)
- Chocolate sauce or caramel sauce for drizzling
- 1/2 cup granulated sugar + 1 teaspoon cinnamon (for coating)
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Instructions
- In a medium saucepan over medium heat, combine the water and unsalted butter. Bring to a boil.
- Remove from heat and stir in the flour, 1 teaspoon cinnamon, and 1/4 cup sugar until a smooth ball forms.
- Allow to cool for 3–5 minutes, then beat in eggs one at a time until glossy and pipeable.
- Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350–375°F (175–190°C).
- Pipe 4–5 inch lengths onto an inverted muffin tin to form bowls.
- Fry shapes for 2–4 minutes per side until golden brown.
- Drain on a wire rack and coat in the cinnamon-sugar mixture.
- If needed, gently press churros into a bowl shape while warm.
- Fill with ice cream and drizzle with sauces. Serve immediately.
Notes
- Notes
- For best texture, serve churro bowls right after filling. Use a thermometer to maintain oil temperature while frying.