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Churro Bowls

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Oh man, do I have a treat for you today! It’s a churro made into a bowl. Yep, churro bowls! You can then fill with ice cream and drizzle on some chocolate or caramel or both!

A churro is tasty and ice cream is wonderful, but I’m telling you, together they are out of this world! The trick is to pipe the churro batter onto the backside of a muffin tin. You have to be sure to spray the muffin tin before piping, this is key! Trust me this is coming from experience! Then freeze it. This allows it to keep it’s shape before you cook it.

Churro Bowls | realmomkitchen.com

Then you just cook it as you normally would and toss with cinnamon sugar. I’m telling you, you haven’t lived until you have tried one of these babies!

Churro Bowls | realmomkitchen.com

 

Churro Bowl

Real Mom Kitchen

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Ingredients
  

  • ¼ cup butter
  • 2 Tbsp packed brown sugar
  • ½ tsp salt
  • 1 cup water
  • 1 cup flour
  • 1 tsp vanilla
  • 4 eggs
  • ½ cup sugar
  • 1 tsp cinnamon
  • Ice cream and ice cream topping for serving

Instructions
 

  • In a large sauce pan, add butter, sugar, salt, and water. Cook until butter melts and water comes to a boil.
  • Remove from heat and mix in flour until it forms into a ball of dough. Allow to cool for 5 minutes.
  • Add in vanilla and one egg and stir until combined. Then add in the remaining egg until combined and smooth.
  • Place dough in a pastry bag or gallon sized ziploc bag to pipe onto the back side of a muffin tin that has been sprayed with non-stick cooking spray. If you have an open star tip, that gives you the look of the churro. If you don't have a tip, it's still ok and will work just fine. If using a ziploc bag just snip a corner off with scissors to pipe.
  • Place in the freezer for 3 hours or overnight.
  • Heat your frying oil to 350 degrees. While the oil heats, combine the cinnamon sugar coating in a shallow dish.
  • When oil is heated, remove from the muffin tin and fry them in batches for 3-4 minutes each time. Remove from oil and place on top of paper towels to drain oil.
  • Then coat each churro with sugar and cinnamon before serving.
  • Serve with a scoop of ice cream and drizzle with chocolate or caramel ice cream topping. Serves 8.
Tried this recipe?Let us know how it was!

Recipe adapted from Tasty.

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