The Sunday Cookbook: Churro Ice Cream Bowls
Updated: Oct 29, 2019
¼ cup butter, sliced
2 tbsp light brown sugar
½ tsp salt
1 cup water
1 cup flour
1 tsp vanilla extract
Cooking spray (We used canola)
Frying oil (We used soybean)
Piping bag with a small tip or an icing gun
In a medium-sized pot, melt butter over medium heat. Add brown sugar, salt, and water and bring to a boil.
Reduce to medium-low heat and stir in the flour. Continue to stir until the dough forms a ball. Remove from the heat and set aside to cool.
Mix in the vanilla extract and the eggs one at a time. After the eggs have been fully mixed into the dough add the mixture to the piping bag\frosting gun.
Take the muffin tin and turn it upside down. Spray the bottom of the tin with the cooking spray.
Working in a circular motion, form the dough around each tin to form a cup. Transfer the tin to the freezer and freeze until solid (roughly 3 hours).
In a deep pot or deep fryer, heat the oil to 350˚F.
Remove the cups from the freezer and separate from the muffin tin.
Fry the cups in batches until golden brown, keep any extra cups in the to maintain their hardness.
Upon removing the cups from the fryer, pat off excess oil and then coat in cinnamon sugar.
Once all the cups have been fried and coated, fill with ice cream and enjoy.