Baked Churro Ice Cream Bowls: Crispy, Sweet, and No-Fry Perfection!
Indulge your deepest churro cravings with these incredible Churro Ice Cream Bowls. Imagine the perfect churro experience: wonderfully crispy on the outside, delightfully soft and airy on the inside, and coated in a sweet, aromatic cinnamon sugar. Now, picture that authentic churro taste in an edible, scoopable bowl, ready to cradle your favorite ice cream. The best part? You can achieve this heavenly dessert without the hassle or mess of deep-frying!
Yes, you read that right – no deep frying, and still incredibly crispy! This recipe utilizes a simple, no-fail baking method that ensures each churro bowl bakes up to golden perfection. In fact, many who’ve tried them agree that these homemade baked churro bowls taste even better than many store-bought varieties. They are the ultimate dessert innovation, combining two beloved treats into one unforgettable experience.
Transform Your Dessert with Edible Churro Bowls
These churro bowls aren’t just a treat for your taste buds; they’re a feast for the eyes too! Their epic bowl shape is specifically designed for holding generous scoops of ice cream, making every spoonful an adventure. The charm of an edible bowl means less waste and more deliciousness. If you’ve been yearning for churros, but prefer a lighter, less complicated preparation, this recipe is your dream come true. Say goodbye to the oil splatters and hello to perfectly baked churro goodness.
To ensure you nail this recipe perfectly, I’ve created a comprehensive video tutorial available on my YouTube channel. This visual guide will walk you through each step, making the process even simpler to follow. Watch, learn, and create these delightful churro bowls with confidence!
Easy & Fun: Shaping Your Churro Cups with a Muffin Tin
While these magnificent churro ice cream bowls might appear intimidating at first glance, I promise they are incredibly simple to create. The secret lies in a common kitchen tool: an upside-down muffin tin! This ingenious method allows you to easily mold the churro dough into perfect cup shapes. I used to feel a bit daunted by working with dough, but with this recipe, those fears quickly disappeared. My love for churros runs deep; I’d go to great lengths for that classic cinnamon-sugar taste. From Churro French Toasts to Churro Ice Cream Sandwiches, and even exotic versions like Red Velvet Churros, Nutella Churro Donut Holes, and Churro Lava Cakes… you could say I have a sweet obsession! This recipe feeds that obsession in the best possible way.
My churro passion is so intense that I’ve designed this recipe to offer two fantastic options, catering to all your dessert needs:
1. Standard-Sized Bowls: Using a regular muffin tin, you can create larger churro bowls that comfortably fit two, or even three, scoops of your favorite ice cream if you’re a true champion at scooping!
OR
2. Mini Bowls: Opt for a mini muffin tin to craft adorable, snack-sized churro bowls. Perfect for portion control, a quick treat, or serving at gatherings where guests might want a smaller, sweet bite.
The Secret to Crispy, Authentic Baked Churro Bowls
The dough for these churro bowls is based on a successful recipe I’ve used before, notably for the Red Velvet Churros. Once you discover how simple and rewarding it is to work with, it truly becomes an addiction. This choux pastry-based batter, when baked, transforms into crispy, crunchy churro ice cream bowls that simply melt in your mouth. Each bite delivers the traditional, comforting taste of an authentic churro, beautifully coated in cinnamon sugar.
Perfecting this recipe and creating the video was quite an adventure! I spent an entire day baking these churro bowls three times over to get the batter absolutely perfect. By 10:30 PM, after a full day of culinary experimentation, grocery runs, and school pick-ups, I finally noticed I had dried batter resembling a “dandruff explosion” all over my head. My t-shirt was splattered with butter, and there was chocolate fudge smeared on my face. Despite looking like I’d just emerged from my own version of a “Hunger Games” for dessert, I did get a free cappuccino from my favorite cafe. Perhaps I looked like a desperate, poor woman, when in reality, I was just intensely focused on creating the perfect vessel for ice cream. This dedication is what goes into every recipe I share!
And that brings me to the star of the show: ice cream! Fill these incredible churro bowls to the brim with your favorite frozen delight.
(Aren’t the mini ones just irresistibly cute? ↓ ↓ ↓)
Go ahead, drizzle them generously with a rich Hot Fudge Sauce, or caramel, or even a berry compote for an extra layer of flavor…
(But let’s be honest, the bigger ones allow for more ice cream, which is always better! ↓ ↓ ↓)
Prepare yourself for an ultimate taste explosion! These Churro Ice Cream Bowls are not only a fantastic everyday dessert, but they are also perfectly timed for special occasions like Cinco De Mayo, adding a festive and delicious touch to your celebration.
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Churro Ice Cream Bowls (Cups)
Ingredients
CHURRO CUPS
- 4 oz butter
- 1 cup water + 2 tablespoons water
- 2 tablespoons white granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/4 cups all-purpose flour
- 2 large eggs at room temperature
COATING
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
Instructions
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Preheat your oven to 225°C | 440°F. Prepare your muffin tin (either standard or mini) by turning it upside down, so the cups face upwards. Liberally grease each cup and the surrounding area with butter. Butter works exceptionally well to prevent sticking and create a golden crust. Set the prepared tin aside.
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In a medium-sized saucepan, melt the butter over medium heat. Once melted, add the water, granulated sugar, pure vanilla extract, ground cinnamon, and salt. Bring the mixture to a gentle simmer, stirring occasionally, and let it cook for about 5 minutes. This step infuses the mixture with flavor. Remove the saucepan from the heat and immediately add all-purpose flour. Stir vigorously with a large wooden spoon until the mixture is well blended and pulls away from the sides of the pan to form a cohesive ball of dough.
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Take the dough off the heat and allow it to cool for approximately 5 minutes, or until it is just warm to the touch. This cooling step is crucial. Now, add one room-temperature egg to the warm dough. Quickly and vigorously beat the egg into the dough until it is completely incorporated. The mixture might look like it’s separating or not coming together at first, but keep beating, and it will eventually smooth out. Repeat this process with the second egg, beating until a smooth, thick dough forms. The consistency should be pipeable yet firm.
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Carefully scoop the prepared dough into a strong, double-lined pastry bag fitted with a large open star tip nozzle (a Wilton 1M works wonderfully for this). Starting from the base of every second muffin cup (to allow room for expansion), pipe the dough in a spiral motion to form your churro bowls. Gently press each layer of piped dough together to ensure there are no gaps and that the bowl holds its shape during baking.
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For an extra layer of crispiness, lightly spray each churro bowl with cooking oil spray just before baking. This step is essential for achieving that desirable crunchy texture and a beautiful golden-brown finish – do not skip it!
For the STANDARD BOWLS:
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Bake your standard-sized churro bowls for 35-40 minutes, or until they are a deep golden brown and feel crispy to the touch. Baking time may vary slightly depending on your oven.
For the MINI BOWLS:
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If making mini churro bowls, bake them for approximately 35 minutes, or until they too are golden and crispy. Once baked, allow them to cool slightly on the muffin tin before carefully removing them.
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While the bowls are still warm, fill a shallow bowl with the cinnamon sugar mixture (1/2 cup sugar and 1/2 teaspoon ground cinnamon, mixed well). Roll each churro bowl gently in the cinnamon sugar, ensuring an even coating. If the sugar isn’t sticking well, a very light spray of oil before rolling can help. Serve immediately with your favorite ice cream, fresh fruit salad, warm fudge sauce, or any other delicious topping your heart desires!
Notes
*Invest in a high-quality, double-lined piping bag! The churro dough is quite thick, which can put stress on weaker bags. To make piping easier and prevent bursts, divide the dough into two halves inside the piping bag, using your fingers to separate them. Pipe a small amount at a time, applying steady pressure.
*Ensure your muffin tin is non-stick, or thoroughly grease it as instructed. Otherwise, your beautiful churro bowls will likely stick, making removal difficult.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
