Churro Ice Cream Cups
User Reviews
4.9
Churro Ice Cream Cups
Description
The Churro Ice Cream Cups recipe features a baked choux pastry dough made with water, butter, brown and granulated sugar, salt, vanilla, flour, and eggs. The dough is cooked on the stovetop before adding eggs, then piped into an upside-down cupcake tin sprayed to prevent sticking. Baking at 400°F forms crunchy edges while keeping the interiors soft and hollow to serve as edible containers. Once baked, the cups are rolled in a cinnamon sugar coating that adds a sweet, aromatic layer resembling traditional churros.
This technique provides a sturdy yet tender cup ideal for holding ice cream or other chilled fillings, making it a fun dessert presentation. The sugar and cinnamon coating provides a familiar churro flavor and a slightly crisp texture that contrasts with creamy fillings.
Finished cups can be filled with ice cream or similar treats just before serving, allowing for a pleasant combination of warm pastry and cold ice cream. The recipe includes tips on preparing the cups ahead but suggests using them within three days to maintain the coating's texture, with a reminder that the coating might lose some of its adherence over time.
Ingredients
Baked Churros
- 1 cup water
- 1/2 cup butter unsalted
- 1 tablespoon light brown sugar packed
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour plus 1 – 2 tablespoons additional flour if needed
- 3 egg large
Coating
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 3 cups Ice cream
Instructions
Choux Pastry
- Preheat oven to 400 degrees. Flip your cupcake tin upside down and spray everyother cavity with nonstick cooking spray. Be sure to coat it thoroughly on the cavity and around the bottom so there will be no sticking.
- In a medium saucepan, add in the water, butter, brown sugar, granulated sugar, and salt. Place over medium heat and stir occasionally until the sugar is dissolved and the butter is melted.
- Once the sugar is dissolved and butter is melted, remove from the heat and add in the vanilla extract and flour. Stir using a wooden spoon until the mixture comes together into a ball.
- Press a groove into the center of the dough ball and add in your first egg. You’ll be adding the eggs one at a time. Stir until the egg is completely incorporated into the dough.
- Repeat with the second egg and then the third egg. The dough will be thinned out but should hold it’s shape when piping it and not run out of the end of the bag without pressure. If it doesn’t, add an additonal 1 to 2 tablespoons of flour to the choux pastry.
- Let the choux pastry cool for 5 to 10 minutes before adding it to the pastry bag so it’s easy to handle without burning you.
- Add the choux pastry to the piping bag fitted with a Wilton 1M piping tip.
- Begin piping around the bottom of each of the greased cups. Be sure to keep it slightly pressed against the last line of dough you piped to avoid making any cracks in your bowls.
- Once you have finished piping, give a gentle tap with your finger to the center of the bowl. This will push down any peaks and make the bowl sit evenly after it’s baked.
- Spray the dough with more of the nonstick cooking spray to crisp up the dough when it’s being baked and have a more uniformed golden color to them.
- Place into the preheated oven in the center rack and bake for 30 to 40 minutes until golden brown.
Topping
- While the ice cream cups are baking, add the sugar and cinnamon into a medium sized bowl. Stir to combine.
- Remove the warm bowls from the cupcake tin and place into the cinnamon sugar. Carefully coat each bowl with the cinnamon sugar.
- Let it cool completely and add a scoop or two of ice cream to your edible bowl.
Notes
- These churro cups are best used fresh but can be stored at room temperature in an airtight container for up to 3 days.
- If stored, you may need to reroll the cups in cinnamon sugar to refresh the coating as it can diminish after the first day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cups
Amount Per Serving
Calories 638 kcal
% Daily Value*
| Calories | 638kcal | 32% |
| Carbohydrates | 88g | 29% |
| Protein | 11g | 22% |
| Fat | 28g | 43% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 147mg | 49% |
| Sodium | 286mg | 12% |
| Potassium | 206mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 45g | 90% |
| Vitamin A | 888IU | 18% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 122mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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