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Crispy Homemade Churro Ice Cream Bowls

churro ice cream bowls - featured image
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These crispy, cinnamon-sugar-coated churro bowls are baked over oven-safe molds and perfect for holding scoops of ice cream, offering a fun and impressive dessert treat.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour, sifted
  • 2 tablespoons granulated sugar (for dough)
  • ½ cup (100g) granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • 3 tablespoons (43g) unsalted butter, softened
  • ⅓ cup (80ml) whole milk, room temperature
  • 1 teaspoon vanilla extract
  • Vegetable oil, for brushing dough before coating

Instructions

  1. In a large bowl, whisk together 1 cup (120g) sifted all-purpose flour, 2 tablespoons granulated sugar, ¼ teaspoon salt, and ½ teaspoon baking powder.
  2. Cut in 3 tablespoons (43g) softened unsalted butter using fingers or a pastry cutter until mixture resembles coarse crumbs.
  3. Stir in ⅓ cup (80ml) whole milk and 1 teaspoon vanilla extract until a soft dough forms. Add a touch more flour if sticky, but do not overdo it.
  4. Wrap dough in plastic wrap and refrigerate for about 15 minutes to firm up.
  5. On a lightly floured surface, roll dough into a thin rectangle about ⅛ inch (3mm) thick.
  6. Cut dough into strips about 1 inch (2.5cm) wide and 8 inches (20cm) long.
  7. Lightly brush each strip with vegetable oil to help cinnamon sugar stick.
  8. Mix ½ cup (100g) granulated sugar with 1 tablespoon ground cinnamon in a shallow dish.
  9. Roll each oiled strip in cinnamon sugar until well coated.
  10. Carefully wrap strips around outside of oven-safe bowls or ramekins, overlapping slightly to form a bowl shape. Press ends to seal; use two strips per bowl if needed.
  11. Place shaped bowls upside down on parchment-lined baking sheet.
  12. Bake in preheated oven at 375°F (190°C) for 12-15 minutes or until golden and crispy.
  13. Let bowls cool completely before gently peeling off molds. Use a butter knife around edges if sticking.
  14. Fill crispy churro bowls with your favorite ice cream, fresh fruit, or whipped cream and serve.

Notes

[‘Roll dough thinly and evenly for crispy bowls; thick dough results in chewy texture.’, ‘Brush strips with oil before coating to help cinnamon sugar stick.’, ‘If dough is too soft when shaping, chill wrapped bowls in fridge for 5 minutes before baking.’, ‘If oven runs hot, reduce temperature by 10-15°F and bake longer to avoid burning sugar.’, ‘Use fresh ground cinnamon for best flavor.’, ‘Store bowls in airtight container at room temperature for up to 2 days; avoid refrigeration to maintain crispiness.’, ‘Reheat leftover bowls in 300°F (150°C) oven for 3-5 minutes to regain crispness.’]

Nutrition

Keywords: churro, ice cream bowl, cinnamon sugar, crispy dessert, homemade churros, easy dessert, baked churros, cinnamon dessert

Find it online: https://chrisfeasts.com/crispy-homemade-churro-ice-cream-bowls-easy-recipe-for-perfect-treats/