Churro Ice Cream Bowls
The perfect summer treat to serve up the best sundaes!
Summer is here and who doesn't want a big scoop (or 2) of ice cream??
Let me just tell you, if you haven't had ice cream in a Churro bowl before, you are missing out!
The dough for the churros is a choux pastry dough which is made on the stove top, one of my favorite doughs to make!
It can be a finicky dough, but it's worth it! When the weather is super hot (hello summer in Israel!) the dough may need to be refrigerated before piping to make sure it holds its shape.
Follow along with the video here for super easy prep!
BONUS PRO TIP: how to fill a piping bag demo'ed in the video.
Recipe: Makes 9 Churro Ice Cream Bowls
½ cup butter
3 Tablespoons demerara sugar
1 tsp vanilla sugar
½ tsp salt
1 1/3 cup flour
½ cup sugar
1 tsp cinnamon
9 scoops of any flavor Ice Cream
Ice cream toppings:
Pre-heat oven to 400F.
Place water, butter, sugars and salt in a saucepan and cook on medium heat until sugar is dissolved. Bring water to a boil and remove from heat.
Add flour to the pot and stir with a wooden spoon or spatula until dough forms.
Add in eggs, one at a time until completely incorporated.
Fill piping bag fitted with a star tip with choux pastry dough. Pipe dough around the half circles on the flip side of the silicone mold.
Bake for 25-30 minutes until golden brown. Let cool for 5 minutes.
In a small bowl mix sugar and cinnamon.
Carefully remove bowls from mold and dip into cinnamon sugar mix. Fill with ice cream and top with chocolate syrup, sprinkles and nuts.
Tools you need for this recipe (click the pictures to order from Amazon):
Silicone Half Circle Mold
Large Star Tip