We are in full swing summer mode over here! We’re planning on spending the last few weeks before school starts enjoying late nights, bonfires, and tons of ice cream. Since National Ice Cream Day is July 17th I thought it would be fun to do a new twist on one of my favorite desserts. These Ice Cream Churro Cups are absolutely perfect for eating in front of a bonfire with your favorite people!
Revisiting a Favorite
I shared a recipe last year for Cream Cheese Churro Cups and ever since then I’ve wanted to adapt the recipe for ice cream. If you’re unfamiliar with churros (you poor thing!), they’re basically a pipped stick of fried dough covered in cinnamon sugar. You usually get them with either a caramel, vanilla cream, or chocolate filling (although I’m kinda partial to plain.) They are a festival staple in the Mexican community and are every bit as delicious as they sound!
For this recipe, I’m taking the classic churro and piping it onto the back of a muffin tin to create a cup-like shape. They’re really easy to make but do take a bit of planning since the dough needs to be frozen before deep frying.
Deep Fried Goodness
Once the cups have been frozen solid, run a bit of hot water on the underside to help release the dough. Depending on the size of your frying pan (I like to use a large wok), deep fry a couple cups at a time and stick the rest of the cups back in the freezer until you’re ready for more. I’m thinking a standalone deep fryer would be even better but since I don’t have one, my wok does the job just fine!
Once all the cups have been fried and placed on a paper towel to drain excess oil, all that’s left to do is coat the cup with cinnamon sugar. A warning to the wise: it’s going to be hard to resist taking a bite out of one of the cups. I totally understand because they’re just so warm and yummy looking but the ice cream is worth the wait!
Scoops of Love
And now the time we’ve all been waiting for. Add a large ice cream scoop to the churro cup and drizzle with a bit of caramel! Totally worth the wait, right? I like to use Mexican caramel (cajeta) because it’s super delicious but any available type will do. Of course, you could add any type of toppings in place of the caramel. Chocolate fudge would be pretty amazing too!
There’s just something about summertime that makes you want to hang out with family and friends outside as the sun goes down. We have a small fire pit in the back yard that is perfect for congregating around while the children play in the pool or playscape. I love having the HomeRight ElectroLight Fire Starter because it means we can get the bonfire going in just a matter of minutes. The fuss and smell of lighter fluid are all but a distant memory now!
I’m not exaggerating when I say you have to make this recipe! Delicious doughy goodness with sweet ice cream and caramel…what’s not to LOVE?! These Ice Cream Churro Cups are perfect for enjoying in front of a summer bonfire but would also be great during the fall season. Hope you and your family enjoy!
Churro Ice Cream Cups
- 1/2 Cup Butter
- 1 Cup Water
- Pinch of salt
- 1 Cup Flour Gluten Free can also be substituted
- 3 Eggs beaten
- Oil for frying
- 1/2 Cup Sugar
- 1/4 Cup Cinnamon optional
- Ice Cream
- Combine butter, water, and salt over high heat in large pan until butter is completely melted.
- Gradually stir in flour.
- Reduce heat to low and continue stirring until batter forms a ball.
- Remove from heat and gradually stir in beaten eggs.
- Transfer to large pastry bag with star tip.
- Pipe cup shapes onto the back of cupcake tin and freeze.
- When solid, remove from freezer and allow to sit until cups are easily removed.
- Heat oil in a large pan with high walls (I used a wok) until about 350°. Carefully insert frozen churro cups.
- Remove when golden brown on both sides and transfer to a paper towel covered plate to absorb the oil.
- Pour sugar (and optional cinnamon) onto a small bowl and dip slightly cooled churros to cover.