Take your love of churros one step further and make these super delicious Churro Ice Cream Cups. Ice cream and churros, does it get any better?!
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Churro Ice Cream Cups

These Churro Ice Cream Cups combine the best of two worlds! I drizzled mine with Mexican caramel but any topping will work!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: Mexican
Servings: 6 cups
Author: Vanessa Brady


  • 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
  • Caramel


  • 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.