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
Servings: 6 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.