Can I use different types of milk or cream?

For a richer flavor, use full-fat milk and heavy cream. If you're looking to cut calories, you can substitute with lower-fat options, but the texture might be slightly different.

Can I use a different ice cream flavor?

Absolutely! Feel free to experiment with different ice cream flavors. Vanilla, chocolate, or even strawberry would pair wonderfully with the churro bowls.

Can I make the churro bowls ahead of time?

Yes, you can prepare the churro bowls ahead of time and store them in an airtight container at room temperature. Just be sure to add the ice cream right before serving to prevent the bowls from getting soggy.

What if I don't have a piping bag?

If you don't have a piping bag, you can use a Ziploc bag with a corner cut off. It might not be as precise, but it works in a pinch! Or you can even just shape the dough into small bowls by hand.

What if the dough is too sticky?

If the dough is too sticky, add a little more flour, one tablespoon at a time, until it reaches a manageable consistency. Be careful not to add too much, or the churros will be dry.

Remember those carefree summer days, chasing after the ice cream truck? I do! The anticipation, the jingle getting louder, and finally, the sweet, cold reward. Well, these Mini Churro Ice Cream Bowls bring back that feeling, but with a homemade twist. They're fun, delicious, and surprisingly easy to make. Plus, who can resist a warm, cinnamon-sugared churro shaped like a bowl, filled with creamy ice cream?

These bowls aren't just for summer, though. Imagine serving these up at a holiday gathering or a birthday party. They're a total crowd-pleaser, guaranteed to bring smiles to everyone's faces. Plus, they're a great way to get creative in the kitchen. Feel free to experiment with different ice cream flavors, toppings, and even the churro dough itself! A little bit of citrus zest in the dough? Why not? Let's dive into creating this magical dessert, one delicious step at a time.

Mini Churro Ice Cream Bowls

Name: Mini Churro Ice Cream Bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Mexican-Food
Ingredients: 1 cup Water; 1/2 cup Unsalted Butter; 2 tablespoons Granulated Sugar; 1/4 teaspoon Salt; 1 cup All-Purpose Flour; 2 Large Eggs; 1/2 cup Granulated Sugar; 1 teaspoon Ground Cinnamon; 2 tablespoons Melted Butter; 1 pint Vanilla Ice Cream; as needed Chocolate Sauce; as needed Caramel Sauce

Mini Churro Ice Cream Bowls: Warm, cinnamon-sugared churro bowls filled with your favorite ice cream and toppings. A fun and easy dessert that's perfect for any occasion!

⏳ Yield & Time

Yield: 6 servings

Preparation Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

📖 Instructions

Get started by preheating your oven to 350°F (175°C). Trust me, you don't want to skip this step—a preheated oven is key for perfectly golden churro bowls. While it's heating up, lightly grease a baking sheet. This prevents the bowls from sticking and ensures they come off easily once baked.
In a medium saucepan, combine water, butter, sugar, and salt. Cook over medium heat, stirring occasionally, until the butter has melted and the mixture comes to a boil. Watch it carefully; you don't want it to burn!
Remove the saucepan from the heat and quickly stir in the flour all at once. Keep stirring vigorously until a smooth dough forms and pulls away from the sides of the pan. This might take a bit of elbow grease, but trust the process. The dough should look smooth and feel slightly firm.
Let the dough cool for about 5 minutes. This is important because you don't want to cook the eggs when you add them in the next step.
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. The dough might look a bit curdled at first, but keep mixing until it becomes smooth and glossy. Patience is key here!
Transfer the dough to a piping bag fitted with a large star tip. If you don't have a piping bag, a Ziploc bag with a corner snipped off will work just fine.
Pipe small circles of dough onto the prepared baking sheet, creating a bowl shape with a hollow center. Aim for about 3-4 inches in diameter. These will be your mini churro bowls!
Bake for 15-20 minutes, or until the bowls are golden brown and firm to the touch. Keep an eye on them, as baking times can vary depending on your oven.
While the bowls are baking, prepare the cinnamon sugar mixture. In a shallow dish, combine the sugar and ground cinnamon. Set aside.
Once the churro bowls are out of the oven and still warm, brush them lightly with melted butter and then dredge them in the cinnamon sugar mixture, making sure they're fully coated. The butter helps the sugar stick, and the cinnamon adds that classic churro flavor.
Let the churro bowls cool completely on a wire rack. This will help them crisp up.
Now for the fun part! Fill each churro bowl with your favorite ice cream. I personally love vanilla, but chocolate, strawberry, or even coffee ice cream would be amazing too.
Drizzle with your favorite toppings, such as chocolate sauce, caramel sauce, whipped cream, sprinkles, or fresh fruit. Get creative and have fun with it!
Serve immediately and enjoy! These mini churro ice cream bowls are best enjoyed fresh, so gather your friends and family and dig in.

📝 Notes

For extra flavor, try adding a pinch of nutmeg or a dash of vanilla extract to the churro dough.
If you want to make these ahead of time, you can store the baked churro bowls in an airtight container at room temperature for up to 2 days. Just add the ice cream and toppings right before serving.