Churro Ice Cream Bowls
These baked churros shaped into bowls are perfect for filling with ice cream or other desserts. The sweet, crunchy bowls are easy to make and fun to eat.
I know it’s only April but my mind is already on summer and all the ice cream and desserts I hope to make and eat this summer. I love serving ice cream in cute bowls you can eat, like my Chocolate Cookie Ice Cream Bowls, and now I have these adorable mini churro bowls.
I’m obsessed with churros. They are easy to whip up and eating them makes me happy. So far I’ve made Spanish churros, baked churros, churro waffles, and now these churro bowls.
To shape the bowls, you’ll need to use the back of a muffin pan. I used my mini muffin pan so I could make mini ones. I tried out a few with the regular muffin pan, but the bowls just seemed so big, like they would need several scoops of ice cream to fill them. These mini ones can hold one big scoop or two small ones, which I think is just the perfect size.
I filled mine with cookies and cream ice cream, one of my favorite ice cream flavors. It also happens to be my husband’s favorite too. This seemed cute when we started dating, but now I often wish it wasn’t the case. Whenever we go out for ice cream, we both want to get the cookies n’ cream flavor and it’s always a battle of who should order it. Of course I want to eat cookies n’ cream, but I want him to get another flavor so I can try a new flavor without having to commit to it.
Luckily, I always have some at home that we can both eat. This no-churn version I shared with you last summer is my go-to recipe and I try to always keep our freezer filled with a few pints.
And if you love churros as much as I do, make sure to check out my other churro recipes: Spanish churros, baked churros, churro ice cream sandwiches, churro waffles.
Churro Ice Cream Bowls
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup + 1 tbsp all-purpose flour
- 2 large eggs
- 1/4 cup sugar
- 1/2 tsp ground cinnamon
Instructions
- In a medium saucepan over medium heat, add water, butter, and salt. Bring to a boil and stir until butter is completed melted. Turn off heat and add in flour. Stir until all flour is incorporated and becomes a smooth dough ball. Add in eggs and stir into dough, mixing until dough becomes smooth and uniform again. Scoop dough into a pastry bag.
- Preheat oven to 425ºF. Invert your mini muffin tin, so that the bottoms are facing up, and lightly grease the exterior of 8 of the molds. I recommend you space them out, skipping every other mold (like in the photo above), so that the bowls aren't too close together. Using a 1M wiltson star tip, pipe around the greased molds until you cover the entire mold. Make sure when you are piping that each new circle layer is touching the previous layer, so that there are no gaps. Bake for 25-30 minutes until churros turn golden brown and are crispy. A pool of oil will be puddled at the bottom of the baking pan, but you can ignore that.
- Gently remove the churro bowls from the molds and let cool for a few minutes. In a small bowl, mix together sugar and cinnamon. Pour into a ziploc bag. Place one churro into the bag at a time, moving the churro bowl around in the bag until the exterior of the bowl is completely covered in cinnamon sugar. Repeat with remaining churro bowls. Please do not skip the sugar step. Your churros will have no sugar or flavor without the sugar. I also found that the ziploc bag method works much better than just simply trying to roll the churro bowls in a bowl filled with the cinnamon sugar.
- Add your favorite ice cream and serve immediately.
Hello, I can’t wait to make your churro bowls, but, how many bowls are in one batch?
this recipe makes 8 bowls. You can find the quantity in the purple yield box on the very top of the recipe box.
Hi I was just wondering if there is a recipe that you could make these without using eggs
I have not attempted to make this batter without eggs. Sorry!
How long can I save these after they are made?
they are best eaten within a few hours as they will loose their crispness. you may be able to freeze and reheat in a toaster oven but I haven’t tried saving them before
Sounds yummy. Can these bowls be made in advanced and reheated?
i have not tried to reheat them so I’m not sure. It might be better to freeze them without cooking and then bake them when you’re ready to use.
My mixture came out to lumpy. What can I do to prevent this next time?
if you stir in the flour while the butter is melted, you should be able to get a smooth mixture. At what point did your mixture turn lumpy? After the flour or after the eggs?
Hello, I too feel like it came out too lumpy, and when it comes down to piping it down to the tins the mixture is way to smooth that it runs .. help! I made this a few years ago and it came out good the first time ; now idk what gives lol
The recipe has not changed so I’m not sure why it isn’t working for you now when it was before. Make sure to turn off stove heat before adding the flour and mix the flour into the dough until smooth before adding the eggs. There shouldn’t be any lumps. The lumps sounds like the flour was not completely mixed, which would also lead to the batter running.
Worked perfectly!!
that’s great!!
Hi, quick questions – after adding the flour to the melted butter mixture do you turn the heat back on and cook the dough ball (like you would traditionally do for churro dough) or do you just create the dough mixture and then add eggs without cooking the dough ball? Thank you!!
You do not turn the heat back on.