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.
Churro Ice Cream Bowls
- 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
- 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.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.