Churro Ice Cream Cups

A Churro Ice Cream Cup dusted with sugar is topped with two scoops of vanilla ice cream, served on a gray plate.

4.89 from 17 votes

These churro ice cream cups are easy to make and fun to eat! They're piped on cupcake tins for the perfect serving size and baked, not fried!

Servings: cups

Author: Miranda Couse

Ingredients

Baked Churros

1 cup water
1/2 cup unsalted butter
1 tablespoon light brown sugar packed
2 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour plus 1 - 2 tablespoons additional flour if needed
3 large eggs

Coating

1/2 cup granulated sugar
1 teaspoon ground cinnamon
3 cups ice cream

Instructions

Choux Pastry

Preheat oven to 400 degrees. Flip your cupcake tin upside down and spray everyother cavity with nonstick cooking spray. Be sure to coat it thoroughly on the cavity and around the bottom so there will be no sticking.
In a medium saucepan, add in the water, butter, brown sugar, granulated sugar, and salt. Place over medium heat and stir occasionally until the sugar is dissolved and the butter is melted.
Once the sugar is dissolved and butter is melted, remove from the heat and add in the vanilla extract and flour. Stir using a wooden spoon until the mixture comes together into a ball.
Press a groove into the center of the dough ball and add in your first egg. You'll be adding the eggs one at a time. Stir until the egg is completely incorporated into the dough.
Repeat with the second egg and then the third egg. The dough will be thinned out but should hold it's shape when piping it and not run out of the end of the bag without pressure. If it doesn't, add an additonal 1 to 2 tablespoons of flour to the choux pastry.
Let the choux pastry cool for 5 to 10 minutes before adding it to the pastry bag so it's easy to handle without burning you.
Add the choux pastry to the piping bag fitted with a Wilton 1M piping tip.
Begin piping around the bottom of each of the greased cups. Be sure to keep it slightly pressed against the last line of dough you piped to avoid making any cracks in your bowls.
Once you have finished piping, give a gentle tap with your finger to the center of the bowl. This will push down any peaks and make the bowl sit evenly after it's baked.
Spray the dough with more of the nonstick cooking spray to crisp up the dough when it's being baked and have a more uniformed golden color to them.
Place into the preheated oven in the center rack and bake for 30 to 40 minutes until golden brown.

Topping

While the ice cream cups are baking, add the sugar and cinnamon into a medium sized bowl. Stir to combine.
Remove the warm bowls from the cupcake tin and place into the cinnamon sugar. Carefully coat each bowl with the cinnamon sugar.
Let it cool completely and add a scoop or two of ice cream to your edible bowl.

Notes

Storage: Use these cups immediately or store them in an airtight container or storage bag at room temperature for up to 3 days. You may need to reroll them in cinnamon sugar as they will begin melting the topping off after the first day.

Nutrition