A churro ice cream bowl is the ultimate dessert mash-up. I get the best of both worlds: the crispy, cinnamon-sugar-coated churro and the creamy, cold ice cream. Each bowl is crunchy on the outside, tender on the inside, and perfectly shaped to hold a scoop (or two) of my favorite flavors. This is the kind of treat I like to make when I want to impress guests or just enjoy a fun twist on a classic sweet.

Why You’ll Love This Recipe

I love how this recipe turns a nostalgic churro into a creative dessert bowl. The process may take a little time, but the payoff is incredible—it looks as good as it tastes. I can fill the bowls with ice cream, hot fudge, or caramel sauce, and each one feels like a personal, edible sundae dish. What I like most is that it’s versatile: I can keep it simple with vanilla ice cream or go wild with unique flavors like horchata, espresso, or even fruity sorbets.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ¼ cup butter (55 g)

• 2 tablespoons brown sugar

• ½ teaspoon salt

• 1 cup water (240 mL)

• 1 cup flour (125 g)

• 1 teaspoon vanilla

• 4 eggs

• cooking spray

• oil, for frying

• cinnamon sugar

• ice cream

• hot fudge, optional

• caramel sauce, optional

Directions

1. In a saucepan, I melt butter with brown sugar, salt, and water over medium-high heat until it begins to boil.

2. I reduce the heat to medium-low, then stir in the flour until the dough comes together in a ball (about 1 minute).

3. I remove the pan from the heat and let the dough cool for 5 minutes.

4. I mix in vanilla and beat in the eggs one at a time until the dough is smooth.

5. I transfer the dough to a piping bag fitted with a small star tip.

6. I invert a muffin tin, spray it generously with cooking spray, and pipe the dough in spirals around the cups to form bowls.

7. I freeze the tray until solid, at least 3 hours or overnight.

8. I heat oil to 350˚F (175˚C). I carefully release the bowls from the tin and fry them in batches for about 3 minutes, turning so they brown evenly.

9. I place the bowls on a paper towel to drain, then roll them in cinnamon sugar.

10. I fill each bowl with ice cream and toppings before serving.

Servings and timing

This recipe makes about 8 churro bowls.

• Prep time: 3 hours 15 minutes (includes freezing)

• Cook time: 15 minutes

• Total time: 3 hours 30 minutes

Variations

I sometimes bake the bowls instead of frying them by cooking at 400°F for 25 minutes. For flavor twists, I add a pinch of espresso powder or extra cinnamon to the dough. I’ve also made these into rings or donuts when I don’t need bowls—just as delicious, but easier to shape. For filling, I like to try different ice creams such as dulce de leche, chocolate chip, or fruit sorbet.

storage/reheating

I store leftover churro bowls in an airtight container at room temperature for up to 2 days. To bring back crispiness, I reheat them in the oven at 350°F for about 5 minutes. I don’t recommend freezing the fried bowls since they lose texture, but I can keep the piped, un-fried dough in the freezer until I’m ready to fry fresh ones.

FAQs

Can I make the dough ahead of time?

Yes, I like to pipe the dough onto the muffin tin and freeze it overnight. This way, I can fry them the next day when I need them.

Do I have to use a piping bag?

A piping bag gives me the best churro texture and look, but in a pinch, I can use a zip-top bag with the corner snipped.

Can I bake these instead of frying?

Yes, I bake them at 400°F for 25 minutes, but they won’t be quite as crispy as fried ones.

How do I keep the bowls from sticking to the muffin tin?

I spray the tin very generously with cooking spray. This step makes it much easier to remove them after freezing.

What toppings go best with churro bowls?

I love them with vanilla or horchata ice cream, hot fudge, caramel sauce, or even fresh fruit and whipped cream.

Conclusion

Churro ice cream bowls are one of my favorite desserts to make when I want to combine fun presentation with irresistible flavor. I enjoy the process of shaping, frying, and filling each bowl, and the end result always feels festive. Whether I serve them at a party or just treat myself on a weekend, these bowls never fail to impress. Would you like me to also create a shorter, simplified version of this article that you can use as a quick recipe card?

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