Churro Ice Cream Bowls

by Barry Lewis


230ml water (1 cup)
2tbsp brown sugar
50g butter, cut in small cubes (1/4 cup)
130g plain flour (1 cup)
4 eggs
1tsp vanilla extract
Vegetable oil for frying
Ice cream of your choice
Chocolate and toffee sauce (optional)

This recipe came about from a request from a subscriber that had made the recipe and struggled to make it work, so it was only fair to give it a go a churro ice cream bowl some loving – not that it needs any, oh blimey! It worked for me a charm and I filled it with Ben and Jerry’s peanut butter ice cream and topped with chocolate and toffee sauce, so good!

First up in a saucepan pour in the water, brown sugar and butter. Stir over a low flame until the butter has melted and the sugar is dissolved. Turn down to a low flame and add in the flour, stirring until it becomes thickened into a dough texture, let it cook around the pan for another minute or so then take the pan off of the heat.

Add in the vanilla extract, then the eggs gradually, stirring as you go, it may take a while for the eggs to merge together but keep going it will be worth it! Transfer this batter mixture into a piping bag with a star nozzle.

Turn a muffin tin upside down spray with cooking spray on the bottoms of the tin that are sticking up, then pipe the bowl shape onto the tin starting at the bottom working your way around until you hit the tops. Freeze overnight or for at least 4 hours.

Fry in a hot pan of oil until browned and optionally roll in some sugar mixed with cinnamon if you wish. Serve with ice cream and sauce!