Churro Ice Cream Cups #dessert #easyrecipe

Churro Ice Cream Cups #dessert #easyrecipe

Churro Ice Cream Cups that are anything but difficult to make and enjoyable to eat! They're funneled on cupcake tins for the ideal serving size and heated, not seared, so they're somewhat better for you. They're ideal for summer gatherings and everybody eats their glass so no filthy dishes.

When you make these stunning glasses and hurl them in their cinnamon and sugar covering, the following stage is to locate the ideal frozen yogurt to go in them.

I'm an absolute fixings young lady, yet I was totally content with my churro dessert mugs with simply the frozen yogurt and nothing more. Insane, isn't that so? You realize it is.

Also try our recipe Pain Au Chocolat (Chocolate Croissants) Made From Scratch

Churro Ice Cream Cups #dessert #easyrecipe

With summer in full swing, you’re always looking for fun activities and delicious recipes to try out with your kids. This fun creative dessert for a memorable after-dinner treat your family is sure to love.


  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 T. light brown sugar
  • 2 T. granulated sugar
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • 1 + 1/3 cups all-purpose flour
  • 3 large eggs room temperature


  • 1/2 cup granulated sugar
  • 1 tsp. ground cinnamon
  • 3 cups Dreyer's/Edy's Caramel Delight Slow Churned Ice Cream


  1. In a saucepan over medium heat, add in the water, butter, brown sugar, granulated sugar, and salt. Stir to combine and help dissolve the sugar. Continue to stir occasionally.
  2. Let the water come up to a boil. The butter should be melted completely. Remove from the heat and immediately add in the vanilla and flour. 
  3. Stir until the flour is incorporated and forms a ball.
  4. Make a well in the center of the dough. Add your first egg into the well and stir until the egg is completely worked into the dough.
  5. Repeat the last step with the next two eggs.
  6. Add the dough into a piping bag fitted with a 4B OR 1M tip. I chose a 4B. The dough is pretty thick and will take a little muscle to pipe out.
  7. Flip over your cupcake tin. We'll be using the backside today! Spray every other cavity with non-stick cooking spray. Be sure to coat it thoroughly on the cavity and around the bottom so there will be no sticking.
  8. 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.
  9. 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.
  10. Spray the dough with more of the non-stick cooking spray to crisp up the dough when it's being baked.
  11. Place into the preheated oven and bake for 45 minutes until golden brown.


  1. Meanwhile, add in sugar and cinnamon into a bowl. Stir to combine.
  2. Remove the warm bowls from the cupcake tin and place into the cinnamon sugar. Carefully coat each bowl with the cinnamon sugar.
  3. Let it cool completely and add a scoop of Edy's Slow Churned Caramel Delight light ice cream!

Read more our recipe : Watermelon & Cucumber Mojitos

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