Churro Ice Cream Sundae Recipes

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CHURRO ICE CREAM BOWLS RECIPE BY TASTY



Churro Ice Cream Bowls Recipe by Tasty image

Here's what you need: butter, brown sugar, salt, water, flour, vanilla, eggs, cooking spray, oil, cinnamon sugar, ice cream, hot fudge, caramel sauce, piping bag, muffin tin

Provided by Tasty

Categories     Desserts

Yield 8 bowls

Number Of Ingredients 15

¼ cup butter
2 tablespoons brown sugar
½ teaspoon salt
1 cup water
1 cup flour
1 teaspoon vanilla
4 eggs
cooking spray
oil, for frying
cinnamon sugar
ice cream
hot fudge, optional
caramel sauce, optional
1 piping bag, with a small star tip
1 muffin tin, 6 to 12 cups

Steps:

  • In a 1.5-quart saucepan over medium-high heat, add butter, brown sugar, salt, and water, and bring to a boil.
  • As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium-low and add in flour. Using a wooden spoon, stir until the dough comes together to form a ball (about 1 minute).
  • Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs).
  • Mix in the vanilla extract and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.
  • Once all the eggs are incorporated, transfer it to a piping bag with a small star tip.
  • Invert a muffin tin and spray thoroughly with nonstick cooking spray. Pipe the dough around the inverted cups in spirals to form the bowls. Immediately transfer the tray to the freezer and freeze until solid (about 3 hours or overnight).
  • Heat oil in a deep pot to 350˚F (175˚C). Remove the muffin tin from the freezer and flex it to release the churro bowls (you may need to also use a butter knife under the bottom edge to initially release them). Return any extras to the freezer while you wait to fry.
  • Fry them in batches, until nicely browned, no more than 3 minutes at a time. Be sure to carefully turn them so they fry evenly.
  • Once desired color is reached, remove them from the oil to a paper towel-lined plate. Dab off any excess oil then roll them in cinnamon sugar.
  • Fill with your favorite ice cream and toppings.
  • Enjoy!

Nutrition Facts : Calories 198 calories, Carbohydrate 15 grams, Fat 12 grams, Fiber 0 grams, Protein 5 grams, Sugar 2 grams

CHURRO ICE CREAM SANDWICHES RECIPE BY TASTY



Churro Ice Cream Sandwiches Recipe by Tasty image

Here's what you need: water, oil, salt, flour, oil, sugar, cinnamon, vanilla ice cream

Provided by Alvin Zhou

Categories     Bakery Goods

Yield 10 servings

Number Of Ingredients 8

3 cups water
⅓ cup oil
½ tablespoon salt
2 cups flour
oil, for frying
1 cup sugar
¼ cup cinnamon
2 pt vanilla ice cream

Steps:

  • In a large pot, bring the water, oil, and salt to a boil.
  • Add the flour and turn the heat off. Quickly stir the flour until it forms a smooth paste/ball.
  • Transfer the dough into a piping bag lined with a star tip.
  • Pipe 6-inch (15 cm) spirals onto a sheet lined with parchment paper, starting from the middle and going around in a circle, making sure that there are no gaps between the loops.
  • Repeat with the remaining dough.
  • Freeze the circles for at least 2 hours.
  • Heat oil in a pot over high heat.
  • Fry the circles until light golden brown, then drain them on a paper towel.
  • Mix the sugar and the cinnamon in a separate bowl.
  • Coat each churro disc in the cinnamon sugar mix, shaking off any excess.
  • Place a scoop of ice cream in between 2 churro discs.
  • Enjoy!

Nutrition Facts : Calories 423 calories, Carbohydrate 57 grams, Fat 19 grams, Fiber 2 grams, Protein 6 grams, Sugar 32 grams

CHURRO FUNNEL CAKE ICE CREAM SUNDAES



Churro Funnel Cake Ice Cream Sundaes image

Mexican churros and funnel cakes mashed into one fabulous ice cream sundae.

Provided by Annalise

Categories     Dessert

Time 35m

Number Of Ingredients 16

1 cup granulated sugar ((200 grams))
1 tablespoon ground cinnamon
½ cup whole milk ((125 ml))
½ cup water ((125 ml))
½ cup unsalted butter ((113 grams))
1 tablespoon granulated sugar
1 ½ teaspoon salt
¾ cup all-purpose flour ((90 grams))
3 large eggs
1 cup heavy cream ((250 ml))
1 tablespoon corn syrup
Pinch salt
8 ounces bittersweet or semisweet chocolate (, chopped (225 grams))
¼ teaspoon ground cinnamon
½ teaspoon vanilla extract
Vanilla ice cream (, for serving)

Steps:

  • Combine the sugar and cinnamon in a wide shallow dish and set aside.
  • In a medium saucepan set over medium heat melt the butter, then add in the milk, water, sugar and salt. Bring the mixture just to a boil and removed from heat. Mix in the flour and stir until it becomes a thick paste. Return the saucepan to medium heat and stir continuously for several minutes as the dough dries out. Look for a thin layer of film on the bottom of the pan.
  • Remove from heat and put the dough into a bowl of a stand mixer fitted with a paddle attachment. Mix on low for about 5 minutes or cooled slightly. Add the eggs one at a time, beating well between each addition. Pour the dough into a piping bag fitted with a medium plain tip or star tip.
  • Bring a heavy-bottomed pot filled with vegetable oil to 350°F. Pipe the dough directly into the hot oil, swirling the batter as it falls in. The funnel cakes will be a little unpredictable, but aim to make them about 6 inches in diameter.
  • Cook for about 3 minutes on each side until golden brown. Transfer to a paper towel lined sheet pan to drain for about 1 minute, then dump in the cinnamon sugar and toss to coat. Serve immediately with ice cream and chocolate sauce.
  • In a small saucepan over medium heat, warm the heavy cream, corn syrup and salt just until the mixture steams but doesn't quite come to a boil. Reduce heat to low and add the chocolate and cinnamon. Stir constantly until chocolate is melted and mixture is smooth. Stir in the vanilla extract.
  • Serve the chocolate sauce warm. Store leftovers in the fridge for up to 1 week.

Nutrition Facts : Calories 744 kcal, Sugar 53 g, Sodium 646 mg, Fat 47 g, SaturatedFat 28 g, Carbohydrate 73 g, Fiber 4 g, Protein 8 g, Cholesterol 181 mg, ServingSize 1 serving

CHURRO CHIP SUNDAE



Churro Chip Sundae image

Provided by Ree Drummond Bio & Top Recipes

Categories     dessert

Time 35m

Yield 4 sundaes

Number Of Ingredients 12

Vegetable oil, for frying
1/2 cup sugar
1 tablespoon ground cinnamon
1/2 teaspoon sea salt
24 wonton wrappers, cut in half to create triangles
1 pint dulce de leche ice cream
1 pint strawberry ice cream
1 pint vanilla ice cream
Canned whipped cream, for topping
12 maraschino cherries
1/2 cup dulce de leche
1/4 cup sprinkles

Steps:

  • For the churro chips: Add 1 to 2 inches vegetable oil to a heavy-bottomed pot. Heat to 350 degrees F.
  • Meanwhile, mix together the sugar, cinnamon and salt in a small bowl, then set aside.
  • When the oil is ready, add the wonton wrappers in batches, being careful not to overcrowd the pot. Cook until golden and crisp, about a minute. Remove the chips and toss with a good amount of the cinnamon mixture; you don't want to skimp! Repeat with the remaining wonton wrappers and cinnamon mixture.
  • For the sundaes: Add a scoop of each of the ice creams to a bowl. Add some chips around the edge, crushing a few over the top for good measure. Top with the whipped cream, cherries, dulce de leche and sprinkles. Repeat with the remaining ingredients to make 3 more sundaes.

CHURRO ICE CREAM SUNDAE



Churro Ice Cream Sundae image

Perfectly crispy and impeccably creamy, this dessert is a sweet summer treat. Paired with whipped cream, raspberries and pineapple, the cherry on top of this sundae is actually cinnamon-sugar for a delicious churro taste.

Provided by Mary Jenny

Categories     Dessert

Time 5h5m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups great value ice cream (Cowmooflage)
1 eggs, yolk discarded or 1/4 cup egg white
2 cups corn flakes, finely crushed
1 tablespoon sugar
1 teaspoon cinnamon
vegetable oil (for frying)
1 cup whipped topping
1 1/3 cups pineapple tidbits
1 1/3 cups raspberries

Steps:

  • Line a rimmed baking sheet with plastic wrap.
  • Using a scoop, place 4, ½-cup balls of ice cream onto the prepared baking sheet. Freeze for 1 hour. Once hardened, shape ice cream with hands to round out bottoms.
  • Whisk egg white until frothy in a medium bowl. Place Corn Flakes in a shallow dish. Dip ice cream in egg to coat completely and then coat in corn flakes. Return to prepared pan and freeze for 4 hours.
  • Stir sugar and cinnamon in a small bowl.
  • Heat 2 inches of oil in medium, heavy-bottomed saucepan to 375⁰F. Add ice cream in batches of 2 and fry for 15 seconds, turning gently with a slotted spoon. Remove with slotted spoon.
  • Remove and place in 4 bowls, adding a ¼ cup of whipped topping on each. Distribute pineapple and raspberries evenly among the bowls. Sprinkle each sundae with 1 tsp cinnamon sugar.
  • Tip: To make this dish even more authentic, drizzle with chocolate sauce and dulce de leche.

Nutrition Facts : Calories 306.2, Fat 12.2, SaturatedFat 7, Cholesterol 86.9, Sodium 192.3, Carbohydrate 45.5, Fiber 4.6, Sugar 27.1, Protein 6.1

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