CHURRO ICE CREAM SANDWICHES RECIPE BY TASTY
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
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 ICE CREAM BOWLS RECIPE BY TASTY
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
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 TACOS WITH MEXICAN CHOCOLATE ICE CREAM
Provided by Richard Blais
Categories dessert
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a small saucepan over low heat. Add the salt, 1/4 cup sugar and 2 1/4 cups water to the butter and remove from the heat. Stir in flour with a wooden spoon until the mixture is smooth and a dough is formed. Transfer to a stand mixer fitted with the paddle attachment, then add the eggs one at a time, beating on medium speed, followed by the vanilla.
- Transfer the mixture to a piping bag fitted with a star tip and set aside. Cut parchment paper into 5-inch squares and place them on a sheet tray. Pipe a cookie-sized round of the churro batter onto each parchment square, then freeze for 1 hour.
- Heat the vegetable oil in a Dutch oven to 350 degrees F. Fit a rack inside a sheet tray.
- Combine the cinnamon with the remaining 1/4 cup sugar in a small bowl. Carefully slide half the frozen churros off the parchment paper into the hot oil and cook until golden brown and crisp, 6 to 8 minutes, then transfer to the rack. Sprinkle each churro with the cinnamon-sugar mixture immediately after removing them from the fryer.
- Top each churro with a scoop of ice cream and a drizzle of dulce de leche, if using.
CHURRO ICE CREAM CONES
Make and share this Churro Ice Cream Cones recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 45m
Yield 4 cones, 4 serving(s)
Number Of Ingredients 12
Steps:
- In order to mold the cones, you will need a sheet of white paper cut into fourths, staples and aluminum foil.
- In a bowl, stir flour, sugar, salt, dry yeast.
- In another bowl, stir warm milk and yolk. Add to the flour mixture. Then knead until smooth. Add melted butter and continue until its smooth and elastic. Cover the bowl with a damp cloth. Let it stand in a warm area until the dough doubles in size [approx. 1-2 hours].
- Divide the dough into 4 pieces. Roll them into 16-inch-long strands about 1/2" to 1" thick. Cover them loosely and let it stand in a warm area for approximately 15minutes.
- Pre-heat oven to 350°F.
- Mix sugar and cinnamon. Set aside.
- Using a quarter sheet of paper create a cone shape. Staple it [do not use tape as it will melt in the oven]. Then wrap aluminum foil to reinforce the cone mold.
- Wrap the doughnut roll around the cone mold.
- Brush with egg white and sprinkle or roll the cone in the sugar-cinnamon mixture.
- Bake for 15 minutes.
- Remove from the oven and let it cool down. Scoop your favorite ice cream into the cone. Drizzle chocolate syrup on top.
Nutrition Facts : Calories 292.6, Fat 8.1, SaturatedFat 4.6, Cholesterol 59.6, Sodium 659, Carbohydrate 47.6, Fiber 2.1, Sugar 9.7, Protein 7.3
CHOCOLATE COOKIE CHURRO ICE CREAM SANDWICHES
Provided by Food Network Kitchen
Categories dessert
Time 2h25m
Yield 12 ice cream sandwiches (24 churros)
Number Of Ingredients 10
Steps:
- Crush 6 of the chocolate sandwich cookies with your hands into a medium bowl. Pour the milk over the cookies. Set aside to soak for 30 minutes.
- Meanwhile, pulse the remaining 6 cookies in a food processor until broken into small pieces. Add the cocoa powder and pulse until the cookies are finely ground into a dark powder. Add the flour and pulse until combined. Sift the dry ingredients into a medium bowl; set aside.
- Strain the cookie milk into a heavy-bottomed saucepot (discard the soaked cookie crumbs). Add the butter, salt and 1/2 cup water. Cook over medium-high heat until the butter is melted and the mixture is just below a simmer, about 2 minutes. Remove from the heat and whisk in the dry ingredients. Add the eggs one by one, whisking vigorously for 30 seconds after each addition, until a smooth dough comes together. Scrape the dough into a pastry bag fitted with a small star tip.
- Line 2 baking sheets with parchment. Pipe the dough into 2 1/4-inch rounds starting in the center and moving in a circular motion. Repeat until all of the dough has been piped (about 24 rounds). Place the baking sheets in the freezer for at least 1 hour.
- When ready to cook the churros, pour the oil into a large heavy-bottomed saucepot fitted with a deep-frying thermometer. Heat the oil over medium heat until the thermometer registers 350 degrees F. Line a baking sheet with paper towels and top with a wire cooling rack. Put the sugar in a wide dish.
- Carefully lower the churros a few at a time into the hot oil. Be sure not to crowd the oil or the temperature will drop. Control the heat to maintain 350 degrees F. Fry until the churros rise to the surface of the oil, about 2 minutes. Drain on the prepared cooling rack. Repeat with the remaining churros. Allow the churros to cool slightly.
- Toss the churros in the sugar until completely coated, then tap gently against the side of the dish to remove any excess. Put the churros back on the cooling rack.
- Scoop about 1/4 cup of the ice cream onto 12 of the churros. Top the scoops of ice cream with the remaining churros and gently press down to create sandwiches. Serve immediately.
CHURRO ICE CREAM SUNDAE
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
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
CHURROS ICE CREAM SANDWICH
Try a crispy Spanish-style doughnut coated in cinnamon sugar filled with dulce de leche or chocolate ice cream - not your average ice cream sandwich!
Provided by Cassie Best
Categories Dessert
Time 35m
Yield makes 3
Number Of Ingredients 9
Steps:
- Boil the kettle, then measure 300ml boiling water into a jug and add the melted butter and vanilla extract. Sift the flour and baking powder into a large mixing bowl with a generous pinch of salt. Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free.
- Cut out 6 10cm x 10cm squares of baking parchment and grease them well with oil. Transfer the churro batter to a piping bag fitted with a large star nozzle, and pipe spiraled circles of batter onto the parchment. This is easiest if you start from the centre, and swirl the nozzle round and round until you reach the edge of the paper, avoiding any gaps. Chill for 45 mins, or up to 2 hrs, until the batter feels firm to the touch.
- Fill a large deep saucepan one-third full of oil. Heat until a cube of bread browns in 45 seconds - 1 min (about 180C). Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.
- Remove the churros from the fridge and drop 2 or 3 directly into the pan, discarding the parchment. Fry until golden brown and crisp, then remove with a slotted spoon and drain on the kitchen paper-lined tray. Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go. Once you've cooked all the churros, toss with any remaining cinnamon sugar and sandwich with balls of your favourite ice cream.
Nutrition Facts : Calories 671 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 98 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium
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