Churro Ice Cream Cones
Transform your dessert game with these irresistible Churro Ice Cream Cones—a showstopping treat that combines crispy, cinnamon-sugar-coated churros with creamy, luxurious ice cream. This innovative recipe swaps traditional churros for cone-shaped creations, made by piping rich choux pastry around custom molds and frying them to golden perfection. Each cone is rolled in fragrant cinnamon sugar while still warm, adding a delightful crunch and classic churro flavor. Once cooled, these edible cones are ready to be filled with your favorite ice cream, creating the ultimate indulgent dessert that's perfect for parties, summer days, or simply satisfying your sweet tooth. Easy to make and endlessly customizable, these churro cones promise to elevate any occasion with their fun presentation and heavenly flavor.
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Recipe Information
Ingredients
- 240 ml Water
- 60 g Unsalted butter
- 15 g Granulated sugar
- 1 pinch Salt
- 125 g All-purpose flour
- 2 pieces Large eggs
- 1000 ml Oil (for frying)
- 10 g Cinnamon
- 50 g Granulated sugar (for coating)
- 500 ml Ice cream
Instructions
In a medium saucepan over medium heat, combine water, unsalted butter, granulated sugar, and salt. Heat until the butter is melted and the mixture starts to boil.
Reduce the heat to low and add the all-purpose flour all at once. Stir vigorously with a wooden spoon until the dough comes together in a smooth ball and pulls away from the sides of the saucepan.
Remove the saucepan from the heat and let the dough cool for about 5 minutes. This prevents the eggs from scrambling when added.
Add the eggs one at a time to the cooled dough, stirring vigorously until fully incorporated after each addition. Mix until the dough is smooth and shiny.
Transfer the dough into a large piping bag fitted with a large star tip.
Prepare cone molds by either purchasing pre-made metal cone molds or making your own by shaping thick cardstock or aluminum foil into a conical shape and wrapping tightly with foil.
Preheat the oil in a deep fryer or large pot to 180°C (350°F).
Carefully pipe the churro dough around the cone molds, starting at the tip and working your way up to create a consistent spiral shape. Press gently at the overlaps to ensure the dough stays together.
Fry the churro cones one or two at a time in the hot oil until golden brown and crispy, about 4-5 minutes. Carefully remove using tongs and let drain on paper towels.
While the cones are still warm, mix the cinnamon and granulated sugar (for coating) in a shallow dish. Roll the churro cones in the mixture until evenly coated.
Allow the cones to cool completely before gently removing them from the molds.
Once cooled, fill the churro cones with your favorite ice cream flavors and serve immediately.
Nutrition Facts
Calories |
10724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1095.4 g | 1404% | |
| Saturated Fat | 192.9 g | 964% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 555 mg | 24% | |
| Total Carbohydrate | 230.8 g | 84% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 115.8 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 555 mg | 43% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 908 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
