Mini Churro Ice Cream Bowls
Looking for a fun treat the whole family will love? Say hello to Churro Ice Cream Bowls!
Ingredients:
- 4 oz becel vegan butter
- 1 cup water
- 2 tablespoons white sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ¼ cup gluten-free flour
- 2 large eggs (we used 2 flax eggs)
- Coating: ½ cup sugar mixed with ½ teaspoon cinnamon
- Four All S'Mores Ice Cream
How to Make:
- Preheat the oven to 450F. Turn a muffin tin upside down and grease the muffin cups.
- Melt the butter in a medium saucepan. Once fully melted, add water, sugar, vanilla, cinnamon, and salt, and bring to a simmer.
- Add in the flour and stir until well combined.
- Take off of the stove and allow it to cool for five minutes, add one egg, beating it into the dough. Then add the next egg, continuing to beat the dough until combined.
- Scoop the dough into a piping bag (or use a ziploc bag and cut the corner) and pipe the dough around the muffin cups. Spray each dough cup with cooking oil spray before baking for 35 minutes.
- Allow the churro cups to cool completely before transferring them from the muffin tray. Spray the churro cups once more with cooking spray and coat them with the sugar cinnamon mixture.
- Fill the churro cups with Four All’s s’more ice cream, add any extra toppings (we used chocolate and caramel sauce), and serve immediately.
Enjoy!
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