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Churro Cups with Ice Cream

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  • Author: Bake to the roots
  • Prep Time: 25
  • Cook Time: 30
  • Total Time: 60
  • Yield: 10 1x



For the dough

  • 1 cup (240ml) water
  • 1/2 cup (120g) unsalted butter
  • 1/4 tsp. salt
  • 1 cup + 1 tbsp. (145g) all-purpose flour
  • 34 large eggs

For the coating

  • 1/4 cup (50g) sugar
  • 1/2 tsp. ground cinnamon

For the decoration

  • vanilla ice cream
  • melted chocolate


  1. Add the water, butter and salt to a saucepan. Bring to a boil, stir (with a wooden spoon) and let the butter melt. Add the flour and stir in. Keep stirring until the dough comes together and a white layer appears on the bottom of the saucepan. Take off of the heat and keep stirring for 2-3 minutes, so the dough cools down a bit. Add one of the eggs and mix in well (works best with a hand mixer) – let cool down for 5 minutes. Add another egg and mix in like the first one. Add the third one and mix in. If the dough is glossy and dripping easy to handle, it’s done – if it is still too thick, add the last egg and mix in. Fill the dough into a piping bag with a star tip.
  2. Preheat the oven to 425˚F (220°C). Mix the sugar for the coating with the cinnamon in a small freezer bag and set aside. Turn a mini muffin tin around and grease every second mold (you want some space in between the cups) and pipe swirls of dough around the molds to shape a bowl – the molds should be covered completely. Bake for 26-30 minutes – the churro cups should be crispy and have a golden brown color. Take them out of the oven and let cool down for a moment, then remove carefully and place one churro bowl at a time into the freezer bag with the sugar and shake gently until covered completely with cinnamon-sugar. Fill the bowls with a scoop of ice cream and decorate with melted chocolate. Serve immediately.


  • Enjoy baking!