Churro Ice Cream Bowls Recipe

Preheat the oven to 440 degrees F. Turn your muffin tin upside down with the open holes facing down and the cups facing up. Lightly grease cups and the area around the cups thoroughly with butter. Set aside.

Melt the butter in a medium-sized saucepan. Add in the water, sugar, vanilla, cinnamon, and salt.

Bring to a simmer for 5 minutes while mixing occasionally.

Add in the flour, stirring with a large wooden spoon until well blended and forms a ball.

Take off heat and allow to cool for 5 minutes, or until just warm to the touch. Add one egg, quickly beating until completely incorporated. Add in the second egg and repeat the process until a dough forms.

Scoop dough into a strong double-lined pastry bag with a large open star tip nozzle

Starting from the bottom, pipe the dough around every second cup to form bowls. Lightly press each layer together to close up any gaps.

Spray each bowl lightly with cooking oil spray for crispier churros

Bake for 35 to 40 minutes. Allow cooling slightly before removing.

Fill a shallow bowl with cinnamon sugar; coat each bowl evenly and serve with ice cream, fruit salad, and fudge sauce