Churro Ice Cream Food

CHURRO ICE CREAM SANDWICHES RECIPE BY TASTY

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!

CHURRO ICE CREAM CONES

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.

CHURRO ICE CREAM SUNDAE

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.

CHOCOLATE COOKIE CHURRO ICE CREAM SANDWICHES

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.

COOKIES AND CREAM CHURRO ICE CREAM BOWLS RECIPE BY TASTY

Steps:

• Separate the chocolate sandwich cookies from the cream filling into 2 separate medium bowls. Set the cream filling aside.
• Add the cookies and flour to a food processor and pulse until broken down into fine crumbs.
• In a large pot over medium heat, combine the water, butter, and ⅓ cup granulated sugar. Bring to a boil.
• Remove the pot from the heat and stir in the cookie crumb mixture with a wooden spoon until the dough comes together in a ball.
• Add the eggs, 1 at a time, and stir until completely incorporated and the batter is smooth. Let cool slightly, then transfer to a piping bag or zip-top bag fitted with a wide star tip.
• Invert a 12-cup muffin tin and grease generously with nonstick cooking spray.
• Pipe the churro dough in spirals around the inverted cups to form 6 bowls, spacing evenly. Smooth the tops with a spoon or an offset spatula. Transfer the pan to the freezer and freeze until solid, at least 3 hours, or overnight.
• Heat the canola oil in a deep pot over medium heat until it reaches 350°F (180°C).
• Remove the muffin tin from the freezer and flex it to release the churro bowls. You may need to wiggle a butter knife under the bottom edges to loosen the bowls first.
• Add the remaining cup of sugar to a shallow bowl.
• Working with 1 or 2 bowls at a time (return any remaining bowls to the freezer until ready to fry), fry the churro bowls in the hot oil, turning occasionally for even frying, until fully cooked through, about 4 minutes. Using a spider or slotted spoon, remove the churro bowls from the oil and transfer to a paper towel-lined plate. Dab off any excess oil, then roll in the sugar.
• Make the whipped cream: To the bowl with the reserved cream filling, add a splash of the heavy cream and, with an electric hand mixer on medium-high speed, beat until smooth. Gradually add the remaining cream and beat until stiff peaks form, 3-4 minutes.
• Fill the churro bowls with cookies and cream ice cream, drizzle with chocolate sauce, and finish with a dollop of the whipped cream. Serve immediately.
• Enjoy!

CHURROS

Steps:

• In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
• Heat oil for frying in a deep fryer or deep pot to 375 degrees F (190 degrees C). Pipe 5- to 6-inch strips of dough into the hot oil using a sturdy pastry bag fitted with a medium star tip. Do not overcrowd the oil. Fry until golden; drain on paper towels.
• Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.