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Churro ice-cream bowls

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For a next-level dessert to impress, whip up these Churro ice-cream bowls. The tasty flavour combo of salted-caramel and chocolate will leave you wanting more.

  • Makes6
  • Cook time15 minutes
  • Prep time20 minutes, (+ 10 mins cooling & 30 mins freezing time)
Churro ice-cream bowls


  • 80g butter, chopped
  • 1 tbs caster sugar
  • 1 cup (150g) plain flour
  • 2 Coles Australian Free Range Eggs
  • ½ cup (110g) caster sugar, extra
  • 1 tsp ground cinnamon
  • Vegetable oil, to deep-fry
  • 6 scoops Coles Salted Caramel Ice-Cream
  • 1 quantity chocolate sauce (see tip)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the butter, sugar and 1 cup (250ml) water in a medium saucepan. Bring to the boil over high heat. Remove from heat. Add the flour and stir to combine. Place over high heat and cook, stirring constantly, for 1-2 mins or until dough is smooth and coming away from the side of the pan. Set aside for 10 mins to cool.
  2. Step 2

    Transfer the dough to a bowl. Use an electric mixer to beat until smooth. Add the eggs, 1 at a time, beating well after each addition, until mixture is smooth and glossy. Transfer to a piping bag fitted with a 1cm fluted nozzle.
  3. Step 3

    Grease the underside of twelve 1/3-cup (80ml) muffin pan holes. Cover 6 pans with a piece of plastic wrap. Pipe the dough over the plastic wrap, around the side and base of the muffin pans. Repeat to make 6 bowls. Place in the freezer for 30 mins or until firm.

  4. Step 4

    Meanwhile, combine the extra sugar and cinnamon in a large bowl.
  5. Step 5

    Add enough oil to a large saucepan to reach 6cm up the side of the pan. Heat to 180°C over medium-high heat (when oil is ready, a cube of bread turns golden brown in 15 secs). Remove the churro bowls from the freezer. Remove 1 bowl from the pan and discard the plastic wrap. Use a slotted spoon to carefully lower the bowl into the oil. Cook for 3 mins or until golden brown and cooked through. Transfer to a plate lined with paper towel. Add to the cinnamon sugar and toss to coat. Repeat with the remaining bowls.
  6. Step 6

    Place churro bowls on serving plates. Fill with ice-cream and drizzle with the chocolate sauce. Serve immediately.

Recipe tip

To make the chocolate sauce you will need:

  • 100g dark chocolate, chopped
  • 1/2 cup (125ml) pouring cream
  • 1 tbs brown sugar

Combine the chocolate, cream and sugar in a small saucepan over medium-low heat. Cook, stirring, until chocolate melts and mixture is smooth.

Get a perfect bowl: Cover every second muffin pan hole with plastic wrap before you start piping – this helps prevent the churro bowls from touching each other and losing their shape.