Get ready to blow your taste buds away with the most irresistible dessert that's taking the culinary world by storm! Imagine the crispy, cinnamon-sugar crunch of a classic churro perfectly transformed into a delicate taco shell, filled with creamy, cold ice cream and drizzled with decadent chocolate sauce. This isn't just a dessert - it's a flavor explosion that combines the best of Mexican street food and classic American sweet treats. Whether you're looking to impress guests or satisfy your own sweet tooth, these Churro Ice Cream Tacos are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup water
- 1/4 cup unsalted butter
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup sugar (for coating)
- 4 scoops of your favorite ice cream
- Chocolate sauce for drizzling
Instructions
- In a medium saucepan, combine water, butter, sugar, and salt. Bring to a gentle boil over medium heat, stirring occasionally to ensure the butter melts completely.
- Remove the pan from heat and quickly stir in the all-purpose flour, mixing vigorously until the mixture forms a smooth, cohesive dough ball that pulls away from the sides of the pan.
- Transfer the dough to a mixing bowl and let it cool for 5-7 minutes until it reaches a comfortable handling temperature.
- Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
- In a separate small bowl, mix 1/2 cup sugar and cinnamon for the coating, and set aside.
- Using a piping bag or a large zip-lock bag with a corner cut off, pipe the dough into 4-5 inch long strips onto the prepared baking sheet, leaving space between each strip.
- Bake the churro strips for 12-15 minutes, or until they turn golden brown and become crisp around the edges.
- Immediately after removing from the oven, while still hot, roll each churro strip in the cinnamon-sugar mixture, coating evenly on all sides.
- Carefully shape the warm churro strips into taco-like curves by draping them over a rolling pin or the handle of a wooden spoon to create the taco shell shape. Let them cool and set in this shape.
- Once cooled and firm, fill each churro taco shell with a generous scoop of your favorite ice cream.
- Drizzle chocolate sauce over the ice cream, and serve immediately to prevent melting.
- For best results, prepare the churro shells just before serving and keep the ice cream frozen until the moment of assembly.
Tips
- Temperature is key! Ensure your churro dough is the right consistency and your oven is fully preheated for that perfect golden crispiness.
- Work quickly when shaping the churro shells - they're most pliable when warm but will become brittle as they cool.
- Use a piping bag for uniform churro strips that will create beautiful, consistent taco shells.
- Keep your ice cream rock-solid by preparing the churro shells first and filling them just before serving.
- Experiment with different ice cream flavors - vanilla is classic, but chocolate, caramel, or even fruit-based ice creams can create exciting variations.
- For an extra touch of decadence, try adding chopped nuts, sprinkles, or additional chocolate drizzle on top.
- If you're making these for a party, you can pre-make the churro shells and store them in an airtight container to save time.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
