Ingredients for Churro Ice Cream Cones
- 1 1/4 cups All Purpose Flour
- 1/2 cup Granulated Sugar
- 1/2 teaspoon Salt
- 2 1/4 teaspoons Active Dry Yeast
- 1 large Egg Yolk
- 1/2 cup Warm Milk
- 2 tablespoons Unsalted Butter, melted
- 1 large Egg White, beaten
- 1 tablespoon Ground Cinnamon
- Your favorite Ice Cream
- Chocolate Syrup, for drizzling
- 4 sheets White Paper
- Aluminum Foil
- Cooking spray or oil
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How to Make Churro Ice Cream Cones
- Preheat oven to 350°F (175°C).
- Cut a sheet of white paper into fourths.
- In a large bowl, combine flour, granulated sugar, salt, and yeast. Mix well.
- In a separate bowl, whisk together warm milk and egg yolk.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Gradually add the melted butter, kneading until the dough is smooth and elastic (about 5-7 minutes).
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1-2 hours, or until doubled in size.
- Divide the dough into 4 equal pieces.
- Roll each piece into a 16-inch-long strand, about 1/2 to 1 inch thick.
- Lightly cover the strands and let rest for 15 minutes.
- Create cone shapes using the paper, securing with staples (do not use tape).
- Wrap each paper cone with aluminum foil to reinforce it.
- Wrap each dough strand around a cone mold, ensuring it's snug.
- Brush the churro cones with beaten egg white and generously roll in the cinnamon-sugar mixture.
- Bake for 15-20 minutes, or until golden brown and cooked through.
- Remove from oven and let cool completely.
- Carefully remove the paper and foil molds.
- Fill each churro cone with your favorite ice cream.
- Drizzle with chocolate syrup and enjoy immediately!
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
38g
Fat
22g
Carbs
15g
