Churro Ice Cream Cones Recipe

Ingredients for Churro Ice Cream Cones

• All Purpose Flour
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 2 teaspoons active dry yeast
• Egg Yolk
• Milk
• Butter
• 1 large egg white, lightly beaten
• Cinnamon
• Your favorite ice cream
• Chocolate syrup, for drizzling

How to Make Churro Ice Cream Cones

1. Preheat oven to 350°F (175°C).
2. Cut a sheet of white paper into fourths.
3. In a large bowl, combine flour, granulated sugar, salt, and yeast. Mix well.
4. In a separate bowl, whisk together warm milk and egg yolk.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Gradually add the melted butter, kneading until the dough is smooth and elastic (about 5-7 minutes).
7. 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.
8. Divide the dough into 4 equal pieces.
9. Roll each piece into a 16-inch-long strand, about 1/2 to 1 inch thick.
10. Lightly cover the strands and let rest for 15 minutes.
11. Create cone shapes using the paper, securing with staples (do not use tape).
12. Wrap each paper cone with aluminum foil to reinforce it.
13. Wrap each dough strand around a cone mold, ensuring it's snug.
14. Brush the churro cones with beaten egg white and generously roll in the cinnamon-sugar mixture.
15. Bake for 15-20 minutes, or until golden brown and cooked through.
16. Remove from oven and let cool completely.
17. Carefully remove the paper and foil molds.
18. Fill each churro cone with your favorite ice cream.
19. Drizzle with chocolate syrup and enjoy immediately!