Cookies And Cream Churro Ice Cream Bowls



for 6 portions

48 chocolate sandwich cookies

1 cup all-purpose flour (125 g)

2 cups of water (480 ml)

½ unsalted butter stick

1 ⅓ cups granulated sugar (265 g), divided

2 large eggs

non-stick cooking spray

2 qt canola oil (1.8 L), for frying

2 cups heavy cream (480 ml)

biscuits and ice cream, to serve

chocolate sauce, to serve


Separate the cookies from the chocolate sandwich from the cream filling in two separate medium bowls. Set the cream filling aside.

Add cookies and flour to a food processor and process until reduced to fine crumbs.

In a large saucepan over medium heat, combine water, butter and ⅓ cup granulated sugar. Bring to a boil.

Remove the pan from the heat and add the cookie crumb mixture, stirring with a wooden spoon until the dough forms a ball.

Add the eggs, one at a time, and stir until they are completely incorporated and the dough is smooth. Cool slightly, then transfer to a pastry bag or ziplock bag with a large star tip.

Invert a 12-cup muffin pan and grease generously with non-stick cooking spray.

Spiral the churro dough around the inverted cups to form 6 bowls, spacing them evenly. Smooth the tops with a spoon or skinning spatula. Transfer the pan to the freezer and put it in the freezer until solid, at least 3 hours, or overnight.

Heat the canola oil in a deep saucepan over medium heat until it reaches 180°C (350°F).

Remove the muffin pan from the freezer and flex it to release the churro bowls. You may need to shake a butter knife under the bottom edges to loosen the bowls first.

Add the remaining sugar to a shallow bowl.

Working with 1 or 2 bowls at a time (return the remaining bowls to the freezer until ready to fry), fry the churros in hot oil, turning occasionally for even frying, until fully cooked, about 4 minutes. Using a spider or slotted spoon, remove the churros from the oil and transfer them to a paper towel-lined plate. Wipe off the excess oil, then roll in the sugar.

Prepare the whipped cream: In the bowl containing the reserved cream topping, add a little heavy cream and, using 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 churros with cookies and ice cream, drizzle with chocolate sauce and finish with a dollop of whipped cream. Serve immediately.


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