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Today we’re making churros bowls!! And no churn ice cream! If you’ve been following my instagram for a while, you’ll know that my love for my Paderno Auto-Drain Deep Fryer runs deep. It drains and stores the oil for you and comes apart to make cleaning super easy. There are different temperature settings so that your oil temp stays consistent, and it even has a built in timer. Basically all the stressful parts of deep frying are taken care of! So I used mine to make these churro bowls...which are made of choux batter (like cream puffs!) that is piped around an upside down Paderno Muffin Tin, and then frozen before they get fried. Don’t make my mistake and forget to grease the muffin tin before piping on your first round! I then used my Paderno Variable Speed Immersion Blender to whip up some no churn mocha ice cream to serve in the bowls! Definitely a perfect treat for a warm summer night. Top with a drizzle of chocolate and a sprinkle of flakey salt, or your choice of berries, nuts, and more.

churro bowls with no churn mocha ice cream

No churn mocha ice cream

Ingredients

2 cups (480 mL) heavy cream

1 can (14 oz) sweetened condensed milk

¼ cup (20g) cocoa powder

1-2 tablespoons espresso powder

Pinch of salt

Directions

In a blender cup, use a Paderno Variable Speed Immersion Blender to whip the heavy cream on high until medium peaks form. In a separate bowl, whisk together the sweetened condensed milk, cocoa powder, espresso powder, and a pinch of salt. Gently fold the espresso mixture into the whipped cream, and transfer to an airtight container and freeze for a minimum of 2-3 hours before serving.

Churro bowls

Ingredients

¼ cup (56g) salted butter

¼ cup (60ml) milk

¼ cup (60ml) water

1 tsp granulated sugar

⅛ tsp salt

½ cup (63g) all purpose flour

2 large eggs, beaten

Topping

1 cup (200g) granulated sugar

1 tbsp ground cinnamon

Directions

In a saucepan, stir together the butter, milk, water, sugar, and salt. Heat over medium high heat until the mixture comes to a boil. Add the flour all at once, and stir constantly until the dough comes away from the sides of the pan and forms a ball, about 1 to 2 minutes.

Remove from heat, and allow to cool for a few minutes before adding in the beaten egg. Slowly stream the beaten egg in and mix with a hand mixer on medium speed until the egg is fully incorporated. The mixture may look curdled at first, but keep mixing and it will come together. To check if the consistency is correct, dip a clean spoon into the batter and pull straight up and out of the batter. The batter should hang off of the spoon to form a “V” shape. If it is too thick, add a teaspoon of water to the batter and try again. If it seems soupy, add a tablespoon of flour and test again.

Transfer the batter to a piping bag fitted with a star tip. Next prepare a 12 cup - Paderno Professional Muffin Pan by turning it upside down, and generously spraying every other upside down muffin cups with cooking spray. Then pipe the dough in spirals over the greased cups, starting at the bottom and spiralling upwards. Transfer the pan to the freezer immediately, and allow to freeze completely, about 2-3 hours (or make the night before).

When ready to fry, first mix together the sugar and cinnamon for the topping, and set aside. Line a metal cooling rack with paper towel to help absorb the grease from the finished churro bowls. Remove the frozen churro bowls from the freezer, and carefully remove from the muffin tin. You may need a butter knife to help lift them off. Transfer the churro bowls back to the freezer until ready to fry them.

Next, fill a Paderno Auto-Drain Deep Fryer with canola oil and preheat to 375 degrees F. Once the fryer is ready, remove 2 churro bowls from the freezer and fry them for 2 minutes per side, or until dark golden brown. Remove from the oil and transfer to the paper towel. Cool for about 30 seconds before rolling in the cinnamon sugar mixture. This mixture sticks better when they’re still hot! Remove 2 more frozen churro bowls more from the freezer and repeat the above process until they are all fried. Churro bowls are best served immediately the same day.

To serve: scoop the mocha ice cream into the churro bowls, and top with melted chocolate and flaked salt, or your choice of caramel, nuts, or berries!