About Churro Ice Cream Boats
I’ve been on a roll with appetizer and party food lately (because, after all, we American are knee-deep in party season, with the biggest sports event of the year just around the corner) but you know what’s been missing in all this glorious finger food?
I’ll tell you: a tasty (and easy!) dessert option!
For those of you who frequent this site, you know how I am about desserts (especially of the serve-at-any-time, appetizer-friendly variety) so how could I not come up with a party-friendly option to satisfy everyone’s sweet tooth? It’s my job to bring you tasty snack food and I take that responsibility very seriously.
So what do you need to make your own churro ice cream boats? Well, first you’ve got to create the boats, and Old El Paso helps make this easy with their Soft Tortilla Taco Boats (which I was able to find at my local Safeway).
To sweeten up the tortillas, I brushed them with melted butter, sprinkled cinnamon sugar on top, and baked them for about 10 minutes.
A little cinnamon sugar goes a long way in adding to the churro appeal
Once the boats are done, you’ll need to make the churro bites.
These look delicate and complex, but trust me, they’re so easy to make – I went from raw ingredients to freshly baked churro in about 30 minutes – and yes, I said baked, meaning I made these in the oven and not in a pan of oil.
Even if you make the churros after your guests have arrived, you’ll still have plenty of time (and no oil burns) to still watch the game!
After that, all that’s left is coating the churro bites in cinnamon sugar (because what is a churro without cinnamon sugar?!)
This recipe makes a few more churro bites than you’ll need for the ice cream boats, so go ahead and “taste test” a few – or a lot!
When it’s time to serve, scoop vanilla ice cream (or chocolate!) into the baked Soft Tortilla Taco Boats, sprinkle with a few churro bites, and drizzle with a sauce of your choice (like chocolate or caramel).
These will make the perfect Game Day dessert for you and your guests!
Plus, thanks to Old El Paso’s Soft Tortilla Taco Boats, you’ll have fewer dishes to clean – score!
Churro Ice Cream Boats
For the Churro Bites
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a small saucepan over medium heat, bring 2 1/2 tbsp butter, salt, 1/2 tbsp granulated sugar, and water to a boil. Butter should be melted.
- Add flour and quickly whisk until all liquid is absorbed into the flour. Remove saucepan from heat.
- Transfer dough to a stand mixer (or hand mixer + small bowl). Turn mixer speed on high and add egg and vanilla extract to bowl, then beat dough until ingredients are fully incorporated. Dough should be smooth and with a yellow tint.
- Add churro dough to a pastry bag with a large star tip (or use a zip lock bag with the corner cut out). On the parchment covered baking sheet, create small churros that are about an inch wide and 1/4 to 1/2 inch tall. You want the churro dough to be more wide than tall as the churros will puff up significantly while baking. Tips: place something heavy on the parchment paper corners to keep it in place while you work. Hold the pastry bag close to the parchment paper while forming the churro, then quickly lift up the pastry bag up when you're done.
- Bake churro bites for 18-20 minutes or until the ridges of the churros turn golden brown. Remove from oven and let churros cool completely on a wire rack.
- Melt remaining 1 tbsp of butter. Add remaining 1 tbsp of granulated sugar and 1/2 tbsp cinnamon to a large zip lock bag and shake to mix.
- Toss churro bites in melted butter, then add them to the bag with the sugar and cinnamon. Shake the bag until churros are completely covered.
- Set churro bites aside until ice cream boats are done.
For the Ice Cream Boats
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a small bowl, mix together granulated sugar and cinnamon.
- Arrange Old El Paso Soft Tortilla Taco Boats on the baking sheet. Brush the insides with melted butter, then sprinkle with sugar and cinnamon mix.
- Bake in the oven for 8-10 minutes or until insides of taco boats are puffy and lightly browned.
- Scoop vanilla ice cream into taco boats. Sprinkle with churro bites, then drizzle with chocolate. Serve immediately.
Churro recipe lightly adapted from Everyday Dishes.