Churro Ice Cream Cups

Once you make these gorgeous cups and toss them in their cinnamon and sugar coating, the next step is to find the perfect ice cream to go in them. My preference is Edy’s Slow Churned Caramel Delight light ice cream.

It has thick swirls of caramel in it which are to die for, made with fresh milk and cream, AND it has 1/2 the fat and 1/3 less calories than full fat ice cream. What more could you ask for?

I’m a total toppings girl, but I was completely content with my churro ice cream cups with just the ice cream and nothing more. Crazy, right? You know it is.

I was standing in a rather long checkout line with a container of my Edy’s Slow Churned Caramel Delight light ice cream waiting patiently for my turn when an older man turns around and sees what I’m holding.

I’m a rather introverted person, but he started chatting me up about how he loves this particular ice cream anyway. I couldn’t help but smile because he was so excited.

Ingredients

• 1 recipe baked churros
• 1/2 cup granulated sugar
• 1 tsp. ground cinnamon
• 3 cups Dreyer's/Edy's Caramel Delight Slow Churned Ice Cream

Instructions

1. Preheat oven to 400 degrees. Prepare the choux pastry as directed in my baked churros recipe.
2. Flip over your cupcake tin. We'll be using the backside today! Spray every other cavity with non-stick cooking spray. Be sure to coat it thoroughly on the cavity and around the bottom so there will be no sticking.
3. Begin piping around the bottom of each of the greased cups. Be sure to keep it slightly pressed against the last line of dough you piped to avoid making any cracks in your bowls.
4. ................................

for full recipes please see : www.cookiedoughandovenmitt.com

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