Churro bowls | Chocolate ice cream | Vegan
Hello my lovelies! Last but least on our ice cream menu we are making a rich chocolate ice cream with churro bowls. Churros are such a wonderful treat and I honestly love the idea of combining it with ice cream and now it's my turn to give this treat a go, vegan style!
What you need for chocolate ice cream:
4 dl (1.6 cup) coconut cream
2 1/2 dl (1 cup) vegan whipped cream
2-3 tbsp vanilla sugar
100g melted chocolate
15-20 pitted dates
What you need for the churro bowls:
5 dl (2 cups) water
5 dl (2 cups) flour
3/4 dl (0.3 cup) vegetable oil
2 tbsp brown sugar
1 tsp vanilla sugar
1/2 tsp salt
Oil for frying and creating bowls.
What you need for coating:
2 1/2 dl sugar
2 tbsp cinnamon
Makes 8 bowls.
Let's begin with our ice cream.
Add the dates into a food processor and blend until smooth. Transfer them to a bowl and add enough water to cover. Allow to sit and soak.
Now we are going to whip our coconut, and whipped cream together until it creates minor ripples, then add the add the vanilla sugar, dates and whisk until combined. Gently fold in melted chocolate.
Pour into an freezer safe container and set in the the freezer over night.
The next day we will make our churro bowls! In a small pot add your oil, water, butter, vanilla sugar and sugar. Bring it up to a boil and then take it off the heat, gradually add the flour and stir it in until it begins to look like a dough ball.
Gently oil the bottom of a muffin tin and add the dough into a piping bag. We are going to pipe the churros around the tin in a circle so they are bowl shaped.
Pop them into the freezer for at least 2-3 hours or over night.
Next we will either bring our frying oil up to heat. Once the oil is hot (there should be small bubbles) we will scoop in the churros into the oil, I could manage two at a time. Don't overcrowd them.
Fry until they are golden brown should take about 2-3 minutes. Transfer them onto a paper towel before rolling them in the cinnamon and sugar mixture.
You can also make them in the oven at 225°C (440°F) for about 30-40 minutes.
Serve with the wonderful chocolate ice cream.