Recipe

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Enjoy these easy homemade churro cups for your next ice cream dessert night. They are crispy, cinnamon-coated, easy to make, and delicious to eat!

With this recipe, you get a crispy cinnamon churro cup on the outside and perfectly rich caramel ice cream on the inside… wow! Every bite is simply delicious.

Easy Churro Ice Cream Cups: These simple, homemade, sweet, cinnamon desserts are better than any churro you can buy.

Homemade Churro Ice Cream Cups

One of my fondest memories as a little girl is with my cousin Leti and my uncle Angel making churros in the afternoon. In winter, we'd dip our churros in hot chocolate, but in summer, we'd eat them alongside a scoop of vanilla ice cream.

I recently saw the idea of making churros and turning them into "cups" on social media. The idea and buzz video had gone viral, except that making churro dough is quite a process. As I showed my daughter the video she said, and I quote, "Mom, that looks amazing, so you HAVE to find an easy way to make churro cups -for meeeeeee!" Sigh.

So, I set my mind to create an easier way to deliver a similar experience, and thankfully, I thought of an old-one-but-a-good-one: using the puff pastry dough I always keep in my freezer for "emergencies" for the churro cups.

Ingredients

Few things go better together than the crisp cinnamon-sugar churro cup wrapping sweet caramel ice cream! Amounts are in the printable recipe card, but first, check what you need:

Granulated sugar: we want the cups to be sweet!
Ground cinnamon: makes these cups so delicious!
Puff pastry sheets: thaw them before using them.
Flour: for dusting the counter surface.
Egg: for the sugar and cinnamon to stick to the dough.
Water: to mix with the egg.
Butter: to brush the cups.
Caramel ice cream: to serve inside the curro cups!

How to Make Churro Cups

I’ll walk you through the steps to make these churro cups and then you’ll find a video to see all the details -and start drooling in the meantime!

Prep
While the oven preheats, place a muffin pan upside down over a baking sheet. You’ll use this to form the churro cups.
Mix
Mix sugar and cinnamon in a bowl and eggs and water in another bowl.
Make the dough
Unfold the pastry sheets and brush them with the egg mixture and then the cinnamon sugar mixture. Fold one sheet over the other to create “a sandwich”. Roll the dough and cut it into strips with a pizza cutter.
Shape the cups
You’ll use two short strips for the top of each muffin cup and a long strip for the sides.
Bake
Tops and edges golden? Crispy to the touch? Then the churro cups are ready!
Serve
Allow the cups to cool down before scooping ice cream into each one. Enjoy!

Nothing better than a visual! Check out this video to see how I make these churro cups:

More frozen treats

If frozen treats are your favorites, I’ve got you covered! These strawberry cheesecake ice cream sandwiches and these mini chocolate dipped ice cream sandwiches are beyond delicious! And this super easy chocolate banana ice cream? Totally a must!

Easy Churro Ice Cream Cups

Servings: 8 Churro Cups

Prep Time: 6

Cook Time: 22

Enjoy these easy homemade churro cups for your next ice cream dessert night. They are crispy, cinnamon-coated, easy to make, and delicious to eat!

5 from 47 votes

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Ingredients

½ cup granulated sugar
2 teaspoons ground cinnamon
17 oz package puff pastry sheets, thawed
Flour, for dusting the counter surface
2 large egg
2 tablespoons water
2 tablespoons melted butter
Caramel Ice Cream

Instructions

Prep:

Preheat oven to 400F with the oven rack positioned in the middle of the oven. Flip a muffin pan upside down and place it on a baking sheet. Generously spray 8 of the muffin cups with non-stick cooking spray or grease with butter.

Make the churros:

In a small bowl, combine sugar and cinnamon, set aside. In another bowl, whisk the egg and water and set aside.
Unfold pastry sheets on a lightly floured surface. Roll the pastry sheets into 14×10-inch rectangles (depending on your work space, you might have to do this one at a time). Lightly brush the tops of the pastry sheets with some of the egg mixture, and sprinkle half of the sugar and cinnamon on top.
Fold over one half over the other, egg side down so the cinnamon is sandwiched inside.
With a rolling pin, roll out the dough to press down the cinnamon mixture into the dough and add about 2-inches to the length of the dough. Cut ten thin strips of dough lengthwise with a pizza cutter. Cut two of the strips into 2-inch small strips for the bottom of the cups.
Place two of the strips over the top of eight muffin cups. For the sides, cover each cup, beginning at the bottom, with a thin cinnamon strip, spiraling up, until the entire muffin cup is covered. Using your hands, press the dough down against the muffin tip to give it a firm shape. Brush dough with egg wash and repeat with remaining dough.

Bake:

Bake for 22 minutes until the tops and edges are golden and crispy to the touch.
Remove from oven and lightly brush melted butter over the cups and sprinkle with remaining cinnamon mixture. Allow churro cups to cool down to room temperature.

Serve:

Once the churro cups have cooled, remove from the muffin pan, scoop a generous scoop of ice cream into the cup, and drizzle with a little caramel syrup.