Paleo Churro Ice Cream Bowl
From PaleoHacks [1]
Ingredients
- 3/4 cup coconut flour
1/4 cup butter
2 tablespoons coconut sugar
4 eggs
1 teaspoon vanilla extract
1 cup water
1/4 teaspoon sea salt
- Toppings:
1 tablespoon coconut sugar
1 tablespoon cinnamon
Paleo ice cream
Directions
- Preheat oven to 400°F. In a medium saucepan over medium heat, combine butter, water, coconut sugar, and salt. Bring to a low boil until butter melts.
- Add flour gradually, stirring until smooth. Remove from heat and transfer to a large mixing bowl. Cool 5 minutes.
- Mix in vanilla extract and eggs one at a time. Stir until smooth and well combined. Transfer to a piping bag or large storage bag. Cut end of storage bag to 1/2-inch.
- Combine 1 tablespoon coconut sugar and 1 tablespoon cinnamon in a small bowl.
- Spray the back of a muffin pan with nonstick spray. Pipe batter around muffin tin in a circular pattern. Fill in any gaps. Sprinkle batter with cinnamon and sugar mixture. Place muffin tin in oven for 15 minutes, until light golden brown and crispy.
- Remove bowls from oven and allow to cool 5 minutes. Gently lift bowls off muffin tin with a butter knife, working around the bottom to release. Fill with your favorite ice cream.
Information
- Category
- Desserts
- Cuisine
- Mexican
- Yield
- 6 servings
- Total Time
- 14 minutes, 59 seconds