Honey Ice Cream in Churro Cup

Toks
Prepare this quick and delicious honey ice cream with jam and chocolate chunks, served in a churro cup. This ice cream is made with a base sweetened with Amuzga Bee Honey, mixed with rich chunks of Sierra Morena Chocolate and a touch of Santa Rosa Jam, made with 100% natural strawberries.
Reviewed by Editorial Team of Kiwilimón
4.6
|
10 comentarios
179
Favorites
Collections
Planner
Grocery List
Ingredients
8
Servings
  • 2 cups churros mix
  • 1/2 cups sugar
  • 1/4 cups cinnamon powder
  • 1/4 cups evaporated milk
  • 1/2 cups Greek yogurt
  • 1/2 cups condensed milk
  • 1 tablespoon vanilla essence
  • 1 cup Toks® Amuzga honey
  • 1 1/2 cups whipping cream
  • 1 cup Sierra Morena Toks® chocolate, cut into small pieces
  • 1 cup Santa Rosa Toks® jam
Preparation
8 mins
0 mins
Low
  • Preheat the oven to 180 °C.
  • For the cups, pipe the churro mixture onto the back of some greased glass bowls with a bit of cooking spray. Bake for 30 minutes or until cooked through.
  • Remove the churro cups from the mold and sprinkle with sugar and cinnamon until fully covered. Set aside.
  • For the ice cream, in a bowl mix evaporated milk with Greek yogurt, sweetened condensed milk, vanilla extract, and Amuzga Bee Honey from Toks®. Set aside.
  • Whip the cream until peaks form, then gradually add the previous mixture until a homogeneous blend is achieved.
  • Place pieces of Toks® Sierra Morena chocolate and Toks® Santa Rosa Jam, and mix lightly to create a marbled effect.
  • Freeze the mixture for 8 hours, remove from the freezer, serve scoops of ice cream over the churro cups, and drizzle with a bit of honey. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by