Honey Ice Cream in Churro Cup

Name: Honey Ice Cream in Churro Cup
Prep time: 8 min
Yield: 8
Cuisine: Mexicana
Ingredients: 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

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

Published: 08-05-2017

Preparation

8 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.