Churro Cup Fried Ice Cream Banana Split


I’m having the most delicious Summer! #SnackHappy vibes all around in this house. I’ve been whipping up Churro Cup Fried Ice Cream Banana Splits in my kitchen to enjoy as a sunset treat. The crispy cinnamon dusted churro is the perfect ice cream bowl for a scoop of vanilla, some banana action, crunchy cornflakes, chocolate syrup, whipped cream and a cherry on top. Okay, so I didn’t actually fry the ice cream, but the corn flake crumbles give it that CRUNCH. The whole bowl is so dreamy… so creamy! I usually ditch the spoon and just eat it with my hand.

Of course I only use Real California Milk products because they are sustainably sourced and made with milk from California Dairy farms.

Remember those delicious Manchego and Membrillo sticks I made not too long ago with #RealCaliforniaMilk ? I looked for the seal when making them and that how I go about choosing quality products to use in my recipes. Let’s keep making all the yummy stuff this HOT season. Tell me what your favorite dairy recipes are this Summer? I wanna know.


Ingredients for Churro Cup Fried Ice Cream Banana Split

Yields 4 cups

  • 4 tablespoons butter
  • 1 tablespoon dark brown sugar
  • 1 tablespoon sugar + 1/2 cup for dusting churros
  • 1/4 teaspoon salt
  • 1 cup water
  • 1 cup flour
  • 1/2 teaspoon Mexican vanilla extract
  • 3 eggs
  • Vegetable oil
  • 1 teaspoon ground cinnamon
  • 1 banana (cut into 4 pieces)
  • 4 scoops of Real California Milk Vanilla Ice cream
  • 2 tablespoons chocolate syrup
  • 4 tablespoons crushed corn flakes
  • whipped cream
  • 4 maraschino cherries


Bring butter, brown sugar, 1 tablespoon sugar, salt and water to a boil in a heavy sauce pan.

Vigorously mix in flour to boiling mixture using a wooden spoon. Mix until ball forms.

Immedietly transfer dough to a mixer and allow dough to cool for 10 minutes.

Mix dough on low with a paddle attachment and gradually add in vanilla and eggs one at a time until dough comes together.

Transfer dough to a piping bag with a star 1M tip.

Spray the back side of a muffin pan with a non-stick cooking spray and then pipe dough around 4 of the inverted cups in a spiral to form churro cups.

Place in the freezer for a minimum of 2 hours or until frozen solid.

Remove churro cups from pan buy carefully slipping a butter knife under the rim to loosen it from the cup.

Heat vegetable oil to 360 degrees Fahrenheit in a deep pot with a thermometer attached to the side.

Fry frozen churro cup one at a time in hot oil for 3 to 4 minutes or until golden crisp. Remove with a slotted spoon.

Drain on a paper towel lined plate.

Mix 1/2 sugar and cinnamon in a bowl to combine.

Roll churro cup in cinnamon sugar to coat.

Place churro cup on a plate. Add a long slice of banana into the side of the cup. Fill with ice cream and drizzle the top with chocolate syrup. Sprinkle with corn flakes, a good measure of whipped cream, and a cherry on top.



Make sure to visit for a bounty of delicious #RealCaliforniaMilk recipes! #SnackHappy