Guardar A decadent dessert combining crispy cinnamon-sugar churros, creamy vanilla ice cream, and a rich chocolate sauce, all topped with a fizzy cola float for a playful twist.
I first made this Rebel Float Churro Sundae for a family movie night and everyone was amazed by the combination of crunchy churros and creamy ice cream, especially when the fizzy cola was poured over the top.
Ingredients
- Churros: 1 cup (240 ml) water, 2 ½ tbsp (35 g) granulated sugar, ½ tsp salt, 2 tbsp (30 ml) unsalted butter, 1 cup (125 g) all-purpose flour, 2 large eggs, Vegetable oil (for frying)
- Cinnamon Sugar Coating: ½ cup (100 g) granulated sugar, 1 ½ tsp ground cinnamon
- Sundae Assembly: 4 cups (about 600 g) vanilla ice cream, ½ cup (120 ml) chocolate sauce (store-bought or homemade), 2 cups (480 ml) chilled cola, Whipped cream (for topping, optional), Maraschino cherries (for garnish, optional)
Instructions
- Prepare the churros:
- In a medium saucepan, combine water, 2 ½ tbsp sugar, salt, and butter. Bring to a boil over medium heat. Remove from heat and stir in flour until a dough forms. Let cool for 5 minutes, then beat in eggs one at a time until smooth.
- Heat oil and pipe churros:
- Heat at least 2 inches of vegetable oil in a deep pot to 350°F (175°C). Spoon dough into a piping bag fitted with a large star tip.
- Fry the churros:
- Pipe 4-inch churro lengths into the hot oil, cutting with scissors. Fry until golden and crisp, about 2–3 minutes per side. Drain on paper towels.
- Coat in cinnamon sugar:
- Mix ½ cup sugar with cinnamon in a shallow dish. Toss warm churros in the cinnamon sugar to coat.
- Assemble the sundaes:
- Place 2–3 churros in each serving glass or bowl. Add a scoop of vanilla ice cream. Drizzle with chocolate sauce.
- Add the float:
- Pour chilled cola over the sundae just before serving for a fizzy finish.
Guardar The first time my kids tasted the Rebel Float Churro Sundae, their smiles were priceless. It has become our go-to treat for celebrations and weekend fun.
Serving Suggestions
Try pairing this sundae with freshly brewed coffee for an extra indulgent dessert experience.
Make Ahead Tips
Churros can be made up to 4 hours ahead. Re-warm in the oven at 350°F (175°C) for a few minutes before assembly.
Variations
Swap the cola for root beer or cream soda to create your own personalized float sundae.
Guardar Serve immediately so the churros stay crisp and the ice cream remains creamy. Enjoy the fizzy magic the moment you pour the cola.
Preguntas frecuentes sobre recetas
- → How are churros made for this dessert?
The dough is cooked, cooled slightly, and eggs are beaten in. The mixture is piped into hot oil, fried golden, then coated in cinnamon sugar.
- → What is the purpose of the cola in the sundae?
The chilled cola is poured over assembled churros and ice cream to create a fizzy, float-like texture and playful twist.
- → Can I use store-bought chocolate sauce?
Yes, store-bought or homemade chocolate sauce both work well for drizzling over the assembled dessert.
- → Are there garnish options for this sundae?
Whipped cream and maraschino cherries make excellent toppings, adding visual appeal and extra sweetness.
- → Is this dessert suitable for vegetarians?
Yes, all ingredients listed are vegetarian-friendly, including churros, ice cream, cola, and chocolate.
- → What is the ideal serving method?
Serve churros and ice cream in glasses or bowls, drizzle with chocolate, then pour cola just before serving.