Churro Taco Bowls with Mexican Hot Chocolate and Margarita Ice Creams

This post is sponsored by Old El Paso



A delicious and surprisingly simple Mexican inspired dessert – Crisp sweet cinnamon taco bowls with Mexican hot chocolate (chocolate and cinnamon) and Margarita (lime, Tequila and orange liqueur) ice creams.

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A delicious and surprisingly simple Mexican inspired dessert - Crisp sweet cinnamon taco bowls with Mexican hot chocolate (chocolate and cinnamon) and Margarita (lime, Tequila and orange liqueur) ice creams.

This Thursday (5th May) is Cinco de Mayo and to celebrate Old El Paso have challenged me to create a new recipe using one of their Stand ‘N’ Stuff dinner kits. We’re big fans of the old El Paso kits in my house, especially the Smokey BBQ fajita dinner kit. I’ll cook up the filling and pop it on the table along with a selection of extra bits and pieces (cheese, sour cream, guacamole, etc.), then we all dig in and build our own fajitas. One problem the boys have is that they’re incapable of holding a fajita without the filling falling out, so the soft taco bowls in these Stand ‘N’ Stuff kits are a brilliant alternative. They make it so much easier for the boys to enjoy Mexican food without getting in a mess. In fact they love them so much they keep asking to have their afternoon snacks served in them too!

However, for this challenge I decided to move away from a traditional Mexican dinner and create something a little different and a lot more grown up with the kit – an easy Mexican inspired dessert. So here are my Churro Taco Bowls with Mexican Hot Chocolate and Margarita Ice Creams.

A delicious and surprisingly simple Mexican inspired dessert - Crisp sweet cinnamon taco bowls with Mexican hot chocolate (chocolate and cinnamon) and Margarita (lime, Tequila and orange liqueur) ice creams.

Despite appearances (and the long title) this dessert is really simple to make, the bowls take about 10 minutes preparation and the no-churn ice creams take about 5 minutes each (and you don’t need an ice cream maker). Even better they can be prepared in advance so all you need to do is serve when you’re ready.

I wanted to featured some classic Mexican flavours in the dessert. The taco bowl is coated in sugar and cinnamon – churro style. The first ice cream is based on the Mexican hot chocolate – a sweet hot chocolate with added cinnamon, and finally the Margarita (because a good Cinco de Mayo celebration needs a few cocktails!) ice cream is flavoured with lime, Tequila and orange liqueur.

You may be wondering where on earth the tomato sauce and herb topping included in the kit features in the recipe and you’d be right to wonder – quite simply it doesn’t. This recipe is just part 1 of my recipe creation, I’ll be publishing part 2 tomorrow which is a brilliant Mexican inspired party/picnic food using the rest of the kit, as well as a range of Old El Paso sauces and dips.

A delicious and surprisingly simple Mexican inspired dessert - Crisp sweet cinnamon taco bowls with Mexican hot chocolate (chocolate and cinnamon) and Margarita (lime, Tequila and orange liqueur) ice creams.

Churro Taco Bowls with Mexican Hot Chocolate and Margarita Ice Creams

Active Time: 20 minutes

Total Time: 2 hours, 10 minutes

Serves 8 (enough for one scoop of each ice cream per person – you’ll have a few scoops leftover if anyone wants seconds).

Churro Taco Bowls

Ingredients

  • 8 Old El Paso Stand ‘N’ Stuff Taco Bowls
  • 4 tbsp caster sugar
  • 1 tsp cinnamon
  • 20g butter

Method

  1. Pre-heat your oven to 200ºC/180ºC fan.
  2. Line a large flat baking tray with tin foil or a non-stick baking sheet.
  3. Put the caster sugar (4 tbsp) and cinnamon (1 tsp) into a large shallow bowl or plate and mix until fully combined.
  4. Melt your butter (20g) in a saucepan over a low heat and once fully melted pop it into a small bowl.
  5. Brush the outside of the taco bowl with butter and roll it in the sugar and cinnamon until fully coated. Place it onto your baking tray and repeat until all 8 bowls are coated.
  6. Put your baking tray into the oven and bake for 10 minutes.
  7. Once cooked remove from the oven and leave to cool before serving (if you’re not using them immediately then pop them into an airtight container until needed).


A delicious and surprisingly simple Mexican inspired dessert - Crisp sweet cinnamon taco bowls with Mexican hot chocolate (chocolate and cinnamon) and Margarita (lime, Tequila and orange liqueur) ice creams.

Mexican Hot Chocolate Ice Cream

This also tastes delicious without freezing as a Mexican hot chocolate mousse.

Ingredients

  • ½ 400g can condensed milk
  • 240ml double cream
  • 4 tbsp cocoa powder
  • 1 tbsp cinnamon

Method

  1. Put the condensed milk (½ can) and double cream (240ml) into a large bowl and whip until they form a stiff peak (easiest if you use an electric mixer).
  2. Add the cocoa powder (4 tbsp) and cinnamon (1 tbsp) and mix by hand until fully combined.
  3. Pour into a freezer proof container and freeze until firm (about 2 hours).

NOTE – due to the use of cocoa powder this ice cream sets very hard so remove it from the freezer a little while before serving so it’ll scoop more easily.

Margarita Ice Cream

Ingredients

  • ½ 400g can condensed milk
  • 240ml double cream
  • 4 tbsp Tequila
  • 2 tbsp orange liqueur
  • The juice and zest of 2 limes

Method

  1. Put the condensed milk (½ can) and double cream (240ml) into a large bowl and whip until they form a stiff peak (easiest if you have an electric mixer) .
  2. Gradually add the tequila (4 tbsp), orange liqueur (2 tbsp), lime juice and lime zest (2 limes) and mix by hand until fully combined (add no more than a tbsp at a time and ensure it’s fully combined before adding more).
  3. Pour into a freezer proof container and freeze until firm (about 2 hours).

The additional liquid content in this ice cream means it should be fine to serve directly from the freezer.

A delicious and surprisingly simple Mexican inspired dessert - Crisp sweet cinnamon taco bowls with Mexican hot chocolate (chocolate and cinnamon) and Margarita (lime, Tequila and orange liqueur) ice creams.

Nutritional Information

Churro taco bowl – per bowl

Calories: 125 kcal (6%), Fat: 3.4g (5%), Saturated Fat: 1.5g (8%), Carbohydrates: 20.8g (8%), Sugar: 7.9g (9%), Fibre: 1.0g (4%), Protein: 2.1g (4%), Salt: 0.2g (4%)

Mexican hot chocolate ice cream – per scoop

Calories: 213 kcal (11%), Fat: 16.0g (23%), Saturated Fat: 10.1g (50%), Carbohydrates: 14.1g (5%), Sugar: 13.0g (14%), Fibre: 1.6g (6%), Protein: 2.7g (5%), Salt: 0.1g (2%)

Margarita ice cream – per scoop

Calories: 224 kcal (11%), Fat: 15.2g (22%), Saturated Fat: 9.6g (48%), Carbohydrates: 14.1g (5%), Sugar: 14.0g (16%), Fibre: 0.0g (0%), Protein: 1.9g (4%), Salt: 0.1g (1%)

This is the estimated nutritional information. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.

Free From/Suitable For…

  • Suitable for Vegetarians
  • Corn-Free
  • Egg-Free
  • Nut-Free
  • Soy-Free

The ice creams are also gluten-free

The ingredients for this recipe are easily available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.

A delicious and surprisingly simple Mexican inspired dessert - Crisp sweet cinnamon taco bowls with Mexican hot chocolate (chocolate and cinnamon) and Margarita (lime, Tequila and orange liqueur) ice creams.


I’m sharing this recipe with the following blog challenges… CookBlogShare with Snap Happy Bakes, Recipe of the Week with A Mummy Too, Tasty Tuesdays with Honest Mum and finally my own FoodYearLinkup for Cinco de Mayo.

This post is an entry into the Foodies100 Cinco de Mayo recipe challenge sponsored by Old El Paso. The range of Old El Paso products is available in all major supermarkets To find out more visit www.oldelpaso.co.uk.

24 Comments:

  1. I love churros, I used to have them for breakfast when I lived in Las Palmas. I have never thought to using tacos to recreate them. These look so good! Thank you for sharing with #CookBlogShare x

    • Charlotte Oates

      Ooh churros for breakfast – yum! I’m not sure these are a particularly accurate recreation of a traditional churro – more inspired by the flavours, but they definitely taste good filled with ice cream 🙂

  2. Generally Im not keen on icecream made from condensed milk but these flavours sound so good I think I am going to give them a try. I’m also going to send a link to my son who I know is going to like this,

    • Charlotte Oates

      Thanks Jacqui, I hope you both enjoy them! I’ve not tried it but I’m sure that the flavours would work with a more traditional ice cream base too.

  3. What a great idea to use the taco bowls for dessert Charlotte. I love the idea of grown up ice creams, delicious. Pinned to try later x

  4. WOW! Now that is a dessert worth breaking all the food rules for. Well done lovely, looks fabulous 🙂

    • Charlotte Oates

      Well if you’re going to break them then break them with a dessert including lots of alcohol!

  5. What a fantastically creative way to use an Old El Paso kit! I love your thinking – especially the thought that involved Tequila!! Dying to know what you made with the rest of the kit now…Eb x

  6. Brilliant recipe – I particularly like the sound of the margarita ice cream!

    • Charlotte Oates

      The tequila ice cream is getting a lot of love :-). I made a mojito one too (although that’s Cuban so not right for this recipe) which I’ll share on the blog soon!

  7. Wow this looks so delicious! x

  8. Fran Back With A Bump

    Oh wow these look delicious! My daughter would LOVE the bowls!! #tastytuesdays

  9. Oh my gosh! I have to find those taco bowls! This looks like the perfect treat anytime of year 🙂 Even if I can’t find the bowls, Im sure the ice creams by themselves are simply amazing 🙂

    • Charlotte Oates

      You shouldn’t have any trouble getting hold of them – I found them in my local (pretty small) Tesco so I’d imagine they’re in most stores. If you don’t want to buy the full taco kit they sell packs of just the bowls too.

  10. Oh my what I would do to eat this all up right now! #CookBlogShare

  11. Those look amazing! I must have a go at the no-churn ice-cream, it sounds so easy.

  12. The ice cream flavours sound amazing and I’ll definitely be trying these. Great idea using the ‘bowls’, N has the same issue with fajitas and bits dropping out.

    • Charlotte Oates

      Thanks Emma, I’ve got another similar ice cream in the freezer that I’ll be sharing soon too. The bowls are great for the kids, they can still get in a bit of a mess but nowhere near as disastrous as trying to use wraps.

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