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Vegan Churro Nice Cream Bowls

It’s true … Rachelle has done it YET AGAIN! Yup, she has whipped up another delicious recipe to share with all of you! I’ll be the first to admit, I’m not much of a sweet person (I’m a salty, savoury, kind of gal!) but I cannot resist these Vegan Churro Nice Cream Bowls!! I mean, why eat Nice Cream from a regular ‘ol bowl when you can eat it from a CHURRO BOWL?!?!

Rachelle whipped these up on her own at her house so I’m going to let her take it away from here and share all of the delicious details with you!

Take it away Rachelle!

Vegan Nice Cream Recipe

While browsing through Instagram one night I came across a churro bowl recipe and at the time it was exactly the sweet kick that I needed! I was thinking about it all night and how I could tailor the recipe to make it vegan. The next morning I quickly jotted down my grocery list to make sure I remembered all of the ingredients and headed out to the store.

While whipping up a couple of churro bowls I found that they were quite easy to make and construct, which was surprising as I was expecting it to be rather challenging. All in all, it was a quick and easy recipe and I would definitely make them again! Not only are they deadly, but they are relatively guilt-free!! This would be the perfect treat to enjoy with some of your friends in the summer.

Lemon and Raspberry Nice Cream
Dairy Free Ice Cream Recipe

Vegan Churro Nice Cream Bowls

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Recipe by From the Kitchen of Jillian Harris


  • Churro Bowls
  • 1.5 cups 1.5 water

  • 1 1/2 tbsp 1 1/2 sugar

  • 2 tbsp 2 vegetable oil

  • 2 cups 2 flour

  • Dusting
  • 1/4 cup 1/4 white sugar

  • 3 tbsp 3 cinnamon

  • Raspberry Lemon Nice Cream
  • 2 cups 2 of raw cashews soaked (or boil for 20 minutes)

  • 1/4 cup 1/4 maple syrup

  • 1 full fat can of coconut milk

  • 1/4 tsp 1/4 salt

  • 1 tbsp 1 coconut oil

  • 4 tbsp 4 fresh lemon juice

  • 1 cup 1 raspberries

  • 1 tsp 1 vanilla


  • Churro Bowls
  • Bring water, sugar to a boil. Remove from heat, add vegetable oil and flour. Pour into piping bag. Grease the bottom side of a muffin tin and pipe the churro dough in a spiral formation until the individual muffin tin is covered. Place the tin in the freezer for 4 hours.
  • Heat vegetable oil – enough to cover the churro bowl – pop the frozen churro bowls off of the tin and deep fry until golden brown. Dust with sugar-cinnamon mixture.
  • Raspberry Nice Cream
  • Throw cashews, maple syrup, lemon juice and coconut milk into a high power blender and blend on high until smooth and creamy. Add in remaining ingredients and blend until just mixed. 
  • Pour mixture into an ice cream maker. If you don’t have an ice cream maker you can also pour into a bread tin and freeze.
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I hope you enjoy this sweet treat as much as we did! If you whipped this up make sure to tag @jillian.harris and @jhthebrand on Instagram.



Leave a Reply

  1. Whelp! I’ve sent my husband out for the third time to find coconut milk. I am high risk so I can’t go shopping. I hope he finds it this time I would love to make this recipe as I am lactose in tolerant and this looks so good he will appreciate it.

  2. How big is the can of coconut milk (how many ml)? And if you’re not boiling the cashews, how long do they need to be soaked? In hot water overnight, or room temperature water?

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