Sweet Chips & Guac Ice Cream Buñelos

We are savoring the last bits of the warm weather with these Chips & Guac Ice Cream Buñuelos.

These ice cream bowls paired with crispy sugar-cinnamon coated tortilla chips will make your Día del Grito guests and about anyone who is still holding on to summer say, ”oh holy guacamole!”

Now, who wants a scoop of guac?!





½ cup water
1 tablespoon sugar
2 tablespoons butter
½ teaspoon vanilla
½ teaspoon ground cinnamon
2 ¼ cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 egg
3 cups vegetable oil for frying
Brown Sugar for dusting
Cinnamon for dusting 

In a small saucepan, heat water, sugar, butter, vanilla, and cinnamon over medium heat until it simmers, then remove from heat and allow to cool completely.In a large bowl, sift together the flour, baking powder, and salt.In a separate bowl, whisk the egg, and add it to the cooled liquid mixture.Gradually pour the liquid and egg mixture into the large bowl, combining the wet and dry ingredients using your fingers.  Mix until it forms a soft, cohesive, clay-like dough, much like dough for tortillas. Knead for 3-4 minutes until the dough is elastic and smooth.Cover the dough with a cloth and let it rest at room temperature for 30 minutes.Uncover the dough, and on top of dry, clean kitchen towels, divide tgh into 10-12 pieces (you can divide them into more pieces for smaller buñuelos. Roll each into a small ball.Using a rolling pin on a dry, lightly floured surface, flatten each ball into a circle about 7-8 inches in diameter (or until it is almost transparent). Or, for a shortcut, you can get the process started with a tortilla press. For a thinner buñuelo, stretch the dough edges apart even further with your hands. You want to be able to barely see the outline of your fingers through the dough. Cut your tortilla into triangles with a sharp knife or a pizza cutter. Lay the dough on top of clean, dry kitchen towels, and let dry for 30 minutes on each side. 

In a frying pan large enough for each buñuelo to lay flat, heat one-inch of oil. Deep-fry the buñuelos one at a time. Using tongs, press down on the buñuelo to push down some of the bubbles and to rotate. When the first side is golden brown, 1-2 minutes, flip over and fry on the other side. Lay each buñuelo on a paper towel for a few minutes to drain excess oil. Dust them with brown sugar and cinammon.

Serve them with a scoop of pistachio ice cream & you should be ready to go!
 Check out how we rainbow-fied Mexican Sweet Buns (Conchas) last week.They will surely leave  you over the rainbow.

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