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Churro Ice Cream Bowls Are Coming to Australia

Churro Ice Cream Bowls Are Coming to Australia

And you should probably book your flight now

Australian restaurant, Milky Lane, is taking inspiration from this creation that has gone viral on the Internet.

Churro ice cream bowls are now a thing, and the Internet is loving it. Soon-to-open Sydney restaurant, Milky Lane, which is already making waves with its drool-worthy Instagram snaps of its sweet creations, is taking on the churro ice cream bowl and creating its own version.

For weeks, Milky Lane has been sharing images of its CoNut creations, which are a churro/doughnut Trdelnik cones filled with soft serve and topped with things like whole Ferrero Rocher chocolates, peanut butter cups, strawberries, Kit Kats, toasted marshmallows, Cadbury Crème Eggs, and Nutella.

The restaurant has announced on its Instagram page that it will be making churro bowls this week and sharing images of its creations, which will feature “soft serve and delicious toppings.”

First We Feast details that the bowl is made by piping churro batter in a circular motion around a bowl, which is then frozen, deep fried, and coated with cinnamon sugar.


Churro Ice Cream

It’s late Sunday evening in the East Village of New York City, but the small dessert shop known as ChikaLicious Dessert Club is packed to capacity. A long line of people stretches out the door and down 10 th street, nearly all the way to 2 nd Ave each person eagerly awaits the coveted treat of the churro cone.

In line, the excitement is abundant in the warm breezy air. “I can’t believe how many people are here,” says Brittany Costantino, 22, “I almost left when I saw how long the line was.” Costantino, who lives a few blocks away on 8 th street, says she is here to try the treat has been seen all over social media apps like Twitter and Instagram. “I was just scrolling through my (Instagram) feed and as soon as I saw it, I had to try it,” Costantino says.

The churro cone, or coneCHURRO® as it’s called at the Chikalicious, is the new dessert that has been blowing up on people’s social media. The incredibly photogenic ice cream dish is essentially a flaky, crusty, cinnamon-covered cone made of churro batter, topped with soft serve ice cream and a variety of toppings and flavors.

The cone is a cultural hybrid it combines the style of the Czech Trdelník chimney cakes of Prague with the exciting churro flavors of Spain and Latin America. Ever since the shop debuted the dessert two weeks ago, the cones have been literally selling like hotcakes, spreading by word of mouth as well as through social media via Instagram and Snapchat.

For some however, the enticing smell alone is enough to draw them in. “I was just walking down the street when the smell hit me,” says Matthew Monroe, “It was intoxicating”. Monroe, a 25-year-old who works at a fish restaurant Wisefish Poke’ on 19 th street, had never heard of the dessert before, but was intrigued enough by the pleasant aroma to stop and wait in line with his girlfriend Shade Coates, 24.

The ChikaLicious coneCHURRO® comes in a variety of flavors, the most popular of which is the “Jheri Curl”, which has a caramel-coated inner cone, a cinnamon streusel rim, and is topped with a drizzle of caramel. While each cone is sold for the seemingly exorbitant price of ten dollars, no one seems dissatisfied with their purchase after taking a bite.

The ingenious combination of ice cream and churros is not limited to New York City. In Sydney, Australia, a restaurant called the Milky Bar has announced plans to unveil their own churro ice cream bowls, which will feature delicious ice cream served in an edible churro bowl. A Los Angeles based food truck called Ridges Churro Bar has begun selling churro sundaes, complete with cereal toppings.

Meanwhile in Brooklyn, a diner named Juno, situated on Myrtle Ave in Bushwick, has also introduced their own creamy creation an artisanal ice cream churro bowl, filled with enticing handmade Mexican espresso gelato and creamy maple vanilla ice cream.

“The churro base was insanely crunchy, and the cinnamon really brought the ice cream to life, which you could tell had a lot of heart and care put into it,” says Raechel Eliasen, 22, a recent Bushwick transplant. “I’m glad I live so close by to this place”

The dish was inspired by a conversation the head chef, Salvatore Crisanti, 29, had with his fiancé one day. “She liked my homemade churro and asked ‘What if you made a bowl with it?’” Crisanti says. “I didn’t think too much about it to be honest, but then every night people started coming in and asking for it.”

The demand for the delicious churro and ice cream combination doesn’t seem to showing any signs of waning in the East Village either, as the sun sets on 10 th street, the line of people waiting outside ChikaLicious grows longer as it gets darker. Some of the lucky few, who have finally obtained their own churro cone, pause to take a photo of the dessert with their phone before taking a bite. “Some people just want to get it for the (Insta)‘gram,” says Monroe with a laugh.

“This is life, I’m definitely coming back here,” says Coates after finishing her cone. “The caramel and cinnamon reminds me of Cinnamon Toast Crunch which was my favorite cereal as a kid,” says Coates. “It’s orgasmic,” says Monroe, “I want to know how they get the ice cream inside the cone. It’s amazing. I could definitely see myself here a lot, which is a problem.”

Their sentiment and appreciation of the food is hardly unique, these treats have been in high demand ever since their introduction to New York. “We’re packed nearly every day,” says Arelli Martinez, 26, a ChikaLicious employee. “We’re open till midnight and we usually sell out long before then.”


Churro Ice Cream

It’s late Sunday evening in the East Village of New York City, but the small dessert shop known as ChikaLicious Dessert Club is packed to capacity. A long line of people stretches out the door and down 10 th street, nearly all the way to 2 nd Ave each person eagerly awaits the coveted treat of the churro cone.

In line, the excitement is abundant in the warm breezy air. “I can’t believe how many people are here,” says Brittany Costantino, 22, “I almost left when I saw how long the line was.” Costantino, who lives a few blocks away on 8 th street, says she is here to try the treat has been seen all over social media apps like Twitter and Instagram. “I was just scrolling through my (Instagram) feed and as soon as I saw it, I had to try it,” Costantino says.

The churro cone, or coneCHURRO® as it’s called at the Chikalicious, is the new dessert that has been blowing up on people’s social media. The incredibly photogenic ice cream dish is essentially a flaky, crusty, cinnamon-covered cone made of churro batter, topped with soft serve ice cream and a variety of toppings and flavors.

The cone is a cultural hybrid it combines the style of the Czech Trdelník chimney cakes of Prague with the exciting churro flavors of Spain and Latin America. Ever since the shop debuted the dessert two weeks ago, the cones have been literally selling like hotcakes, spreading by word of mouth as well as through social media via Instagram and Snapchat.

For some however, the enticing smell alone is enough to draw them in. “I was just walking down the street when the smell hit me,” says Matthew Monroe, “It was intoxicating”. Monroe, a 25-year-old who works at a fish restaurant Wisefish Poke’ on 19 th street, had never heard of the dessert before, but was intrigued enough by the pleasant aroma to stop and wait in line with his girlfriend Shade Coates, 24.

The ChikaLicious coneCHURRO® comes in a variety of flavors, the most popular of which is the “Jheri Curl”, which has a caramel-coated inner cone, a cinnamon streusel rim, and is topped with a drizzle of caramel. While each cone is sold for the seemingly exorbitant price of ten dollars, no one seems dissatisfied with their purchase after taking a bite.

The ingenious combination of ice cream and churros is not limited to New York City. In Sydney, Australia, a restaurant called the Milky Bar has announced plans to unveil their own churro ice cream bowls, which will feature delicious ice cream served in an edible churro bowl. A Los Angeles based food truck called Ridges Churro Bar has begun selling churro sundaes, complete with cereal toppings.

Meanwhile in Brooklyn, a diner named Juno, situated on Myrtle Ave in Bushwick, has also introduced their own creamy creation an artisanal ice cream churro bowl, filled with enticing handmade Mexican espresso gelato and creamy maple vanilla ice cream.

“The churro base was insanely crunchy, and the cinnamon really brought the ice cream to life, which you could tell had a lot of heart and care put into it,” says Raechel Eliasen, 22, a recent Bushwick transplant. “I’m glad I live so close by to this place”

The dish was inspired by a conversation the head chef, Salvatore Crisanti, 29, had with his fiancé one day. “She liked my homemade churro and asked ‘What if you made a bowl with it?’” Crisanti says. “I didn’t think too much about it to be honest, but then every night people started coming in and asking for it.”

The demand for the delicious churro and ice cream combination doesn’t seem to showing any signs of waning in the East Village either, as the sun sets on 10 th street, the line of people waiting outside ChikaLicious grows longer as it gets darker. Some of the lucky few, who have finally obtained their own churro cone, pause to take a photo of the dessert with their phone before taking a bite. “Some people just want to get it for the (Insta)‘gram,” says Monroe with a laugh.

“This is life, I’m definitely coming back here,” says Coates after finishing her cone. “The caramel and cinnamon reminds me of Cinnamon Toast Crunch which was my favorite cereal as a kid,” says Coates. “It’s orgasmic,” says Monroe, “I want to know how they get the ice cream inside the cone. It’s amazing. I could definitely see myself here a lot, which is a problem.”

Their sentiment and appreciation of the food is hardly unique, these treats have been in high demand ever since their introduction to New York. “We’re packed nearly every day,” says Arelli Martinez, 26, a ChikaLicious employee. “We’re open till midnight and we usually sell out long before then.”


Churro Ice Cream

It’s late Sunday evening in the East Village of New York City, but the small dessert shop known as ChikaLicious Dessert Club is packed to capacity. A long line of people stretches out the door and down 10 th street, nearly all the way to 2 nd Ave each person eagerly awaits the coveted treat of the churro cone.

In line, the excitement is abundant in the warm breezy air. “I can’t believe how many people are here,” says Brittany Costantino, 22, “I almost left when I saw how long the line was.” Costantino, who lives a few blocks away on 8 th street, says she is here to try the treat has been seen all over social media apps like Twitter and Instagram. “I was just scrolling through my (Instagram) feed and as soon as I saw it, I had to try it,” Costantino says.

The churro cone, or coneCHURRO® as it’s called at the Chikalicious, is the new dessert that has been blowing up on people’s social media. The incredibly photogenic ice cream dish is essentially a flaky, crusty, cinnamon-covered cone made of churro batter, topped with soft serve ice cream and a variety of toppings and flavors.

The cone is a cultural hybrid it combines the style of the Czech Trdelník chimney cakes of Prague with the exciting churro flavors of Spain and Latin America. Ever since the shop debuted the dessert two weeks ago, the cones have been literally selling like hotcakes, spreading by word of mouth as well as through social media via Instagram and Snapchat.

For some however, the enticing smell alone is enough to draw them in. “I was just walking down the street when the smell hit me,” says Matthew Monroe, “It was intoxicating”. Monroe, a 25-year-old who works at a fish restaurant Wisefish Poke’ on 19 th street, had never heard of the dessert before, but was intrigued enough by the pleasant aroma to stop and wait in line with his girlfriend Shade Coates, 24.

The ChikaLicious coneCHURRO® comes in a variety of flavors, the most popular of which is the “Jheri Curl”, which has a caramel-coated inner cone, a cinnamon streusel rim, and is topped with a drizzle of caramel. While each cone is sold for the seemingly exorbitant price of ten dollars, no one seems dissatisfied with their purchase after taking a bite.

The ingenious combination of ice cream and churros is not limited to New York City. In Sydney, Australia, a restaurant called the Milky Bar has announced plans to unveil their own churro ice cream bowls, which will feature delicious ice cream served in an edible churro bowl. A Los Angeles based food truck called Ridges Churro Bar has begun selling churro sundaes, complete with cereal toppings.

Meanwhile in Brooklyn, a diner named Juno, situated on Myrtle Ave in Bushwick, has also introduced their own creamy creation an artisanal ice cream churro bowl, filled with enticing handmade Mexican espresso gelato and creamy maple vanilla ice cream.

“The churro base was insanely crunchy, and the cinnamon really brought the ice cream to life, which you could tell had a lot of heart and care put into it,” says Raechel Eliasen, 22, a recent Bushwick transplant. “I’m glad I live so close by to this place”

The dish was inspired by a conversation the head chef, Salvatore Crisanti, 29, had with his fiancé one day. “She liked my homemade churro and asked ‘What if you made a bowl with it?’” Crisanti says. “I didn’t think too much about it to be honest, but then every night people started coming in and asking for it.”

The demand for the delicious churro and ice cream combination doesn’t seem to showing any signs of waning in the East Village either, as the sun sets on 10 th street, the line of people waiting outside ChikaLicious grows longer as it gets darker. Some of the lucky few, who have finally obtained their own churro cone, pause to take a photo of the dessert with their phone before taking a bite. “Some people just want to get it for the (Insta)‘gram,” says Monroe with a laugh.

“This is life, I’m definitely coming back here,” says Coates after finishing her cone. “The caramel and cinnamon reminds me of Cinnamon Toast Crunch which was my favorite cereal as a kid,” says Coates. “It’s orgasmic,” says Monroe, “I want to know how they get the ice cream inside the cone. It’s amazing. I could definitely see myself here a lot, which is a problem.”

Their sentiment and appreciation of the food is hardly unique, these treats have been in high demand ever since their introduction to New York. “We’re packed nearly every day,” says Arelli Martinez, 26, a ChikaLicious employee. “We’re open till midnight and we usually sell out long before then.”


Churro Ice Cream

It’s late Sunday evening in the East Village of New York City, but the small dessert shop known as ChikaLicious Dessert Club is packed to capacity. A long line of people stretches out the door and down 10 th street, nearly all the way to 2 nd Ave each person eagerly awaits the coveted treat of the churro cone.

In line, the excitement is abundant in the warm breezy air. “I can’t believe how many people are here,” says Brittany Costantino, 22, “I almost left when I saw how long the line was.” Costantino, who lives a few blocks away on 8 th street, says she is here to try the treat has been seen all over social media apps like Twitter and Instagram. “I was just scrolling through my (Instagram) feed and as soon as I saw it, I had to try it,” Costantino says.

The churro cone, or coneCHURRO® as it’s called at the Chikalicious, is the new dessert that has been blowing up on people’s social media. The incredibly photogenic ice cream dish is essentially a flaky, crusty, cinnamon-covered cone made of churro batter, topped with soft serve ice cream and a variety of toppings and flavors.

The cone is a cultural hybrid it combines the style of the Czech Trdelník chimney cakes of Prague with the exciting churro flavors of Spain and Latin America. Ever since the shop debuted the dessert two weeks ago, the cones have been literally selling like hotcakes, spreading by word of mouth as well as through social media via Instagram and Snapchat.

For some however, the enticing smell alone is enough to draw them in. “I was just walking down the street when the smell hit me,” says Matthew Monroe, “It was intoxicating”. Monroe, a 25-year-old who works at a fish restaurant Wisefish Poke’ on 19 th street, had never heard of the dessert before, but was intrigued enough by the pleasant aroma to stop and wait in line with his girlfriend Shade Coates, 24.

The ChikaLicious coneCHURRO® comes in a variety of flavors, the most popular of which is the “Jheri Curl”, which has a caramel-coated inner cone, a cinnamon streusel rim, and is topped with a drizzle of caramel. While each cone is sold for the seemingly exorbitant price of ten dollars, no one seems dissatisfied with their purchase after taking a bite.

The ingenious combination of ice cream and churros is not limited to New York City. In Sydney, Australia, a restaurant called the Milky Bar has announced plans to unveil their own churro ice cream bowls, which will feature delicious ice cream served in an edible churro bowl. A Los Angeles based food truck called Ridges Churro Bar has begun selling churro sundaes, complete with cereal toppings.

Meanwhile in Brooklyn, a diner named Juno, situated on Myrtle Ave in Bushwick, has also introduced their own creamy creation an artisanal ice cream churro bowl, filled with enticing handmade Mexican espresso gelato and creamy maple vanilla ice cream.

“The churro base was insanely crunchy, and the cinnamon really brought the ice cream to life, which you could tell had a lot of heart and care put into it,” says Raechel Eliasen, 22, a recent Bushwick transplant. “I’m glad I live so close by to this place”

The dish was inspired by a conversation the head chef, Salvatore Crisanti, 29, had with his fiancé one day. “She liked my homemade churro and asked ‘What if you made a bowl with it?’” Crisanti says. “I didn’t think too much about it to be honest, but then every night people started coming in and asking for it.”

The demand for the delicious churro and ice cream combination doesn’t seem to showing any signs of waning in the East Village either, as the sun sets on 10 th street, the line of people waiting outside ChikaLicious grows longer as it gets darker. Some of the lucky few, who have finally obtained their own churro cone, pause to take a photo of the dessert with their phone before taking a bite. “Some people just want to get it for the (Insta)‘gram,” says Monroe with a laugh.

“This is life, I’m definitely coming back here,” says Coates after finishing her cone. “The caramel and cinnamon reminds me of Cinnamon Toast Crunch which was my favorite cereal as a kid,” says Coates. “It’s orgasmic,” says Monroe, “I want to know how they get the ice cream inside the cone. It’s amazing. I could definitely see myself here a lot, which is a problem.”

Their sentiment and appreciation of the food is hardly unique, these treats have been in high demand ever since their introduction to New York. “We’re packed nearly every day,” says Arelli Martinez, 26, a ChikaLicious employee. “We’re open till midnight and we usually sell out long before then.”


Churro Ice Cream

It’s late Sunday evening in the East Village of New York City, but the small dessert shop known as ChikaLicious Dessert Club is packed to capacity. A long line of people stretches out the door and down 10 th street, nearly all the way to 2 nd Ave each person eagerly awaits the coveted treat of the churro cone.

In line, the excitement is abundant in the warm breezy air. “I can’t believe how many people are here,” says Brittany Costantino, 22, “I almost left when I saw how long the line was.” Costantino, who lives a few blocks away on 8 th street, says she is here to try the treat has been seen all over social media apps like Twitter and Instagram. “I was just scrolling through my (Instagram) feed and as soon as I saw it, I had to try it,” Costantino says.

The churro cone, or coneCHURRO® as it’s called at the Chikalicious, is the new dessert that has been blowing up on people’s social media. The incredibly photogenic ice cream dish is essentially a flaky, crusty, cinnamon-covered cone made of churro batter, topped with soft serve ice cream and a variety of toppings and flavors.

The cone is a cultural hybrid it combines the style of the Czech Trdelník chimney cakes of Prague with the exciting churro flavors of Spain and Latin America. Ever since the shop debuted the dessert two weeks ago, the cones have been literally selling like hotcakes, spreading by word of mouth as well as through social media via Instagram and Snapchat.

For some however, the enticing smell alone is enough to draw them in. “I was just walking down the street when the smell hit me,” says Matthew Monroe, “It was intoxicating”. Monroe, a 25-year-old who works at a fish restaurant Wisefish Poke’ on 19 th street, had never heard of the dessert before, but was intrigued enough by the pleasant aroma to stop and wait in line with his girlfriend Shade Coates, 24.

The ChikaLicious coneCHURRO® comes in a variety of flavors, the most popular of which is the “Jheri Curl”, which has a caramel-coated inner cone, a cinnamon streusel rim, and is topped with a drizzle of caramel. While each cone is sold for the seemingly exorbitant price of ten dollars, no one seems dissatisfied with their purchase after taking a bite.

The ingenious combination of ice cream and churros is not limited to New York City. In Sydney, Australia, a restaurant called the Milky Bar has announced plans to unveil their own churro ice cream bowls, which will feature delicious ice cream served in an edible churro bowl. A Los Angeles based food truck called Ridges Churro Bar has begun selling churro sundaes, complete with cereal toppings.

Meanwhile in Brooklyn, a diner named Juno, situated on Myrtle Ave in Bushwick, has also introduced their own creamy creation an artisanal ice cream churro bowl, filled with enticing handmade Mexican espresso gelato and creamy maple vanilla ice cream.

“The churro base was insanely crunchy, and the cinnamon really brought the ice cream to life, which you could tell had a lot of heart and care put into it,” says Raechel Eliasen, 22, a recent Bushwick transplant. “I’m glad I live so close by to this place”

The dish was inspired by a conversation the head chef, Salvatore Crisanti, 29, had with his fiancé one day. “She liked my homemade churro and asked ‘What if you made a bowl with it?’” Crisanti says. “I didn’t think too much about it to be honest, but then every night people started coming in and asking for it.”

The demand for the delicious churro and ice cream combination doesn’t seem to showing any signs of waning in the East Village either, as the sun sets on 10 th street, the line of people waiting outside ChikaLicious grows longer as it gets darker. Some of the lucky few, who have finally obtained their own churro cone, pause to take a photo of the dessert with their phone before taking a bite. “Some people just want to get it for the (Insta)‘gram,” says Monroe with a laugh.

“This is life, I’m definitely coming back here,” says Coates after finishing her cone. “The caramel and cinnamon reminds me of Cinnamon Toast Crunch which was my favorite cereal as a kid,” says Coates. “It’s orgasmic,” says Monroe, “I want to know how they get the ice cream inside the cone. It’s amazing. I could definitely see myself here a lot, which is a problem.”

Their sentiment and appreciation of the food is hardly unique, these treats have been in high demand ever since their introduction to New York. “We’re packed nearly every day,” says Arelli Martinez, 26, a ChikaLicious employee. “We’re open till midnight and we usually sell out long before then.”


Churro Ice Cream

It’s late Sunday evening in the East Village of New York City, but the small dessert shop known as ChikaLicious Dessert Club is packed to capacity. A long line of people stretches out the door and down 10 th street, nearly all the way to 2 nd Ave each person eagerly awaits the coveted treat of the churro cone.

In line, the excitement is abundant in the warm breezy air. “I can’t believe how many people are here,” says Brittany Costantino, 22, “I almost left when I saw how long the line was.” Costantino, who lives a few blocks away on 8 th street, says she is here to try the treat has been seen all over social media apps like Twitter and Instagram. “I was just scrolling through my (Instagram) feed and as soon as I saw it, I had to try it,” Costantino says.

The churro cone, or coneCHURRO® as it’s called at the Chikalicious, is the new dessert that has been blowing up on people’s social media. The incredibly photogenic ice cream dish is essentially a flaky, crusty, cinnamon-covered cone made of churro batter, topped with soft serve ice cream and a variety of toppings and flavors.

The cone is a cultural hybrid it combines the style of the Czech Trdelník chimney cakes of Prague with the exciting churro flavors of Spain and Latin America. Ever since the shop debuted the dessert two weeks ago, the cones have been literally selling like hotcakes, spreading by word of mouth as well as through social media via Instagram and Snapchat.

For some however, the enticing smell alone is enough to draw them in. “I was just walking down the street when the smell hit me,” says Matthew Monroe, “It was intoxicating”. Monroe, a 25-year-old who works at a fish restaurant Wisefish Poke’ on 19 th street, had never heard of the dessert before, but was intrigued enough by the pleasant aroma to stop and wait in line with his girlfriend Shade Coates, 24.

The ChikaLicious coneCHURRO® comes in a variety of flavors, the most popular of which is the “Jheri Curl”, which has a caramel-coated inner cone, a cinnamon streusel rim, and is topped with a drizzle of caramel. While each cone is sold for the seemingly exorbitant price of ten dollars, no one seems dissatisfied with their purchase after taking a bite.

The ingenious combination of ice cream and churros is not limited to New York City. In Sydney, Australia, a restaurant called the Milky Bar has announced plans to unveil their own churro ice cream bowls, which will feature delicious ice cream served in an edible churro bowl. A Los Angeles based food truck called Ridges Churro Bar has begun selling churro sundaes, complete with cereal toppings.

Meanwhile in Brooklyn, a diner named Juno, situated on Myrtle Ave in Bushwick, has also introduced their own creamy creation an artisanal ice cream churro bowl, filled with enticing handmade Mexican espresso gelato and creamy maple vanilla ice cream.

“The churro base was insanely crunchy, and the cinnamon really brought the ice cream to life, which you could tell had a lot of heart and care put into it,” says Raechel Eliasen, 22, a recent Bushwick transplant. “I’m glad I live so close by to this place”

The dish was inspired by a conversation the head chef, Salvatore Crisanti, 29, had with his fiancé one day. “She liked my homemade churro and asked ‘What if you made a bowl with it?’” Crisanti says. “I didn’t think too much about it to be honest, but then every night people started coming in and asking for it.”

The demand for the delicious churro and ice cream combination doesn’t seem to showing any signs of waning in the East Village either, as the sun sets on 10 th street, the line of people waiting outside ChikaLicious grows longer as it gets darker. Some of the lucky few, who have finally obtained their own churro cone, pause to take a photo of the dessert with their phone before taking a bite. “Some people just want to get it for the (Insta)‘gram,” says Monroe with a laugh.

“This is life, I’m definitely coming back here,” says Coates after finishing her cone. “The caramel and cinnamon reminds me of Cinnamon Toast Crunch which was my favorite cereal as a kid,” says Coates. “It’s orgasmic,” says Monroe, “I want to know how they get the ice cream inside the cone. It’s amazing. I could definitely see myself here a lot, which is a problem.”

Their sentiment and appreciation of the food is hardly unique, these treats have been in high demand ever since their introduction to New York. “We’re packed nearly every day,” says Arelli Martinez, 26, a ChikaLicious employee. “We’re open till midnight and we usually sell out long before then.”


Churro Ice Cream

It’s late Sunday evening in the East Village of New York City, but the small dessert shop known as ChikaLicious Dessert Club is packed to capacity. A long line of people stretches out the door and down 10 th street, nearly all the way to 2 nd Ave each person eagerly awaits the coveted treat of the churro cone.

In line, the excitement is abundant in the warm breezy air. “I can’t believe how many people are here,” says Brittany Costantino, 22, “I almost left when I saw how long the line was.” Costantino, who lives a few blocks away on 8 th street, says she is here to try the treat has been seen all over social media apps like Twitter and Instagram. “I was just scrolling through my (Instagram) feed and as soon as I saw it, I had to try it,” Costantino says.

The churro cone, or coneCHURRO® as it’s called at the Chikalicious, is the new dessert that has been blowing up on people’s social media. The incredibly photogenic ice cream dish is essentially a flaky, crusty, cinnamon-covered cone made of churro batter, topped with soft serve ice cream and a variety of toppings and flavors.

The cone is a cultural hybrid it combines the style of the Czech Trdelník chimney cakes of Prague with the exciting churro flavors of Spain and Latin America. Ever since the shop debuted the dessert two weeks ago, the cones have been literally selling like hotcakes, spreading by word of mouth as well as through social media via Instagram and Snapchat.

For some however, the enticing smell alone is enough to draw them in. “I was just walking down the street when the smell hit me,” says Matthew Monroe, “It was intoxicating”. Monroe, a 25-year-old who works at a fish restaurant Wisefish Poke’ on 19 th street, had never heard of the dessert before, but was intrigued enough by the pleasant aroma to stop and wait in line with his girlfriend Shade Coates, 24.

The ChikaLicious coneCHURRO® comes in a variety of flavors, the most popular of which is the “Jheri Curl”, which has a caramel-coated inner cone, a cinnamon streusel rim, and is topped with a drizzle of caramel. While each cone is sold for the seemingly exorbitant price of ten dollars, no one seems dissatisfied with their purchase after taking a bite.

The ingenious combination of ice cream and churros is not limited to New York City. In Sydney, Australia, a restaurant called the Milky Bar has announced plans to unveil their own churro ice cream bowls, which will feature delicious ice cream served in an edible churro bowl. A Los Angeles based food truck called Ridges Churro Bar has begun selling churro sundaes, complete with cereal toppings.

Meanwhile in Brooklyn, a diner named Juno, situated on Myrtle Ave in Bushwick, has also introduced their own creamy creation an artisanal ice cream churro bowl, filled with enticing handmade Mexican espresso gelato and creamy maple vanilla ice cream.

“The churro base was insanely crunchy, and the cinnamon really brought the ice cream to life, which you could tell had a lot of heart and care put into it,” says Raechel Eliasen, 22, a recent Bushwick transplant. “I’m glad I live so close by to this place”

The dish was inspired by a conversation the head chef, Salvatore Crisanti, 29, had with his fiancé one day. “She liked my homemade churro and asked ‘What if you made a bowl with it?’” Crisanti says. “I didn’t think too much about it to be honest, but then every night people started coming in and asking for it.”

The demand for the delicious churro and ice cream combination doesn’t seem to showing any signs of waning in the East Village either, as the sun sets on 10 th street, the line of people waiting outside ChikaLicious grows longer as it gets darker. Some of the lucky few, who have finally obtained their own churro cone, pause to take a photo of the dessert with their phone before taking a bite. “Some people just want to get it for the (Insta)‘gram,” says Monroe with a laugh.

“This is life, I’m definitely coming back here,” says Coates after finishing her cone. “The caramel and cinnamon reminds me of Cinnamon Toast Crunch which was my favorite cereal as a kid,” says Coates. “It’s orgasmic,” says Monroe, “I want to know how they get the ice cream inside the cone. It’s amazing. I could definitely see myself here a lot, which is a problem.”

Their sentiment and appreciation of the food is hardly unique, these treats have been in high demand ever since their introduction to New York. “We’re packed nearly every day,” says Arelli Martinez, 26, a ChikaLicious employee. “We’re open till midnight and we usually sell out long before then.”


Churro Ice Cream

It’s late Sunday evening in the East Village of New York City, but the small dessert shop known as ChikaLicious Dessert Club is packed to capacity. A long line of people stretches out the door and down 10 th street, nearly all the way to 2 nd Ave each person eagerly awaits the coveted treat of the churro cone.

In line, the excitement is abundant in the warm breezy air. “I can’t believe how many people are here,” says Brittany Costantino, 22, “I almost left when I saw how long the line was.” Costantino, who lives a few blocks away on 8 th street, says she is here to try the treat has been seen all over social media apps like Twitter and Instagram. “I was just scrolling through my (Instagram) feed and as soon as I saw it, I had to try it,” Costantino says.

The churro cone, or coneCHURRO® as it’s called at the Chikalicious, is the new dessert that has been blowing up on people’s social media. The incredibly photogenic ice cream dish is essentially a flaky, crusty, cinnamon-covered cone made of churro batter, topped with soft serve ice cream and a variety of toppings and flavors.

The cone is a cultural hybrid it combines the style of the Czech Trdelník chimney cakes of Prague with the exciting churro flavors of Spain and Latin America. Ever since the shop debuted the dessert two weeks ago, the cones have been literally selling like hotcakes, spreading by word of mouth as well as through social media via Instagram and Snapchat.

For some however, the enticing smell alone is enough to draw them in. “I was just walking down the street when the smell hit me,” says Matthew Monroe, “It was intoxicating”. Monroe, a 25-year-old who works at a fish restaurant Wisefish Poke’ on 19 th street, had never heard of the dessert before, but was intrigued enough by the pleasant aroma to stop and wait in line with his girlfriend Shade Coates, 24.

The ChikaLicious coneCHURRO® comes in a variety of flavors, the most popular of which is the “Jheri Curl”, which has a caramel-coated inner cone, a cinnamon streusel rim, and is topped with a drizzle of caramel. While each cone is sold for the seemingly exorbitant price of ten dollars, no one seems dissatisfied with their purchase after taking a bite.

The ingenious combination of ice cream and churros is not limited to New York City. In Sydney, Australia, a restaurant called the Milky Bar has announced plans to unveil their own churro ice cream bowls, which will feature delicious ice cream served in an edible churro bowl. A Los Angeles based food truck called Ridges Churro Bar has begun selling churro sundaes, complete with cereal toppings.

Meanwhile in Brooklyn, a diner named Juno, situated on Myrtle Ave in Bushwick, has also introduced their own creamy creation an artisanal ice cream churro bowl, filled with enticing handmade Mexican espresso gelato and creamy maple vanilla ice cream.

“The churro base was insanely crunchy, and the cinnamon really brought the ice cream to life, which you could tell had a lot of heart and care put into it,” says Raechel Eliasen, 22, a recent Bushwick transplant. “I’m glad I live so close by to this place”

The dish was inspired by a conversation the head chef, Salvatore Crisanti, 29, had with his fiancé one day. “She liked my homemade churro and asked ‘What if you made a bowl with it?’” Crisanti says. “I didn’t think too much about it to be honest, but then every night people started coming in and asking for it.”

The demand for the delicious churro and ice cream combination doesn’t seem to showing any signs of waning in the East Village either, as the sun sets on 10 th street, the line of people waiting outside ChikaLicious grows longer as it gets darker. Some of the lucky few, who have finally obtained their own churro cone, pause to take a photo of the dessert with their phone before taking a bite. “Some people just want to get it for the (Insta)‘gram,” says Monroe with a laugh.

“This is life, I’m definitely coming back here,” says Coates after finishing her cone. “The caramel and cinnamon reminds me of Cinnamon Toast Crunch which was my favorite cereal as a kid,” says Coates. “It’s orgasmic,” says Monroe, “I want to know how they get the ice cream inside the cone. It’s amazing. I could definitely see myself here a lot, which is a problem.”

Their sentiment and appreciation of the food is hardly unique, these treats have been in high demand ever since their introduction to New York. “We’re packed nearly every day,” says Arelli Martinez, 26, a ChikaLicious employee. “We’re open till midnight and we usually sell out long before then.”


Churro Ice Cream

It’s late Sunday evening in the East Village of New York City, but the small dessert shop known as ChikaLicious Dessert Club is packed to capacity. A long line of people stretches out the door and down 10 th street, nearly all the way to 2 nd Ave each person eagerly awaits the coveted treat of the churro cone.

In line, the excitement is abundant in the warm breezy air. “I can’t believe how many people are here,” says Brittany Costantino, 22, “I almost left when I saw how long the line was.” Costantino, who lives a few blocks away on 8 th street, says she is here to try the treat has been seen all over social media apps like Twitter and Instagram. “I was just scrolling through my (Instagram) feed and as soon as I saw it, I had to try it,” Costantino says.

The churro cone, or coneCHURRO® as it’s called at the Chikalicious, is the new dessert that has been blowing up on people’s social media. The incredibly photogenic ice cream dish is essentially a flaky, crusty, cinnamon-covered cone made of churro batter, topped with soft serve ice cream and a variety of toppings and flavors.

The cone is a cultural hybrid it combines the style of the Czech Trdelník chimney cakes of Prague with the exciting churro flavors of Spain and Latin America. Ever since the shop debuted the dessert two weeks ago, the cones have been literally selling like hotcakes, spreading by word of mouth as well as through social media via Instagram and Snapchat.

For some however, the enticing smell alone is enough to draw them in. “I was just walking down the street when the smell hit me,” says Matthew Monroe, “It was intoxicating”. Monroe, a 25-year-old who works at a fish restaurant Wisefish Poke’ on 19 th street, had never heard of the dessert before, but was intrigued enough by the pleasant aroma to stop and wait in line with his girlfriend Shade Coates, 24.

The ChikaLicious coneCHURRO® comes in a variety of flavors, the most popular of which is the “Jheri Curl”, which has a caramel-coated inner cone, a cinnamon streusel rim, and is topped with a drizzle of caramel. While each cone is sold for the seemingly exorbitant price of ten dollars, no one seems dissatisfied with their purchase after taking a bite.

The ingenious combination of ice cream and churros is not limited to New York City. In Sydney, Australia, a restaurant called the Milky Bar has announced plans to unveil their own churro ice cream bowls, which will feature delicious ice cream served in an edible churro bowl. A Los Angeles based food truck called Ridges Churro Bar has begun selling churro sundaes, complete with cereal toppings.

Meanwhile in Brooklyn, a diner named Juno, situated on Myrtle Ave in Bushwick, has also introduced their own creamy creation an artisanal ice cream churro bowl, filled with enticing handmade Mexican espresso gelato and creamy maple vanilla ice cream.

“The churro base was insanely crunchy, and the cinnamon really brought the ice cream to life, which you could tell had a lot of heart and care put into it,” says Raechel Eliasen, 22, a recent Bushwick transplant. “I’m glad I live so close by to this place”

The dish was inspired by a conversation the head chef, Salvatore Crisanti, 29, had with his fiancé one day. “She liked my homemade churro and asked ‘What if you made a bowl with it?’” Crisanti says. “I didn’t think too much about it to be honest, but then every night people started coming in and asking for it.”

The demand for the delicious churro and ice cream combination doesn’t seem to showing any signs of waning in the East Village either, as the sun sets on 10 th street, the line of people waiting outside ChikaLicious grows longer as it gets darker. Some of the lucky few, who have finally obtained their own churro cone, pause to take a photo of the dessert with their phone before taking a bite. “Some people just want to get it for the (Insta)‘gram,” says Monroe with a laugh.

“This is life, I’m definitely coming back here,” says Coates after finishing her cone. “The caramel and cinnamon reminds me of Cinnamon Toast Crunch which was my favorite cereal as a kid,” says Coates. “It’s orgasmic,” says Monroe, “I want to know how they get the ice cream inside the cone. It’s amazing. I could definitely see myself here a lot, which is a problem.”

Their sentiment and appreciation of the food is hardly unique, these treats have been in high demand ever since their introduction to New York. “We’re packed nearly every day,” says Arelli Martinez, 26, a ChikaLicious employee. “We’re open till midnight and we usually sell out long before then.”


Churro Ice Cream

It’s late Sunday evening in the East Village of New York City, but the small dessert shop known as ChikaLicious Dessert Club is packed to capacity. A long line of people stretches out the door and down 10 th street, nearly all the way to 2 nd Ave each person eagerly awaits the coveted treat of the churro cone.

In line, the excitement is abundant in the warm breezy air. “I can’t believe how many people are here,” says Brittany Costantino, 22, “I almost left when I saw how long the line was.” Costantino, who lives a few blocks away on 8 th street, says she is here to try the treat has been seen all over social media apps like Twitter and Instagram. “I was just scrolling through my (Instagram) feed and as soon as I saw it, I had to try it,” Costantino says.

The churro cone, or coneCHURRO® as it’s called at the Chikalicious, is the new dessert that has been blowing up on people’s social media. The incredibly photogenic ice cream dish is essentially a flaky, crusty, cinnamon-covered cone made of churro batter, topped with soft serve ice cream and a variety of toppings and flavors.

The cone is a cultural hybrid it combines the style of the Czech Trdelník chimney cakes of Prague with the exciting churro flavors of Spain and Latin America. Ever since the shop debuted the dessert two weeks ago, the cones have been literally selling like hotcakes, spreading by word of mouth as well as through social media via Instagram and Snapchat.

For some however, the enticing smell alone is enough to draw them in. “I was just walking down the street when the smell hit me,” says Matthew Monroe, “It was intoxicating”. Monroe, a 25-year-old who works at a fish restaurant Wisefish Poke’ on 19 th street, had never heard of the dessert before, but was intrigued enough by the pleasant aroma to stop and wait in line with his girlfriend Shade Coates, 24.

The ChikaLicious coneCHURRO® comes in a variety of flavors, the most popular of which is the “Jheri Curl”, which has a caramel-coated inner cone, a cinnamon streusel rim, and is topped with a drizzle of caramel. While each cone is sold for the seemingly exorbitant price of ten dollars, no one seems dissatisfied with their purchase after taking a bite.

The ingenious combination of ice cream and churros is not limited to New York City. In Sydney, Australia, a restaurant called the Milky Bar has announced plans to unveil their own churro ice cream bowls, which will feature delicious ice cream served in an edible churro bowl. A Los Angeles based food truck called Ridges Churro Bar has begun selling churro sundaes, complete with cereal toppings.

Meanwhile in Brooklyn, a diner named Juno, situated on Myrtle Ave in Bushwick, has also introduced their own creamy creation an artisanal ice cream churro bowl, filled with enticing handmade Mexican espresso gelato and creamy maple vanilla ice cream.

“The churro base was insanely crunchy, and the cinnamon really brought the ice cream to life, which you could tell had a lot of heart and care put into it,” says Raechel Eliasen, 22, a recent Bushwick transplant. “I’m glad I live so close by to this place”

The dish was inspired by a conversation the head chef, Salvatore Crisanti, 29, had with his fiancé one day. “She liked my homemade churro and asked ‘What if you made a bowl with it?’” Crisanti says. “I didn’t think too much about it to be honest, but then every night people started coming in and asking for it.”

The demand for the delicious churro and ice cream combination doesn’t seem to showing any signs of waning in the East Village either, as the sun sets on 10 th street, the line of people waiting outside ChikaLicious grows longer as it gets darker. Some of the lucky few, who have finally obtained their own churro cone, pause to take a photo of the dessert with their phone before taking a bite. “Some people just want to get it for the (Insta)‘gram,” says Monroe with a laugh.

“This is life, I’m definitely coming back here,” says Coates after finishing her cone. “The caramel and cinnamon reminds me of Cinnamon Toast Crunch which was my favorite cereal as a kid,” says Coates. “It’s orgasmic,” says Monroe, “I want to know how they get the ice cream inside the cone. It’s amazing. I could definitely see myself here a lot, which is a problem.”

Their sentiment and appreciation of the food is hardly unique, these treats have been in high demand ever since their introduction to New York. “We’re packed nearly every day,” says Arelli Martinez, 26, a ChikaLicious employee. “We’re open till midnight and we usually sell out long before then.”