Picochurros: Innovation in the Ice Cream Market

Picochurros have emerged as one of the most promising trends in the world of edible frozen treats, offering an innovative approach that blends the nostalgia of churros with the refreshing quality of ice cream.

This product, which uniquely combines shape, texture, and flavor, is gaining traction in ice cream parlors worldwide, capturing the attention of professionals ranging from food engineers to small-scale entrepreneurs.

Let’s dive into what makes picochurros so special, their production process, opportunities for innovation, and their impact on the market.

What Are Picochurros?

Picochurros are ice creams molded into the classic churros shape, often featuring longitudinal cavities that mimic the appearance of traditional fried churros.

With an outer layer that can be slightly crunchy depending on the production technique, they are typically served in simple packaging or holders that make it easy to add toppings and fillings.

The brilliance of picochurros lies in the sensory experience they provide: their unusual shape sparks curiosity, while the combination of textures—creamy ice cream with a crunchy touch—and the option to customize with flavors and toppings makes them highly appealing.

For consumers, they’re a fun, Instagrammable dessert; for producers, they’re a chance to stand out in a competitive market.

Production and Formulation Tips

Texture and stability are critical for edible frozen treats.
To produce picochurros, the ice cream base must be adapted to hold its shape in the mold without losing creaminess. Consider these key points:

• Ice Cream Base:
  A base with 9-12% fat is ideal for ensuring creaminess. You can incorporate almond oil and almond butter into your formulations.
  For picochurros, I recommend a base with 60% water, 10% skim milk powder, 5% almond oil, 3 % cream (or more coconut oil if avoiding dairy), and stabilizers like guar gum (0.2%) and locust bean gum (0.1%). Locust bean gum, as discussed, needs to be heated to 80-85°C for complete dissolution, while guar gum can be hydrated at lower temperatures (0-25°C).
  
• Outer Texture: To create a crunchy outer layer, a common technique is to dip picochurros in a sugar or melted chocolate solution, followed by rapid cooling.
  Alternatively, a thin layer of churros dough (without frying) can be applied around the ice cream and baked or dehydrated to achieve crispiness.
  
• Freezing and Stability: The freezing process should be optimized to prevent ice crystal formation. Store at -10°C and test stabilizers to enhance texture and melting control.
  
• Flavors and Sweeteners: Picochurros can be made in various flavors.
  For a sugar-free version, replace sucrose with stevia and adjust fat content to maintain creaminess, using, for example, 12% total fat with almond and coconut oils.
  Flavor options like vanilla with cinnamon, dark chocolate, or tropical fruits such as passion fruit can appeal to diverse audiences.
  
  

Innovation Opportunities

Picochurros offer vast potential for experimentation.
Here are some ideas to differentiate your product:

• Fillings and Toppings: The cavities in picochurros are ideal for fillings like dulce de leche, brigadeiro, or fruit jams.
  Toppings such as chocolate with sprinkles, nuts, or a touch of sea salt can add value and flavor.
  
• Vegan and Functional Options: With growing demand for vegan products, a coconut milk and almond oil-based version is an excellent choice.
  Adding functional ingredients, like whey protein (4%, as in your previous formulations) or fibers like polydextrose (7-9%), can attract health-conscious consumers.
  
• Events and Food Fairs: Picochurros are perfect for food fairs due to their eye-catching appearance and ease of serving.
  Offer samples with various toppings to engage the audience and gather feedback.

Market Impact

Picochurros are more than just a dessert; they represent a business opportunity.
Ice cream shops adopting this trend report increased sales, particularly among younger consumers who value innovative gastronomic experiences.

The simplicity of production—requiring only a specific mold in addition to standard ice cream equipment—facilitates large-scale implementation.
For industry professionals, picochurros open doors to partnerships with topping, filling, and event brands.

The product’s versatility allows it to be adapted to different cultures and preferences, from traditional flavors to exotic combinations like matcha with sesame or coffee with salted caramel.

Conclusion

Picochurros are more than a passing trend: they have the potential to become a staple in the edible ice cream market.

If you’re looking to meet the expectations of discerning customers, this product could be the differentiator your ice cream shop needs.

With a well-adjusted formulation, a focus on consumer experience, and a touch of creativity, picochurros can transform your business and captivate those seeking novelty.

Why not start testing your own versions and take this trend to the next level?