Churro Ice Cream Sandwiches
Churro Ice Cream Sandwiches are the ultimate treat—crispy, cinnamon-sugar churros stuffed with creamy vanilla bean ice cream. Want to take it over the top? Drizzle on some chocolate ganache!
Servings: 5 ice cream sandwiches, depending on the size
Cost: $7.21
Equipment
- Medium pot or small pot
- Cloth piping bag with an open star tip
- Deep fryer or heavy-bottomed pot
Ingredients
Churros
- 1/2 cup whole milk
- 1/2 cup water
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground cinnamon
- 8 tablespoons unsalted butter
- 1-1/4 cups all-purpose flour
- 1 teaspoon Mexican vanilla extract or plain vanilla extract
- 3 large eggs
- Vegetable oil or canola oil, for frying
Cinnamon Sugar Coating
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar firmly packed
- 1 tablespoon ground cinnamon
Chocolate Sauce/Ganache (Optional)
- 1/4 cup heavy cream
- 1/4 cup dark chocolate chips
For serving
- Vanilla bean ice cream or caramel/dulce de leche ice cream or ice cream of choice
Instructions
- In a small to medium pot over medium heat, combine the milk, water, salt, granulated sugar, cinnamon, and butter. Mix until the butter is melted, then bring the mixture to a rolling boil. As soon as the mixture boils, add the flour. Reduce heat to low and stir vigorously for 30 seconds to a minute, then remove from heat.
- Using a rubber spatula, continue to mix (and press out any lumps) until the dough is smooth, another 30 seconds or so (don’t overmix dough). Let dough cool for 5 minutes, then stir in the vanilla and 1 egg. It will seem gluey and hard to mix, but mix until it comes together. Add another egg and stir until incorporated. Add the final egg and combine again. Keep stirring and it will come together. As soon as it’s cohesive, stop stirring; don’t overmix.
- Transfer the churro dough to a large canvas or cloth piping bag fitted with an open star tip. Line a large sheet pan with parchment paper (don’t skip the parchment!) and pipe long strips (10 inches) of the dough and roll each strip into a round. Alternatively, pipe the dough into rounds as it comes out of the pastry bag (just keep the rounds about 2–2.5 inches wide). Allow to rest for 15–20 minutes, or place in the freezer.
- In the meantime, preheat a deep fryer (or heavy-bottomed pot over medium heat) to 350°F. I recommend using a candy thermometer to monitor the oil temperature and keep it consistent.
- Cinnamon-Sugar Coating: While oil is coming to temperature, stir together the granulated sugar, brown sugar, and cinnamon in a small bowl and set aside. Set out a large plate lined with a few paper towels.
- Once oil reaches 350°F, place 2–3 churro rounds at a time in the deep fryer or pot. Allow churros to fry until they are golden brown, flipping about halfway through the cook time (about 4–6 minutes total). Use a wire skimmer or fork to remove the churro rounds onto the plate lined with paper towels.
- Place the hot churros in the cinnamon-sugar mixture and coat evenly with the sugar.
- While still very warm, make the sandwiches by placing a small scoop of ice cream on one churro round, and top with another. Enjoy ice cream sandwiches immediately.
- Optional Chocolate Ganache: If you want to add a chocolate ganache, microwave the heavy cream in a microwave-safe bowl until very hot—45 seconds to a minute. Pour in the dark chocolate chips and stir until smooth and creamy. Dip the sandwich in the ganache or drizzle the chocolate over (or spread it on the churro rounds before filling with ice cream).
Notes
Note 1:
- Only fry 3 churro rounds at a time. If the oil is crowded with dough, it will lower the oil temperature and cause uneven cooking.
- Roll the fried churro rounds in the cinnamon-sugar mixture immediately after draining off excess oil; otherwise the cinnamon sugar mixture won’t stick.
- Don’t overmix the churro dough; this causes tough churros (instead of soft, light, and fluffy ones).
- Have any sauces you’re making and ice cream ready to fill up/garnish the churro rounds as soon as they’re fried and dredged in sugar.
- Keep the sandwiches small. These are a bit overwhelming to eat if they’re bigger than 2 to 2 and 1/2 inches in diameter.
Nutrition
Serving: 1serving | Calories: 334kcal | Carbohydrates: 53.2g | Protein: 6g | Fat: 10.9g | Cholesterol: 115.4mg | Sodium: 48.6mg | Fiber: 0.6g | Sugar: 37.2g