Churro Ice Cream Sandwiches (Mexican-inspired)

Churro Ice Cream Sandwiches (Mexican-inspired)

Crisp cinnamon-sugar churro dough sandwiches creamy vanilla ice cream for a warm-cold contrast.

Total 2 hr Makes 8 sandwiches Calories 420/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

Homemade churro strips are piped, fried until golden, and rolled in cinnamon sugar while still hot, then cooled and sliced to cradle scoops of vanilla ice cream. The crunchy, spiced exterior against the cold, smooth ice cream makes these a playful twist on a classic Mexican street treat, perfect for warm-weather gatherings or a festive dessert table.

Ingredients

  • 1 cup water
  • 2 1/2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 cups vegetable oil, for frying
  • 3/4 cup granulated sugar, for coating
  • 2 tablespoons ground cinnamon
  • 4 cups vanilla ice cream, slightly softened
  • 1/2 cup dulce de leche, warmed slightly

Method

  1. In a medium saucepan, combine the water, 2 1/2 tablespoons sugar, salt, and butter. Bring to a boil over medium heat, stirring until the butter melts.

  2. Remove from heat and add the flour all at once, stirring vigorously with a wooden spoon until the dough pulls together into a smooth ball and pulls away from the sides of the pan.

  3. Let the dough cool for 5 minutes, then beat in the eggs one at a time, followed by the vanilla extract, until the dough is smooth, thick, and glossy.

  4. Transfer the dough to a piping bag fitted with a large star tip.

  5. Heat the vegetable oil in a deep skillet or heavy pot to 360°F.

  6. Pipe 4-inch strips of dough directly into the hot oil, cutting with scissors or a knife, frying 3 to 4 strips at a time.

  7. Fry the churro strips, turning occasionally, until deep golden brown and crisp on all sides, about 3 minutes per batch.

  8. Remove churros with a slotted spoon or spider and drain briefly on paper towels.

  9. Combine the coating sugar and cinnamon in a shallow dish. Roll the warm churros in the cinnamon sugar until fully coated, then set aside to cool completely, about 20 minutes.

  10. Once cooled, slice each churro strip in half lengthwise to create two flat sandwich pieces.

  11. Place a scoop of slightly softened vanilla ice cream between two churro halves, pressing gently to form a sandwich.

  12. Drizzle with warmed dulce de leche and serve immediately, or wrap individually and freeze up to 1 hour to firm up before serving.

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    Churro Ice Cream Sandwiches (Mexican-inspired)

    Homemade churro strips are piped, fried until golden, and rolled in cinnamon sugar while still hot, then cooled and sliced to cradle scoops of vanilla ice cream. The crunchy, spiced exterior against the cold, smooth ice cream makes these a playful twist on a classic Mexican street treat, perfect for warm-weather gatherings or a festive dessert table.

    2 hr 8 sandwiches 420 cal

    Ingredients

    • 1 cup water
    • 2 1/2 tablespoons granulated sugar
    • 1/2 teaspoon salt
    • 1/4 cup unsalted butter
    • 1 cup all-purpose flour
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 4 cups vegetable oil, for frying
    • 3/4 cup granulated sugar, for coating
    • 2 tablespoons ground cinnamon
    • 4 cups vanilla ice cream, slightly softened
    • 1/2 cup dulce de leche, warmed slightly

    Method

    1. 1

      In a medium saucepan, combine the water, 2 1/2 tablespoons sugar, salt, and butter. Bring to a boil over medium heat, stirring until the butter melts.

    2. 2

      Remove from heat and add the flour all at once, stirring vigorously with a wooden spoon until the dough pulls together into a smooth ball and pulls away from the sides of the pan.

    3. 3

      Let the dough cool for 5 minutes, then beat in the eggs one at a time, followed by the vanilla extract, until the dough is smooth, thick, and glossy.

    4. 4

      Transfer the dough to a piping bag fitted with a large star tip.

    5. 5

      Heat the vegetable oil in a deep skillet or heavy pot to 360°F.

    6. 6

      Pipe 4-inch strips of dough directly into the hot oil, cutting with scissors or a knife, frying 3 to 4 strips at a time.

    7. 7

      Fry the churro strips, turning occasionally, until deep golden brown and crisp on all sides, about 3 minutes per batch.

    8. 8

      Remove churros with a slotted spoon or spider and drain briefly on paper towels.

    9. 9

      Combine the coating sugar and cinnamon in a shallow dish. Roll the warm churros in the cinnamon sugar until fully coated, then set aside to cool completely, about 20 minutes.

    10. 10

      Once cooled, slice each churro strip in half lengthwise to create two flat sandwich pieces.

    11. 11

      Place a scoop of slightly softened vanilla ice cream between two churro halves, pressing gently to form a sandwich.

    12. 12

      Drizzle with warmed dulce de leche and serve immediately, or wrap individually and freeze up to 1 hour to firm up before serving.