Churro Ice Cream Sandwich
Churro ice cream sandwiches combine two things that are already great on their own – warm, cinnamon-sugar coated churros and cold, creamy ice cream. The contrast between the crispy, freshly fried churro “buns” and the ice cream center just works.
They’re perfect for summer gatherings since you can fry the churros ahead of time and assemble them quickly when needed. Just don’t make them too far in advance or the churros will get soggy – nobody wants that. These are definitely worth the effort of heating up oil to fry.
What you need for Churro Ice Cream Sandwiches
Ingredients:
– 1 cup water
– 1/2 cup unsalted butter
– 1/4 teaspoon salt
– 1 cup all-purpose flour
– 3 large eggs
– 1 teaspoon vanilla extract
– Vegetable oil for frying
– 1/2 cup granulated sugar
– 1 tablespoon ground cinnamon
– 1 quart vanilla ice cream, softened
– Chocolate sauce (optional)
– Caramel sauce (optional)
How to make Churro Ice Cream Sandwiches
1. Start by making the churro dough. In a medium saucepan, combine the water, butter, and salt. Heat over medium, stirring occasionally until the butter completely melts and the mixture comes to a rolling boil.
2. Once boiling, reduce heat to low and dump in all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away cleanly from the sides of the pan – this usually takes about 1 minute. You’ll notice a thin film forming on the bottom of the pan, which is exactly what you want.
3. Transfer the dough to a mixing bowl and let it cool for about 5 minutes. It should be warm but not hot – if it’s too hot, it’ll cook the eggs when we add them. I usually give it a few stirs during this time to help release steam.
4. Add the eggs one at a time, beating well after each addition. The dough will look separated and glossy at first – keep mixing until it comes back together into a smooth, thick paste before adding the next egg. Mix in the vanilla extract last. The final dough should be thick and glossy, dropping slowly from the spoon in a V-shape.
5. Heat about 2 inches of oil in a heavy-bottomed pot to 375°F. While the oil heats, mix the sugar and cinnamon in a shallow dish. Also, line a plate with paper towels for draining.
6. Transfer the dough to a piping bag fitted with a large star tip. Pipe 3-inch straight lines of dough directly into the hot oil, using scissors to cut the dough. Don’t overcrowd – I usually fry 4-5 at a time. The churros will sink then float to the surface.
7. Fry for about 2-3 minutes per side, or until they’re a deep golden brown. They should look crispy and ridged on the outside. If they’re browning too quickly, your oil is too hot.
8. Remove with a slotted spoon and drain briefly on paper towels. While still hot, roll them in the cinnamon-sugar mixture. The coating sticks better when they’re warm.
9. Let the churros cool completely before assembling – about 30 minutes. Meanwhile, take your ice cream out of the freezer to soften slightly.
10. To assemble, slice each churro lengthwise, but don’t cut all the way through – leave one side connected like a book. Scoop about 1/4 cup softened ice cream onto one side and press gently to close. The ice cream should squish slightly out the ridges.
11. Place the assembled sandwiches on a baking sheet and freeze immediately for at least 1 hour until firm. If you want to get fancy, drizzle with chocolate or caramel sauce just before serving.
The key to success here is making sure your oil temperature stays steady – too hot and the churros brown before cooking through, too cool and they’ll be greasy. And don’t skip the freezing step at the end – it makes them much easier to eat!
Recipe Notes & Tips:
• Don’t try to make these on a humid day – the churros won’t crisp up right
• A candy thermometer is your best friend here – oil temp is crucial
• Room temp eggs work best and mix in easier
• If your dough is too runny, it won’t pipe cleanly. Add a bit more flour
• No piping bag? Use a zip-top bag with the corner snipped off
• Want extra-crispy churros? Double-fry them quickly at the end
Serving Suggestions:
• Mexican hot chocolate is the perfect pairing
• Cold horchata for summer serving
• Spike it up with coffee liqueur for adults
• Try different ice cream flavors:
– Vanilla bean (classic)
– Dulce de leche
– Coffee
– Chocolate
– Strawberry
Making it Work for Different Occasions:
• Birthday parties: Make mini versions
• Summer BBQ: Prep and freeze day before
• Potluck: Transport churros and ice cream separately, assemble on site
• Food truck style: Wrap in wax paper, serve immediately
• Fancy dinner: Add gold dust to sugar coating, serve with sauce art
Storage & Leftovers:
• Plain churros: 2 days in airtight container, re-crisp in oven
• Assembled sandwiches: Up to 1 week in freezer
• Don’t thaw and refreeze
• Wrap individually in plastic wrap to prevent freezer burn
• Dough can be made 24hrs ahead, kept refrigerated
