Churro Ice Cream Sandwich

Dessert
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Smart Cookie Score ●●●○○

ⓘ clones 4 sandwiches

Golden, cinnamon-coated churros paired with creamy ice cream, bringing together a satisfying crunch and rich sweetness in a simple yet indulgent dessert.

Flavor Profile Crunchy

Warm, crisp churros rolled in cinnamon sugar, sandwiching smooth ice cream for the ultimate hot-and-cold bite.

Ingredients

For the churros:

  • 1/2 cup water

  • 1/4 cup unsalted butter

  • 1 tbsp sugar

  • 1/2 tsp vanilla extract

  • Pinch of salt

  • 1/2 cup all-purpose flour

  • 1 egg (room temperature)

  • 1/4 tsp ground cinnamon

  • Vegetable oil (for frying)

For the filling:

  • 1 cup vanilla ice cream (or your favorite flavor)

For the cinnamon sugar coating:

  • 2 tbsp sugar

  • 1/2 tsp ground cinnamon

Tips:

  • If you want a less messy option, you can freeze the churros first and serve them cold for a crispier texture!

  • You can customize the filling—try adding sprinkles, mini chocolate chips, or drizzle some caramel on top!

Instructions

1. Make the churros:

  • In a small saucepan, bring 1/2 cup water, butter, 1 tablespoon sugar, and a pinch of salt to a boil. Stir occasionally to melt the butter.

  • Once the mixture is boiling, add the flour all at once, stirring quickly until the dough forms a ball and pulls away from the sides of the pan (about 1-2 minutes).

  • Remove from heat and let it cool slightly for a minute or two.

  • Beat the egg in a small bowl, then slowly add it to the dough, mixing well until the dough is smooth and slightly sticky. Stir in the vanilla extract.

2. Heat the oil:

  • Heat about 2 inches of vegetable oil in a deep frying pan over medium heat. You want the oil to be around 350°F (175°C). If you don’t have a thermometer, drop a small piece of dough in the oil—if it sizzles and floats to the surface, the oil is ready.

3. Fry the churros:

  • Spoon the dough into a piping bag (or a Ziploc bag with the tip of the corner cut off). Pipe 4-inch strips of dough into the hot oil (don’t overcrowd the pan). Fry for 2-3 minutes on each side until golden and crispy.

  • Remove from the oil and drain on paper towels.

4. Coat in cinnamon sugar:

  • Mix 2 tablespoons of sugar with 1/2 teaspoon of cinnamon in a shallow dish. While the churros are still warm, roll them in the cinnamon-sugar mixture to coat.

5. Assemble the ice cream sandwiches:

  • Let the churros cool slightly. Then, slice them in half lengthwise (like a sandwich).

  • Scoop a generous amount of vanilla ice cream (or any flavor you like) between the churro halves. Gently press the sandwich together, just enough to flatten the ice cream slightly.

  • Optionally, you can roll the edges of the ice cream in more cinnamon sugar or add some chocolate syrup for an extra indulgent touch.

6. Serve and enjoy!

  • Serve immediately or wrap them in parchment paper and freeze for a firmer texture.

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