Indulge in the Ultimate Dessert: Homemade Churro Ice Cream Sandwiches with Cinnamon Sugar Churro Ice Cream

Prepare to redefine your perception of the perfect frozen treat! Forget the conventional cookie and step into a world of irresistible flavor with these extraordinary Churro Ice Cream Sandwiches. Crafted with freshly made, crispy homemade churros and filled with a decadent, homemade cinnamon sugar churro ice cream, this dessert is an experience you won’t soon forget.

A Journey Back to the Joy of Churros

When was the last time you truly savored a churro? For many of us, it’s a nostalgic memory, perhaps from a bustling fairground, a vibrant theme park, or a charming Spanish café. I confess, it’s been such a long time since I last enjoyed one that I can’t even pinpoint the exact occasion. While I adore their golden, crispy exterior and the comforting embrace of cinnamon sugar, churros aren’t typically a dessert I actively seek out on a menu for everyday indulgence. They exist in a delightful, almost celebratory category of their own, often enjoyed piping hot and fresh, perhaps with a rich chocolate dipping sauce or a strong cup of coffee.

However, the idea of elevating this beloved fried dough to an entirely new level has always intrigued me. And let me tell you, while a hot, freshly fried churro is undeniably good on its own, it transforms into something truly magical when it’s embraced by a generous scoop of creamy, cold ice cream. The incredible contrast of temperatures and textures—the warm, crisp churro yielding to the frosty, smooth ice cream—creates an explosion of sensations that is simply unparalleled. It’s a combination that promises a culinary adventure beyond the ordinary.

The Instagram Revelation: From Craving to Creation

The inspiration for these Churro Ice Cream Sandwiches struck me with the force of a lightning bolt. It began, as many modern culinary adventures often do, with a captivating image scrolling through my Instagram feed. I was casually browsing recommended photos when I stumbled upon a dessert so enticing, so utterly brilliant, that it instantly lodged itself in my mind. The photo showcased a restaurant in Los Angeles that specialized in churro ice cream sandwiches, and the visual impact was nothing short of amazing. The perfectly ridged, golden-brown churros cradling a luscious filling of ice cream – it was a masterpiece that beckoned.

A craving this intense is a rare occurrence for me, but the moment I saw that picture, I knew I had to make it happen. With no immediate travel plans to Los Angeles on the horizon, the only viable solution was to roll up my sleeves and recreate this dream dessert right here in my own kitchen. This wasn’t just a simple desire; it quickly escalated into a full-fledged culinary mission, a challenge I was eager to undertake to bring this extraordinary treat to life.

Conquering the Fryer: A Worthy Challenge for Ultimate Flavor

If you’re familiar with my cooking habits, you’ll know that deep frying is generally an activity I approach with a healthy dose of caution and, frankly, often try to avoid. The thought of dealing with large quantities of hot oil, the potential for splatters, and the subsequent cleanup often acts as a significant deterrent. So, when you see me willingly breaking out the deep fryer for a recipe, you can be absolutely certain that the end result is something truly extraordinary and unequivocally worth every ounce of effort. This churro ice cream sandwich, I assure you, falls squarely into that category, justifying the temporary disruption to my usual kitchen routine.

But my vision extended beyond just making homemade churros. My culinary ambition pushed me further: I wanted to create a homemade ice cream specifically designed to perfectly complement these churros, an ice cream that encapsulated the very essence of churro flavor in every creamy spoonful. Thus, the idea for a unique “cinnamon sugar churro ice cream” was born. This isn’t just plain cinnamon ice cream; it’s a rich, velvety base deeply infused with warm, aromatic spices, and generously studded with a delightful cinnamon sugar crumble. This crumble is meticulously crafted to mimic the crunchy, sweet, and spiced coating of a perfect churro, adding an essential textural element to the ice cream.

I proudly call it churro ice cream not because it contains actual pieces of fried pastry, but because the distinct texture and authentic flavor of the crumble flawlessly deliver that quintessential churro experience. It provides that satisfying crunch and aromatic sweetness without the need to incorporate soggy, previously fried churro bits, ensuring a superior texture in every bite. This innovative flavor profile has quickly become a new favorite in my dessert repertoire – a bold statement, indeed, especially considering there isn’t a single piece of chocolate in sight! Its sophisticated yet comforting taste truly speaks for itself, proving that classic flavors can be reinvented with stunning success.

The Quest for Perfect Churro Circles: A Culinary Puzzle Solved

One of the most significant and fascinating hurdles I encountered during this creative process was figuring out how to form and fry the churro pieces into perfect, neat circles without them disintegrating or losing their shape in the hot oil. Churro dough, while utterly delicious, can be quite delicate and soft. My initial attempts presented a classic culinary challenge: how to maintain their structural integrity during the crucial frying process so they could beautifully encase the ice cream as a perfect sandwich component.

After much deliberation, a bit of trial and error, and a highly helpful discussion with a chef friend, we arrived at a brilliant and surprisingly simple solution: freezing the dough circles before frying. This crucial preparatory step effectively solidifies the churro dough, allowing it to hold its intricate piped shape perfectly when it makes contact with the hot oil. The result? Beautifully formed, uniformly crisp churro “buns” that are ideally suited for sandwiching your creamy, homemade ice cream. This technique proved to be an absolute game-changer, ensuring that each churro component was structurally sound, wonderfully textured, and ready to fulfill its destiny as part of an epic ice cream sandwich.

Timing is Everything: Assembling Your Masterpiece for Maximum Enjoyment

Beyond the ingenious freezing and frying technique, the next critical element was determining the optimal time to assemble these delightful sandwiches for the best possible eating experience. Churros, by their very nature, are best enjoyed immediately after they’re made – when they are still warm, wonderfully crispy, and fresh from their cinnamon sugar coating. I conducted a small but telling experiment, placing some leftover churros in an airtight container overnight, only to find them lamentably soggy and limp the next morning. “No bueno,” as they say in Spanish, perfectly capturing the disappointment. This confirmed my suspicion: freshness and immediate enjoyment are paramount.

Therefore, the ideal moment to assemble and devour your churro ice cream sandwich is right away, as soon as the churros have cooled down just enough for you to handle them comfortably without burning your fingers. Yes, you heard that right: piping hot churros meeting luxuriously cold, creamy ice cream. It might sound like a recipe for a glorious, albeit slightly messy, adventure, but trust me, the incredible contrast in temperature and the blissful melding of sweet, spicy flavors make every sticky, delightful bite absolutely worth it. The warmth of the cinnamon-dusted churro against the chill of the creamy ice cream creates an unforgettable sensory experience that truly defines indulgence.

Storing for Later: A Practical Approach to Preserving Perfection

While I wholeheartedly recommend immediate consumption for the ultimate experience (you’ll understand why once you take that first bite!), sometimes you might find yourself with a few precious leftovers (though I truly doubt it once you taste these!). Or perhaps you’re diligently planning ahead and want to prepare a batch for a future occasion or to portion them out. In such cases, the key to maintaining their quality and crispness is swift and strategic action. Once your freshly fried churros have cooled down completely to room temperature – and this step is absolutely crucial – proceed to assemble your sandwiches by scooping the perfectly chilled churro ice cream generously between two churro pieces. Then, without any delay, place the assembled sandwiches on a parchment-lined tray and transfer them to the freezer immediately. The sooner they hit the freezer, the better their texture will hold up, preventing any unwanted sogginess. Waiting until the next day to freeze them will, unfortunately, lead to those dreaded limp and soggy churros, which we definitely want to avoid.

Once frozen firm (this typically takes about an hour or so, depending on your freezer’s efficiency), you can then wrap each churro ice cream sandwich individually in plastic wrap. This protective layer helps to prevent freezer burn and keeps them fresh for a future indulgence. After wrapping, store them in an airtight container to further shield them from the freezer environment. This method ensures that even when you reach for a frozen treat later, you’ll still experience a delightful crunch and creamy texture, although I predict they won’t last long in your freezer!

The Standalone Star: Churro Ice Cream Without the Fryer

Even if the prospect of deep frying churros still feels a little daunting, don’t let that deter you from experiencing the incredible flavor and unique texture of the churro ice cream itself. This ice cream, in its own right, is a veritable showstopper, perfectly capable of starring as a standalone dessert. My primary goal was to create a “churro” flavored ice cream without relying on actual churro pieces. Let’s be honest, who wants to go through the considerable effort of frying churros only to chop them up and stir them into ice cream, potentially risking a soggy, less-than-ideal texture?

After considerable brainstorming and dedicated experimentation, I perfected a simple yet brilliant solution: a homemade cinnamon sugar crumble. This delightful crumble is baked until wonderfully crispy and golden, then gently stirred into a wonderfully creamy, intensely cinnamon-infused ice cream base. The result is absolutely perfecto! You get all the delightful crunch and authentic, warm spice flavor of churros without ever having to break out the fryer. This ingenious method makes it an accessible and equally delicious dessert option for anyone who loves the distinct taste of churros but prefers to skip the frying step entirely. It’s rich, spicy, perfectly sweet, and features a captivating texture – a true homage to the beloved churro experience, perfectly captured in a scoopable, refreshing form. Enjoy it in a cone, a bowl, or as a decadent topping for other desserts!

Enjoyed this recipe? Check out my other Small Batch Ice Cream Recipes you can make.

Items you may need (affiliate links):

Churro Ice Cream Sandwiches

Yield:
6 sandwiches

Prep Time:
30 minutes

Cook Time:
1 hour 30 minutes

Chill Time:
5 hours 30 minutes

Total Time:
7 hours 30 minutes

Think outside the cookie for your next ice cream sandwich! Churro Ice Cream Sandwiches made with homemade churros and homemade cinnamon sugar churro ice cream

Ingredients

• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons butter, melted
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/8 teaspoon salt
• 1 cinnamon stick
• 2 egg yolks
• 1/2 teaspoon vanilla

Churro Dough

• 1/2 cup water
• 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, cut into 4 pieces
• 1/4 cup granulated sugar
• 1/8 teaspoon salt
• 1/2 cup all-purpose flour
• 1 egg
• 1/2 teaspoon cinnamon
• Vegetable oil, for frying

Instructions

1. Preheat oven to 350. Line a rimmed baking sheet with a silicone mat or parchment paper.
2. Mix together 1/4 cup sugar, cinnamon, and melted butter. Spread evenly on the baking sheet. Bake 15 minutes. Cool completely then break into small pieces.
3. In a large saucepan, warm up 1/2 cup heavy cream, milk, remaining 1/4 cup sugar, salt, and cinnamon stick. Once warm, remove from the heat, cover, and let steep for 30 minutes.
4. In a separate small bowl, add the egg yolks. Slowly pour some of the warm milk into the yolks, whisking constantly, then scrape it all back into the saucepan.
5. Continue cooking over medium heat, stirring often, until the mixture thickens and coats the back of a spatula or spoon (170F on a thermometer).
6. Remove from the heat, pour through the mesh strainer into a bowl sitting in an ice bath, and discard cinnamon stick.
7. Stir in the remaining 1/2 cup heavy cream and vanilla. Cool until room temperature. When cool, refrigerate for at least 1 hour or until cold.
8. Once the ice cream mixture is cold, freeze it in your ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, add the cinnamon sugar pieces. Freeze until firm, roughly 4 hours or overnight.

For the churros:

1. In a large saucepan, whisk together water, butter pieces, 2 tablespoons sugar, and salt. Bring to a boil.
2. Once the butter has melted, stir in the flour with a wooden spoon until mixture forms a ball. Remove from the heat and beat egg into the dough.
3. Line a baking sheet with parchment paper. Spoon the churro dough into a pastry bag fitted with a large 1M star tip then pipe 12 circles roughly 2 inches wide onto the baking sheet. Freeze for at least 30 minutes or until firm and easy to peel.
4. In a shallow plate or bowl, mix together the remaining 2 tablespoons sugar and cinnamon.
5. Heat 3 inches of oil in a deep pot or fryer to 350F. Line a few paper plates with paper towels.
6. Once hot, fry a few churros at a time (do not overcrowd) until lightly golden brown on the bottom, roughly 2-3 minutes. Flip and fry until golden brown, another 2-3 minutes.
7. Using a slotted spoon, remove each churro and drain on paper towels. While still hot, toss each one with the cinnamon sugar mixture. Repeat until all of the churros are fried. If the oil dips below 350F, let the oil reheat in between batches.
8. For best results, once churros are cool enough to handle, scoop ice cream in between two churro pieces and eat immediately.
9. To store for later, once churros are completely cool to room temperature, scoop ice cream in between churro pieces. Place on a tray lined with parchment paper and freeze immediately. Once frozen, roughly 1 hour, wrap with plastic wrap and store in an airtight container.

Recommended Products

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• Ice Cream Maker
• Piping Set

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Source: Churros adapted from Food Network; ice cream adapted from The Perfect Scoop