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Irresistible Churro Ice Cream Sandwiches

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These churro ice cream sandwiches combine crispy cinnamon-sugar churro shells with creamy vanilla ice cream and luscious dulce de leche, making a perfect quick and indulgent summer treat.

Ingredients

Scale
  • 1 cup water (240 ml)
  • 2 1/2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil (neutral flavor like canola)
  • 1 cup all-purpose flour (120 g)
  • Oil for frying (vegetable or peanut oil, enough for deep frying)
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • Vanilla ice cream (about 1 quart/1 liter), slightly softened
  • Dulce de leche (store-bought or homemade)

Instructions

  1. Make the Churro Dough: In a medium saucepan, combine 1 cup (240 ml) water, 2 1/2 tablespoons sugar, 1/2 teaspoon salt, and 2 tablespoons vegetable oil. Bring to a boil over medium heat, stirring occasionally. Once boiling, remove from heat and immediately stir in the 1 cup (120 g) all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 1-2 minutes. Let cool slightly (about 5 minutes).
  2. Prepare the Frying Oil and Cinnamon Sugar: While the dough cools, heat 2-3 inches of vegetable oil in a deep pan to 350°F (175°C). In a shallow bowl, mix 1/2 cup sugar and 2 teaspoons cinnamon for coating.
  3. Pipe and Fry the Churros: Transfer the dough to a pastry bag fitted with a large star tip. Carefully pipe 4-5 inch (10-13 cm) long strips of dough directly into the hot oil, cutting with scissors or a knife. Fry in batches, turning occasionally, until golden and crisp, about 2-3 minutes per batch. Use a slotted spoon to remove and drain on paper towels.
  4. Coat with Cinnamon Sugar: While still warm, roll each churro in the cinnamon sugar mixture until fully coated.
  5. Assemble the Ice Cream Sandwiches: Let churros cool for about 10 minutes until warm but not hot. Spread about 2 tablespoons of softened vanilla ice cream on the flat side of one churro, then drizzle with 1 tablespoon of dulce de leche. Top with another churro, pressing gently to create a sandwich. Wrap in plastic wrap or parchment paper and freeze for at least 30 minutes.
  6. Serve and Enjoy: Remove from freezer about 5 minutes before serving to soften slightly.

Notes

Keep oil temperature steady at 350°F (175°C) to avoid greasy churros. Fry in small batches to maintain temperature. Let ice cream soften slightly before assembling. Freeze sandwiches for at least 30 minutes before serving to prevent melting. Leftover churro shells can be reheated in a 350°F oven for 3-5 minutes before assembling new sandwiches.

Nutrition

Keywords: churro ice cream sandwiches, churros, ice cream sandwich, dulce de leche, summer dessert, cinnamon sugar, fried dough, easy dessert

Find it online: https://forkifyfun.com/irresistible-churro-ice-cream-sandwiches-recipe-perfect-for-summer-treats/