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Churro Ice Cream Sandwiches

Churro ice cream sandwiches with golden, cinnamon-sugar rolled churro discs sandwiching vanilla ice cream. Crisp fried rounds stay warm and caramelized while the center is cold and creamy.
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Prep Time 30 minutes
Cook Time 20 minutes
Freezing 1 hour
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Mexican-American
Ingredients Equipment Method Notes

Ingredients
  

Churro rounds
  • 1 cup water
  • 0.5 cup unsalted butter 1 stick
  • 1 tbsp granulated sugar
  • 0.25 tsp salt
  • 1 cup all-purpose flour
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 vegetable oil for frying for frying
Cinnamon-sugar coating
  • 0.5 cup sugar
  • 1 tbsp cinnamon
Ice cream filling and serving
  • 0.5 gallon vanilla ice cream
  • 1 dulce de leche for serving

Equipment

  • 1 Dutch oven
  • 1 Piping bag

Method
 

Make churro dough
  1. Bring water, butter, granulated sugar, and salt to a boil in a Dutch oven, then add the flour all at once and stir vigorously until the dough pulls away from the sides and forms a ball.
  2. Cool the dough for 5 minutes, then beat in the eggs one at a time and mix in the vanilla extract until smooth.
Pipe and fry churro rounds
  1. Fill a piping bag with the dough and pipe 3-inch rounds (spiraling inward like a flat disk) onto parchment.
  2. Fry the rounds in 375°F oil for 2-3 minutes per side until deeply golden, then drain and immediately roll in the cinnamon sugar coating.
  3. Cool the churro discs completely.
Assemble and freeze
  1. Sandwich a scoop of vanilla ice cream between two churro discs, pressing gently so the ice cream touches the edges.
  2. Drizzle dulce de leche over the sandwiches and serve immediately, or freeze briefly until firm if desired.

Notes

Pro tip: roll the hot fried discs in cinnamon sugar right away so the coating clings thickly. Store assembled sandwiches covered in the freezer up to 2 weeks; freeze yes. For a lighter swap, use reduced-fat vanilla ice cream (texture stays creamy but may soften faster).