Churros Ice Cream Sandwich Recipe – Spanish Special
The Churros Ice Cream Sandwich is a delightful fusion of warm, crispy churros and creamy ice cream, offering a perfect balance of textures and flavors. Originating from Spain, churros are traditional fried dough pastries, coated in cinnamon sugar, and often enjoyed with a hot chocolate dip. By sandwiching a scoop of rich vanilla ice cream between two churro discs, this dessert elevates the classic treat into a decadent indulgence. Whether served at festive gatherings or as a special after-meal delight, the Churros Ice Cream Sandwich is sure to satisfy your sweet cravings.
- Prep Time20 min
- Cook Time20 min
- Total Time40 min
For the Churros:
- 1 cup water
- 2 ½ tablespoons unsalted butter
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
- 2 eggs
- 1 ½ cups vegetable oil (for frying)
For the Cinnamon-Sugar Coating:
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
For the Ice Cream Sandwich:
- 1 pint vanilla ice cream (or any flavor of choice)
Prepare the Churro Dough:
In a saucepan over medium heat, combine water, butter, sugar, and salt. Bring to a boil.
Reduce heat to low, then add flour and stir vigorously until a dough forms and pulls away from the sides of the pan.
Remove from heat and let cool for 5 minutes.
Mix in vanilla extract and eggs, one at a time, stirring until fully incorporated. The dough should be smooth and slightly sticky.
Pipe and Fry the Churros:
Transfer the dough into a piping bag fitted with a large star tip.
On a parchment-lined baking sheet, pipe round churro discs (about 3 inches in diameter) to form the sandwich base.
Heat vegetable oil in a deep pan to 350°F (175°C).
Carefully fry churro rounds in batches for about 2 minutes per side, until golden brown.
Remove and drain on a paper towel-lined plate.
Coat the Churros:
Mix granulated sugar and cinnamon in a shallow bowl.
While the churros are still warm, toss them in the cinnamon-sugar mixture to coat evenly.
Assemble the Ice Cream Sandwich:
Place a scoop of ice cream onto one churro disc.
Gently press another churro disc on top to form a sandwich.
Serve immediately or freeze for 10 minutes to firm up.
Recipe Notes:
Piping Bag: Use a large star tip to achieve the traditional ridged texture of churros.
Deep-Frying: Ensure the oil temperature is around 350°F (175°C) for optimal frying.
Cinnamon-Sugar Coating: Toss the churros in the cinnamon-sugar mixture while they are still warm to ensure even coating.
Ice Cream Variations: Experiment with different ice cream flavors like chocolate, caramel, or strawberry to customize your sandwich.
Storage: Store leftover churros in an airtight container and reheat before assembling to maintain their crispiness.
