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    Home - Ice Cream

    Published: Jun 28, 2020 · Modified: Oct 13, 2021 by Amanda Powell · This post may contain affiliate links.

    Churro Ice Cream Sandwich

    Jump to Recipe Jump to Video Print Recipe

    The ultimate summer dessert: light, crisp churros sandwiching cool and velvety ice cream. You won't want anything else besides a freshly made churro ice cream sandwich all summer long. 

    churros sandwiching ice cream stacked in a loaf pan

    I am in love with ice cream sandwiches. I love that people are into using fun things to make their sandwiches. My favorite is the churro.

    Jump to:
    • Why it works
    • Customizing
    • Tips
    • F.A.Q.s
    • Storage
    • Required tools
    • Related recipes
    • Recipe Card

    collage of process shots on how to make churo dough

    Why it works

    There is a very good reason churros are perfect for making ice cream sandwiches. Churros are airy and light with a delicate crisp exterior that is wonderful to bite into.

    When you bite into one, then hit cold, velvety ice cream, that contrast is in a word: otherworldly. Nothing can beat that contrast.

    Churros also lend themselves to customizing the flavors in so many ways. You can get as creative as you want with your sandwich.

    piping churros and frying them

    Customizing

    You have a few ways in which you can customize your churro ice cream sandwich.

    • Coat your churros in more than cinnamon sugar. I have been known to add ground hazelnuts, pistachios, or pecans in with my cinnamon sugar mix. You can also add in different spices like ginger.
    • Swap the ice cream. I love how the cinnamon also coats the vanilla ice cream, but you can use other types of ice cream such as chocolate, strawberry, horchata ice cream, or even go meta with my churro ice cream.
    • Add sauce. Chocolate sauce, salted caramel sauce, dulce de leche, Bailey's hot fudge sauce, or even peanut butter hot fudge sauce would be amazing drizzled over the ice cream before you sandwich.
    churro ice cream sandwiches stacked on top of one another

    Tips

    For the best churro ice cream sandwiches, I recommend sticking to these tips.

    • Make sure you cook the flour. This is so important. You want to cook through the flour for about 5 minutes before you let it cool and add the eggs.
    • Beat in each egg thoroughly before adding the next egg. It will seem like the eggs don't want to mix in, but if you keep working at it, the eggs will incorporate.
    • Don't pipe the churro circles too big. Since we make the ice cream sandwiches fresh the ice cream will melt faster than normal, so keeping them small keeps the mess to a minimum.
    • Keep an eye on the temperature of the oil. Add only 2 - 3 of the churro rounds at a time.
    • Add the churros upside down with the nicely piped side going into the fryer first. This keeps the circle from puffing into a dome.
    • Go from the fryer straight to the cinnamon sugar. You can let the oil drip from the churro for a few moments first, but then you need to add the churro into the cinnamon sugar asap otherwise the cinnamon sugar will not stick.
    • Wait until the churros are room temperature before you add the ice cream to prevent the ice cream from immediately melting.

    F.A.Q.s

    Why are my churros raw inside?

    You probably have the oil too hot. The outside of the churro cooks too fast and browns before the inside actually gets a chance to cook through.

    Why are my churros greasy?

    Your oil was probably too cool. When your oil is too cool, it takes longer for the outside to cook, allowing the churros to soak up more of the oil.

    Do I really need to freeze my churro dough?

    Absolutely. Otherwise it will be impossible for the dough to keep its shape as you pick it up to fry. The dough thaws quickly if it isn't frozen through, so you can keep them in the freezer as you fry in batches.

    Do I really need to only fry what I want to eat right away?

    YES!! Churros do not last well. They get soft and chewy quickly, and the texture if awful if you freeze the fried churros. The unfried churros are fine frozen.

    ice cream being topped onto churro

    Storage

    A churro ice cream sandwich is best fresh. There is no need for storing them. If you only plan on eating a few churros, freeze the remaining churro dough before you fry it. First, freeze them on the baking sheet, then place them in an airtight container with parchment between each layer. Take out what you need whenever the craving hits.

    The dough will last up to a month in the freezer.

    Required tools

    There are a few special tools you may need to make these ice cream sandwiches.

    • Star piping tip - We use this for that beautiful swirl, but you can experiment with other tip openings if you'd like.
    • Deep fryer - I like using a deep fryer because it can control the temperature of the oil for you as you work. If you don't want to invest in one, a pot and thermometer will work.
    • Thermometer - If you do use a thermometer I recommend a digital thermometer for the most accurate reading. I like something that I can keep in the oil while I am frying so I know the oil stays at the right temperature the entire time.

    Related recipes

    If you loved this recipe, you will want to try my homemade churros, baked churro doughnuts, red velvet churros, and churro cupcakes. You may also want to try my sprinkle sugar cookie ice cream sandwiches and profiteroles with bourbon ice cream.

    close up shot of finished ice cream sandwich

    Recipe Card

    churros sandwiching ice cream stacked in a loaf pan

    Churro Ice Cream Sandwich

    Amanda Powell
    There is nothing better than the contrast between airy and crisp churros and velvety ice cream. Bite into a churro ice cream sandwich today
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Cook Time 40 mins
    Additional Time 30 mins
    Total Time 1 hr 35 mins
    Course ice cream
    Cuisine American
    Servings 18 sandwiches
    Calories 131 kcal

    Ingredients
      

    • 1 cup water
    • ½ cup unsalted butter cut into pieces
    • ¼ cup granulated sugar
    • ½ teaspoon salt
    • 1 cup flour sifted
    • 4 eggs large, room temperature
    • ½ cup cinnamon sugar
    • vanilla ice cream

    Instructions
     

    • Heat the water and unsalted butter in a saucepan until the butter is melted and the water is near-boiling.
    • Add in the sugar, salt, and flour. Stir well.
    • Continue mixing and cooking the flour for about 3 - 5 minutes.
    • Allow the flour mixture to cool until you are able to comfortably touch it.
    • Beat in one egg and mix until well-combined. Beat in each egg one at a time until each egg is well incorporated. It may seem impossible at first, but all you need is a bit of elbow grease.
    • Fit a piping bag with a star tip and fill with the dough.
    • Lay parchment paper onto a baking sheet and pipe rounds of dough onto the sheet. Freeze for 30 minutes.
    • Fill a saucepan or pot with oil that is at least 3-inches deep. Heat the oil until it is 350°F.
    • Add 2 - 3 of the rounds to the oil and fry until golden brown - about 4 -6 minutes, flipping halfway through.
    • Remove the rounds from the oil and toss into cinnamon-sugar. Repeat with all the dough.
    • Wait until the churros are cooled and sandwich ice cream between two round. Enjoy immediately.

    Video

    Notes

    - You can freeze the dough rounds and save them until you are ready to make what you plan on eating. Once the rounds are frozen through, transfer them to an airtight container with parchment between each layer
    - Fry only the churros you plan on eating. The churro ice cream sandwiches are only good fresh.

    Nutrition

    Serving: 1gCalories: 131kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 3gCholesterol: 58mgSodium: 82mgFiber: 1gSugar: 9g
    Keyword churro ice cream, churros, ice cream, ice cream sandwich, vanilla ice cream
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

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    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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