Homemade churros turned into ice cream sandwiches! The churros are so tasty and create the perfect doughy, crunchy swirl to make a sandwich with! They are absolutely delicious!
These little churros look intimidating to make, right? Surprisingly, they’re easier than they look!
Making the dough is interesting because you make it in a saucepan over heat, which seems complicated, but it’s very simple.
Personally, I get much satisfaction from frying dough in hot oil. Seeing it bubble and raise to the most perfectly golden, down crispy and chewy dough is very satisfying!
Supplies for Making Churros
For the piping tip I used an Ateco star in size 4. One thing I would suggest is using a coated piping bag, rather than a plastic bag since the plastic can exploded when squeezing because the dough is thick!
You’ll also need a medium saucepan, parchment paper, paper towels, bowl for making the dough and a spatula.
Another great thing about this recipe is that the churros don’t have to be super hot when serving these, they still taste just as good after they cool a bit. That means you can make them ahead of time to serve later!
How to Make Churros Ice Cream Sandwiches
Now that the churros are made, you can turn them into ice cream sandwhiches! Add a scoop of artisan ice cream on one churro and then top with another.
There are so many flavors you can use that would go perfectly with these! Dulce de Leche, chocolate, fruity flavors, it’s endless.
If you want, you can also serve them with dipping sauces like caramel or chocolate.
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How to Make Churros Ice Cream Sandwiches
Ingredients
- 1 cup water
- 1/2 cup butter
- 1/4 tsp salt
- 2 tbsp sugar
- 1 cup all-purpose flour
- 3 eggs beaten
- 1/4 cup sugar
- 1/8 tsp cinnamon
Instructions
- Combine water, salt with the butter in a saucepan. Bring to a boil over high heat. Using a wooden spoon, stir in flour. Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove the dough from the heat and, while stirring constantly, gradually beat the eggs into the dough.
- Bring to a boil over high heat. Using a wooden spoon, stir in flour. Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove the dough from the heat and, while stirring constantly, gradually beat the eggs into the dough.
- Turn the heat to low and continuously stir until the mixture forms a ball, about 1 minute.
- Remove the dough from the heat and, while stirring, beat the eggs into the dough.
- Spoon the dough into a large, coated piping bag fitted with a Ateco star in size 4.
- Mix extra sugar and cinnamon on a plate and set aside.
- Heat 3 inches of vegetable oil or canola oil in a medium saucepan. Slowly, let the oil reach to 360 degrees before frying.
- Place a large sheet of parchment paper near the range (so you don't have to walk far when frying) and squeeze the dough on the parchment paper to make, tightly round swirls.
- When making them, pipe the dough close together to create the circle so it will stay intact when fried.
- With a little flour and a spatula I was able to easily remove them from the parchment paper and into the oil.
- Fry for about 1-2 minutes on each side.
- Transfer the churros to a plate lined with paper towels to drain.
- When they're cool, roll them in the extra cinnamon and sugar on the plate.
OMG, how clever you are!! what a fantastic combo…go girl
I love this idea! They look fabulous, great pictures. Thanks for the recipe, I’ll definitely try it out this summer.:)