Description
Delightful churro ice cream sandwiches blend Mexican street dessert magic with cool creamy indulgence. Crisp cinnamon-sugar coated pastry hugs smooth vanilla ice cream, creating a sweet summer treat you’ll savor with pure culinary joy.
Ingredients
Scale
Churro Base:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
Coating and Flavor:
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
- 1/4 cup vegetable oil (for frying)
Ice Cream Filling:
- 1 pint vanilla ice cream
- 1/4 cup caramel sauce
- 2 tbsp chopped pecans (optional)
Instructions
- Whisk flour, sugar, baking powder, and salt in a large mixing bowl until uniformly combined.
- Create a well in the center of dry ingredients and crack eggs into the space, then pour melted butter and vanilla extract.
- Mix ingredients thoroughly with a wooden spoon until a soft, slightly sticky dough forms.
- Transfer dough onto a lightly floured surface and gently knead for 2-3 minutes until smooth.
- Roll dough into a 1/4-inch thick rectangle, approximately 12×8 inches.
- Cut dough into 12 rectangular shapes, each about 4×2 inches.
- Heat vegetable oil in a deep skillet to 375°F, ensuring consistent temperature.
- Carefully slide dough rectangles into hot oil, frying 2-3 pieces simultaneously until golden brown, about 2 minutes per side.
- Remove churro bases with a slotted spoon and drain on paper towels.
- Combine sugar and cinnamon in a shallow dish, then immediately roll warm churro pieces to coat evenly.
- Allow churro bases to cool completely at room temperature for 15-20 minutes.
- Soften vanilla ice cream at room temperature for 5 minutes.
- Spread caramel sauce on one churro base, sprinkle chopped pecans if desired.
- Scoop softened ice cream onto the caramel-coated base, then top with another churro piece.
- Gently press sandwich together, ensuring even ice cream distribution.
- Wrap each sandwich in parchment paper and freeze for 30 minutes before serving.
Notes
- Maintain precise oil temperature between 365-375°F to prevent soggy or burnt churros, using a digital thermometer for accuracy.
- Work in small batches when frying to ensure consistent golden-brown color and prevent oil temperature drops that lead to greasy results.
- Allow churros to cool completely before assembling sandwiches, preventing ice cream from melting too quickly and maintaining structural integrity.
- Experiment with alternative ice cream flavors like dulce de leche, chocolate, or cinnamon to create unique flavor combinations that complement the churro’s warmth.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 12
- Calories: 386
- Sugar: 28 g
- Sodium: 145 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg