Homemade Churro Ice Cream Sandwich

This indulgent churro ice cream sandwich brings the beloved Spanish pastry to a whole new level by transforming it into a delicious frozen treat. The warm, cinnamon-sugar coated churros create the perfect contrast with the cool, creamy vanilla ice cream, resulting in a dessert that's both nostalgic and innovative.

I first made these churro ice cream sandwiches for my daughter's quinceañera celebration, and they were such a hit that they've become our signature family dessert for special occasions. The look on guests' faces when they bite into the contrast of textures is priceless every time.

Ingredients

• Water: Helps create steam which makes the churro dough light and airy
• Unsalted butter: Gives richness to the dough while allowing you to control the salt content
• Salt: Enhances all the flavors in the recipe; look for kosher or sea salt for best results
• All-purpose flour: Creates the structure for the churros; select unbleached for the best flavor
• Eggs: Bind the dough and provide lift; choose room temperature eggs for best incorporation
• Sugar and cinnamon: Create that classic churro coating; use fine granulated sugar for best adhesion
• Premium vanilla bean ice cream: Provides the best flavor and creaminess with visible specks of vanilla
• Oil for frying: Choose a neutral oil with a high smoke point, like vegetable or canola

Step-by-Step Instructions

Prepare the churro dough:

Combine water, butter, and salt in a medium saucepan over medium heat. Bring the mixture to a full boil, watching carefully so it doesn't boil over. Once boiling, immediately reduce the heat to low and add all the flour at once. Stir vigorously with a wooden spoon until the mixture comes together and forms a smooth ball that pulls away from the sides of the pan, about 1 minute.

Cool the dough:

Transfer the dough to a large mixing bowl and let it cool for about 5 minutes. This cooling step is crucial as adding eggs to hot dough would cook them immediately rather than incorporating them properly. The dough should be warm but not hot enough to cook the eggs.

Add eggs and create the churro batter:

Add eggs one at a time, mixing thoroughly after each addition until completely incorporated. The dough will initially look separated but keep mixing until it becomes smooth and glossy with a pipeable consistency. This process develops the structure that will create those classic churro air pockets.

Pipe the churro spirals:

Transfer the dough to a piping bag fitted with a large star tip. The star tip is essential as it creates the ridges that give churros their characteristic shape and texture. Pipe 8 evenly sized spirals onto parchment paper, making each about 4 inches in diameter. Start from the center and work outward in a continuous motion to create perfect spirals.

Fry to golden perfection:

Heat oil in a deep fryer or heavy-bottomed pot to exactly 375°F, using a thermometer for accuracy. Carefully slide each churro spiral into the hot oil, frying 1–2 at a time to avoid overcrowding and temperature drops. Fry until deeply golden brown and crisp, about 2–3 minutes per side. Maintain oil temperature between batches for consistent results.

Apply the cinnamon sugar coating:

Mix extra cinnamon and sugar in a shallow dish while the churros are frying. Transfer fried churros to paper towels to drain briefly, then immediately coat in the cinnamon sugar mixture while still hot. The residual heat and oil help the sugar mixture adhere perfectly to every ridge and crevice.

Assemble the ice cream sandwiches:

Allow the churros to cool just until they can be handled comfortably, about 5 minutes. They should still be slightly warm. Place a generous scoop of slightly softened vanilla ice cream on the flat side of one churro spiral, then top with another churro spiral, pressing gently to create a sandwich. The slight warmth of the churros creates a delightful temperature contrast with the ice cream.

Pin it

You Must Know

Cinnamon is truly the star ingredient in this recipe. I always use Ceylon cinnamon rather than cassia cinnamon for its more delicate, complex flavor. My grandmother taught me this distinction years ago when making traditional churros in her kitchen, and that small detail elevates these ice cream sandwiches from good to unforgettable.

Pin it

Make Ahead Options

The churro spirals can be fried earlier in the day and stored at room temperature, then briefly reheated in a 350°F oven for 3–5 minutes before assembly. This makes them perfect for entertaining since you can prepare components in advance and quickly assemble dessert when needed. The dough itself can also be made up to 2 hours ahead and kept in the piping bag at room temperature until you're ready to pipe and fry.

Creative Variations

While vanilla bean ice cream is the classic choice, these sandwiches are wonderful with other flavors too. Try dulce de leche, chocolate, or cinnamon ice cream for a complementary flavor profile. For an extra indulgent version, dip half of each assembled sandwich in melted chocolate and sprinkle with chopped nuts before freezing them for 20 minutes to set. You can also add a drizzle of warm caramel or chocolate sauce just before serving.

Serving Suggestions

These churro ice cream sandwiches make a spectacular dessert for Mexican-themed dinners, summer gatherings, or any celebration. Serve them on colorful plates with a small bowl of extra cinnamon sugar for dipping the exposed ice cream edges. For a dinner party presentation, place each sandwich on individual dessert plates with fresh berries and a mint sprig. They pair beautifully with Mexican hot chocolate or coffee with a splash of cinnamon liqueur.

Cultural Context

Churros originated in Spain but have become beloved throughout Latin America, each region adding its own twist. In Mexico, churros are often served with hot chocolate or dulce de leche. This ice cream sandwich version is a modern American adaptation that honors the traditional flavors while creating something new. The circular shape of these churros is actually inspired by traditional Spanish churros loops rather than the straight versions commonly found in the US.

Frequently Asked Questions

→ Can I make the churro spirals ahead of time?

Yes, you can prepare the churro spirals a few hours in advance. Keep them at room temperature and reheat briefly in a 350°F oven for 3-5 minutes to restore crispness before assembling with ice cream.

→ What if I don't have a star-tip piping bag?

While a star tip creates the classic churro ridges that hold cinnamon sugar better, you can use a regular piping bag with a round tip or even a zip-top bag with the corner snipped off. The texture will be different, but the flavor will still be delicious.

→ Can I use a different ice cream flavor?

Absolutely! While vanilla bean complements the cinnamon-sugar churros perfectly, chocolate, dulce de leche, or coffee ice cream would make excellent alternatives that pair well with the cinnamon flavor.

→ What's the best oil for frying churros?

Neutral oils with high smoke points work best, such as vegetable, canola, or peanut oil. Maintain the oil temperature around 375°F for the ideal golden-brown exterior and cooked interior.

→ How do I store leftover churro ice cream sandwiches?

It's best to store the churro spirals and ice cream separately. Keep churros in an airtight container at room temperature for 1-2 days, and assemble with ice cream just before serving. Once assembled, the sandwiches should be eaten immediately.

→ Can I freeze the churro dough?

Yes, the churro dough can be frozen before frying. Pipe the spirals onto parchment paper, freeze until solid, then transfer to freezer bags for up to 1 month. Fry directly from frozen, adding an extra minute to the cooking time.