Churro Ice Cream Sandwich (Print Version)
# Ingredients:
→ Churro Dough
01 -
240ml water
02 -
115g unsalted butter
03 -
1/4 teaspoon salt
04 -
125g all-purpose flour
05 -
3 large eggs
→ Coating
06 -
50g granulated sugar
07 -
1 teaspoon ground cinnamon
→ Filling
08 -
500ml premium vanilla bean ice cream, slightly softened
→ Additional
09 -
Vegetable oil for deep frying
10 -
Extra sugar and cinnamon mixture for coating
# Instructions:
01 -
In a medium saucepan, combine water, butter, and salt. Bring to a full boil, then reduce the heat to low. Add flour all at once and stir vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan.
02 -
Remove from heat and let cool for 5 minutes. Add the eggs one at a time, mixing thoroughly after each addition until the dough becomes smooth and glossy.
03 -
Transfer the churro dough to a piping bag fitted with a large star tip. On parchment-lined baking sheets, pipe 8 spiral discs approximately 10cm in diameter, leaving space between each spiral.
04 -
Heat oil in a deep fryer or heavy pot to 190°C. Carefully lower churro spirals into hot oil and fry until golden brown and crisp, about 2-3 minutes per side. Transfer to paper towel-lined plates to drain excess oil.
05 -
In a shallow dish, combine the extra sugar and cinnamon. While still warm, coat each fried churro spiral thoroughly in the mixture, ensuring even coverage.
06 -
Allow churros to cool to room temperature. Place a generous scoop of vanilla bean ice cream on the flat side of one churro spiral, then top with another spiral to create a sandwich. Serve immediately or freeze until ready to enjoy.
# Notes:
01 -
For best results, allow ice cream to soften slightly before assembling sandwiches.
02 -
Churro spirals can be made in advance and stored in an airtight container for up to 1 day before assembling.