Churro ice cream sandwich

Churro ice cream sandwich

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Prep: 20 mins Cook: 15 mins plus chilling

More effort

makes 3

Try a crispy Spanish-style doughnut coated in cinnamon sugar filled with dulce de leche or chocolate ice cream  - not your average ice cream sandwich!

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal671
  • fat26g
  • saturates10g
  • carbs98g
  • sugars34g
  • fibre4g
  • protein9g
  • salt0.9g
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Ingredients

  • 50g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • ½ tsp vanilla extract
  • 250g plain flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • about 1 litre sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • a few chunks of bread
  • ice cream, to serve, chocolate or dulce de leche work well

For the cinnamon sugar

  • 100g caster sugar
  • 2 tsp cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

Method

  1. Boil the kettle, then measure 300ml boiling water into a jug and add the melted butter and vanilla extract. Sift the flour and baking powder into a large mixing bowl with a generous pinch of salt. Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free.

  2. Cut out 6 10cm x 10cm squares of baking parchment and grease them well with oil. Transfer the churro batter to a piping bag fitted with a large star nozzle, and pipe spiraled circles of batter onto the parchment. This is easiest if you start from the centre, and swirl the nozzle round and round until you reach the edge of the paper, avoiding any gaps. Chill for 45 mins, or up to 2 hrs, until the batter feels firm to the touch.

  3. Fill a large deep saucepan one-third full of oil. Heat until a cube of bread browns in 45 seconds – 1 min (about 180C). Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.

  4. Remove the churros from the fridge and drop 2 or 3 directly into the pan, discarding the parchment. Fry until golden brown and crisp, then remove with a slotted spoon and drain on the kitchen paper-lined tray. Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go. Once you’ve cooked all the churros, toss with any remaining cinnamon sugar and sandwich with balls of your favourite ice cream.

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Comments (1)

Edgar @Garagegymplanner's picture

Mouth watering recipe!!!!
Looks yummy :)

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