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Churro Ice Cream Sandwiches

by Alvin Zhou and Alexa D'Argenio featured in 10 Homemade Churro Recipes

Ingredients

for 10 servings

  • 3 cups
    water (705 mL)
  • ⅓ cup
    oil (80 mL)
  • ½ tablespoon
    salt
  • 2 cups
    flour (250 g)
  • oil, for frying
  • 1 cup
    sugar (200 g)
  • ¼ cup
    cinnamon (35 g)
  • 2 pt
    vanilla ice cream (690 g)

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Preparation

  1. In a large pot, bring the water, oil, and salt to a boil.
  2. Add the flour and turn the heat off. Quickly stir the flour until it forms a smooth paste/ball.
  3. Transfer the dough into a piping bag lined with a star tip.
  4. Pipe 6-inch (15 cm) spirals onto a sheet lined with parchment paper, starting from the middle and going around in a circle, making sure that there are no gaps between the loops.
  5. Repeat with the remaining dough.
  6. Freeze the circles for at least 2 hours.
  7. Heat oil in a pot over high heat.
  8. Fry the circles until light golden brown, then drain them on a paper towel.
  9. Mix the sugar and the cinnamon in a separate bowl.
  10. Coat each churro disc in the cinnamon sugar mix, shaking off any excess.
  11. Place a scoop of ice cream in between 2 churro discs.
  12. Enjoy!
 

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