Rosie’s Churro Sundae Recipe
Warm churros with vanilla & chocolate ice cream topped with whipped cream, candied pecans, dulce de leche, chocolate sauce & sprinkles.
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Ingredients
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Churros
Sundae Toppings
Method
Churros
- 1
Prepare the Churro Dough
In a medium saucepan, combine 1 cup water, 1 tablespoon unsalted butter, and 2 tablespoons granulated sugar. Bring to a boil over medium heat.
- 2
Mix in the Flour
Once boiling, remove from heat and quickly stir in 1 cup all-purpose flour until the mixture forms a ball. Let it cool slightly.
- 3
Add Eggs and Cinnamon
Incorporate 2 eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon ground cinnamon until the dough is smooth.
- 4
- 5
Pipe and Fry the Churros
Transfer the dough into a piping bag fitted with a star tip. Pipe 4-6 inch strips into the hot oil and fry until golden brown, about 2-3 minutes on each side. Remove and drain on paper towels.
Assembling the Sundae
- 6
Scoop the Ice Cream
In a serving bowl, place 1 cup of vanilla ice cream and 1 cup of chocolate ice cream.
- 7
Add the Churros
Break the fried churros into smaller pieces and place them on top of the ice cream.
- 8
Top with Whipped Cream
Generously dollop 1 cup of whipped cream over the churros and ice cream.
- 9
Add the Toppings
Drizzle 1 cup of dulce de leche and 1 cup of chocolate sauce over the sundae. Sprinkle with 1 cup of candied pecans and a handful of sprinkles.
- 10
Serve
Serve immediately while the churros are warm and enjoy your Rosie’s Churro Sundae!
