Churro Ice Cream Sandwich Recipe

Prepare dough

In a medium saucepan over medium heat, combine 1 cup water, 2 tablespoons unsalted butter, 1 tablespoon granulated sugar and 1 teaspoon fine sea salt. Bring to a boil, stirring until butter melts and sugar dissolves.

Add flour

Remove the pan from heat and immediately add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth dough ball and pulls away from the sides of the pan (about 1–2 minutes). Return to very low heat for 30 seconds while stirring to cook off a little moisture.

Incorporate eggs

Transfer the dough to a mixing bowl or stand mixer bowl. Let cool 2–3 minutes so it is warm but not hot. Beat in 2 large eggs, one at a time, fully incorporating each before adding the next; then mix in 1 teaspoon vanilla extract. The dough should be glossy and pipeable — if too stiff, beat briefly to loosen.

Heat oil

Pour about 2 cups vegetable oil into a deep skillet or pot to a depth of about 1.5–2 inches. Heat the oil to 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of dough — it should sizzle and rise steadily.

Pipe and fry

Fit a large star piping tip (Open star, #826 or similar) to a sturdy pastry bag and fill with dough. Pipe 4–5 inch strips of dough directly into the hot oil, cutting with scissors or a knife. Fry in batches, turning occasionally, until golden brown and crisp, about 2–3 minutes per side. Avoid overcrowding.

Drain

Using a slotted spoon, transfer fried churros to a wire rack set over a sheet tray or paper towels to drain briefly (about 1 minute) so they remain crisp but still warm for coating.

Mix coating

While the churros fry, combine 1 cup granulated sugar and 2 teaspoons ground cinnamon in a shallow bowl and whisk to evenly distribute.

Coat churros

Brush each warm churro lightly with melted butter (about 2 teaspoons total across all churros) or dip briefly into the butter, then roll the churros in the cinnamon-sugar mixture until evenly coated. Place coated churros on a clean rack to cool slightly and maintain crispness.

Portion ice cream

Scoop 1/2 cup french vanilla ice cream for each sandwich (total 1 cup per sandwich before shaping would be too large; for this recipe use 1 cup per sandwich total equals 2 cups for 2 sandwiches). Slightly soften ice cream at room temperature for 3–5 minutes so it’s spreadable but not melted.

Form sandwiches

Select pairs of similarly sized churros. Using the back of a spoon or an offset spatula, spread 1 cup of softened ice cream onto the flat side of one churro or pipe ice cream on, then top with a matching churro to create a sandwich. Press gently to even the ice cream to the edge. Repeat for second sandwich.

Freeze to set

Place assembled sandwiches on a tray lined with parchment and freeze uncovered for at least 30 minutes to firm up before serving. For best texture, freeze 1 hour.

Serve

If desired, roll exposed ice cream edge in extra cinnamon sugar before final freeze. Let sandwiches sit at room temperature 2–3 minutes before serving so the ice cream softens slightly. Serve on plates; optional garnish: a light dusting of cinnamon sugar.