Churros & Ice Cream Recipe
Warm churros tossed in cinnamon sugar, vanilla ice cream, dulce de leche
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Ingredients
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Churros
Cinnamon Sugar Coating
Toppings
Method
Make the Churro Dough
- 1
Prepare the dough base
In a medium saucepan, combine 1 cup of water, 1 stick of unsalted butter, 2 tablespoons of granulated sugar, and 1/4 teaspoon of salt. Bring to a boil over medium heat.
- 2
Reduce the heat to low, add 1 cup of all-purpose flour, and stir vigorously with a wooden spoon until a dough forms and pulls away cleanly from the sides of the pan. Cook for 1–2 minutes to dry out the dough slightly.
- 3
Remove from heat and let the dough cool for 5–7 minutes. Then add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
- 4
Transfer the dough to a piping bag fitted with a large star tip.
Fry the Churros
- 5
Heat oil and fry
Heat about 4 cups of vegetable oil in a deep pot or deep fryer to 375°F (190°C). Pipe 4–6 inch strips of dough into the oil, cutting with scissors or a knife. Fry in batches, turning occasionally, for 2–3 minutes or until golden brown and crisp.
- 6
Remove churros with a slotted spoon and drain on paper towels.
Coat in Cinnamon Sugar
- 7
In a shallow bowl, mix 1/2 cup granulated sugar and 1 teaspoon ground cinnamon. While churros are still warm, toss them in the cinnamon sugar mixture until evenly coated.
Assemble and Serve
- 8
Place 3–4 warm churros on a serving plate. Add 1 scoop of vanilla ice cream beside the churros.
- 9
Drizzle with about 2 tablespoons of warm dulce de leche over the churros and ice cream. Serve immediately.
