Churro Ice Cream Sandwich Recipe

Make the choux-style dough

In a medium saucepan over medium heat combine 1 cup water, 1/4 cup whole milk, 2 tablespoons unsalted butter, 1 tablespoon granulated sugar and 1/4 teaspoon fine sea salt. Bring mixture to a simmer, stirring until the butter and sugar melt and the liquid just starts to steam.

Remove the pan from heat. Add 1 cup all-purpose flour all at once and stir vigorously with a wooden spoon until the mixture forms a smooth ball and no dry streaks remain, about 1–2 minutes. Return pan to low heat and cook, stirring constantly, for 30–45 seconds to dry the dough slightly.

Transfer the dough to a mixing bowl and let cool for 3 minutes. Beat in 2 large eggs, one at a time, fully incorporating each egg before adding the next. The final dough should be thick, glossy and pipeable but hold its shape.

Pipe and fry

Fit a large piping bag with a 1/2-inch open star tip (or large star). Fill the bag with the churro dough. In a heavy-bottomed skillet or deep pot, heat 2 cups vegetable oil to 350°F (175°C). If you don't have a thermometer, heat until a small piece of dough sizzles and rises slowly.

Pipe 4–5-inch strips of dough directly into the hot oil, cutting the dough with scissors or a knife. Fry in batches, turning occasionally, until golden brown and crisp, 2–3 minutes per side. Do not overcrowd the pan.

Using a slotted spoon, transfer fried churros to a paper towel–lined tray to drain briefly.

While churros are still warm, whisk together 1/2 cup granulated sugar and 1 teaspoon ground cinnamon in a shallow bowl or tray.

Brush warm churros lightly with 1 tablespoon melted butter (optional) so the sugar adheres, then roll each churro in the cinnamon sugar until evenly coated. Set aside to cool slightly — they should still be pliable but not hot enough to melt ice cream immediately.

Slightly soften 2 cups french vanilla ice cream at room temperature for 5–8 minutes until scoopable but not melted.

Select 4 churro strips of roughly equal length. If needed, trim ends with a serrated knife so pairs match. Place 1 churro flat-side up, pipe or spread about 1/2 cup ice cream evenly along the length (about 1/2-inch thick). Top with a second churro and press gently to create a sandwich. Wipe any excess ice cream from the edges with a warm knife to neaten.

For cleaner edges, you can roll the sandwich edges in additional cinnamon sugar or freeze the assembled sandwiches on a tray for 30–45 minutes to firm before serving.

Serve immediately if you like a soft center, or chill/freeze briefly for firmer texture. Each sandwich is one serving; recipe yields 2 sandwiches (approx. 410 calories per serving).