Churro Ice Cream Sandwiches

Baked Churro Dulce de Leche Ice Cream Sandwiches! The perfect combination of crispy baked churros & creamy dulce de leche ice cream in one delectable bite, these ice cream sandwiches are truly divine!

If you clicked over here because of the title of this post, you can stop rubbing your eyes. You read that correctly!

Most of the time, my recipe ideas come while I’m doing something else — laundry, vacuuming, changing a diaper {I promise I won’t tell you if that’s the case…}. But sometimes when I’m having a hard time coming up with something new, I’ll start playing word associations until inspiration strikes.

Cinco de Mayo… Mexico.

Mexico… cinnamon.

Cinnamon… churros.

Churros… fried.

Fried… tight jeans. {Sad face.}

Tight jeans… bake instead.

Baking… hot.

Heat… Ice Cream.

Ice Cream… Sandwich.

DONE.

And so, ta-da!

Baked Churro Dulce de Leche Ice Cream Sandwiches. You’re welcome.

With Cinco de Mayo coming up {and the weather being pretty hot and steamy where I live}, this just evolved naturally. As will your trip to the grocery store to get the ingredients…

Lightened up cinnamon sugar churros are baked to form the base of these creative ice cream sandwiches. Though I originally intended to make my own dulce de leche ice cream, I wound up picking up a store bought version as a short cut. {Thank you, Häagen-Dazs!} Because you won’t want to delay getting these in your mouth.

Baked Churro Dulce de Leche Ice Cream Sandwiches

Baked Churro Dulce de Leche Ice Cream Sandwiches! The perfect combination of crispy baked churros & creamy dulce de leche ice cream in one delectable bite, these ice cream sandwiches are truly divine!

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Course Dessert

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Author Dianna Muscari

Ingredients  

• 1 cup water
• 2 tablespoons brown sugar
• ½ teaspoon salt
• ⅓ cup unsalted butter
• 1 cup all-purpose flour
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup sugar
• 1 teaspoon ground cinnamon
• Store bought Dulce de Leche Ice Cream

Instructions 

• Preheat oven to 425 degrees. Prepare 2 baking sheets by lining with parchment paper. Set aside.
• In a small saucepan, combine water, brown sugar, salt and butter and bring to a boil until butter is melted.
• Remove from heat and add in the flour, stirring vigorously with a wooden or silicone spoon until it is fully incorporated. You should end up with a thick paste-like dough that pulls away from the sides.
• Place the dough into the bowl of a stand mixer fitted with a paddle attachment and allow to cool for a minute or two. Mix in the vanilla extract. Crack in eggs one at a time, until they are fully incorporated and the batter is smooth {about 2 minutes}.*
• Scoop mixture into a piping bag fitted with a large open star tip. Pipe a swirl or pinwheel shape — I made mine about 2 1/2 inches in diameter — leaving a few inches of room between each churro. Continue until you use up all of the dough. Remember, they’ll be sandwiches so try to make them roughly the same size so they have a matching pair.
• Bake for about 12-14 minutes or until puffed and brown. The insides should be moist but not completely doughy. Meanwhile, in a small bowl, mix together the sugar and cinnamon and set aside.
• When the churros are fully baked, immediately toss them into the cinnamon sugar to coat.* Remove them and place onto cooled baking pan until ready to create sandwiches.
• When the churros are cooled, take a scoop of dulce de leche ice cream and place it on one churro base. Top with another churro to create a sandwich and press lightly to adhere. Serve immediately or keep frozen until ready to serve.

Dianna’s Tips

*You can pipe the dough right away, but I found that letting it sit for about 20-30 minutes allows it to firm up a bit and produces a nicer “swirl”.

*If your cinnamon sugar is not sticking the the churro, spray the churro lightly with cooking spray {I just use my Misto} before tossing in the cinnamon sugar mixture.