Churro Ice Cream Sandwiches


  • 1 cup sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon coarse kosher salt
  • 1 cup whole milk
  • ¼ cup unsalted butter
  • 2 teaspoons sugar
  • 1 cup all purpose flour
  • 4 large eggs
  • 3 cups canola oil (for frying)
  • Ice cream of your choice


Whisk all ingredients in medium bowl to blend.

Bring first 4 ingredients to boil in heavy medium saucepan, stirring until sugar dissolves and butter melts. Reduce heat to medium-low. Add flour; stir vigorously with wooden spoon until shiny dough mass forms, about 1 minute. Transfer to large bowl; cool 5 minutes. Using electric mixer, beat in eggs, 1 at a time; continue beating until smooth, shiny, sticky paste forms. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

Heat oil in heavy large skillet over medium heat to 350° F. Working in batches, spoon batter into pastry bag fitted with small star tip. On a large greased pan, pipe batter into pinwheels about four inches in diameter. (Use a knife if necessary to cut batter at end of star tip.)

Stick the pan in the freezer for 20 minutes, or until the pinwheels are firm enough that they don’t lose their shape when moved. Then carefully use greased spatula to lift each pinwheel and insert it into the oil.

Fry churros until brown and cooked through in center, about 2 minutes per side. Transfer to paper towels. Cool 5 minutes, then toss in cinnamon sugar to coat.

Take two churros and sandwich a scoop of ice cream between them. Repeat until all churros are Serve immediately.

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