Churro Ice Cream Recipe

by Chef Adel
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Churro Ice Cream Recipe

I’ve embarked on a quest to marry these two beloved treats into one extraordinary dessert experience: Churro Ice Cream. Growing up in a family where the kitchen was the heart of our home, the scent of cinnamon was no stranger to the air, especially on those leisurely Sunday afternoons. It takes me back to the bustling markets I’ve strolled through, where churros were a treat too tempting to pass by. And who can forget the simple joys of a scoop of ice cream on a hot summer’s day? This recipe is more than just a dessert; it’s a nostalgic journey wrapped in a delightful confection.

How to make Churro Ice Cream

Churro ice cream is a delicious dessert that combines the flavors of traditional churros with creamy ice cream. It typically consists of pieces of churros mixed into a base of vanilla or cinnamon ice cream. Sometimes, the churro pieces are coated in cinnamon sugar before being mixed into the ice cream, adding an extra layer of sweetness and texture. It’s a delightful treat for anyone who loves the crispy, cinnamon-sugar goodness of churros combined with the cool creaminess of ice cream.

Ingredients:

For the Churro Dough:

  • 1 cup water
  • 8 tablespoons unsalted butter (1 stick)
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • Oil, for frying

For the Cinnamon Sugar Coating:

  • 1 cup sugar
  • 1 tablespoon ground cinnamon

For the Ice Cream:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup sugar
  • 1 tablespoon pure vanilla extract
  • Pinch of salt

Instructions:

Preparing the Churro Bits:

  • Make the Churro Dough: In a medium saucepan, combine water, butter, and salt over medium heat. Bring it to a boil. Reduce the heat to low, add the flour all at once, and stir vigorously until the mixture forms a ball. Remove from heat and let cool for several minutes.
  • Add the Eggs: Once the dough cools slightly, add eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract.
  • Fry the Churros: Heat oil in a deep skillet or deep fryer to 375°F (190°C). Pipe strips of dough into the oil and fry until golden brown. The cooking time may vary depending on your equipment and skills, so keep an eye on the churros and adjust the heat if needed. Remove and drain on paper towels.
  • Coat with Cinnamon Sugar: Mix the sugar and cinnamon in a shallow dish. Toss the warm churros in the mixture until fully coated. Let them cool, then chop them into bite-size pieces. Set aside.

Making the Ice Cream Base:

  • Combine Ingredients: In a large bowl, whisk together heavy cream, milk, sugar, vanilla extract, and a pinch of salt until the sugar is dissolved.
  • Chill: Transfer the mixture to your ice cream maker and churn according to the manufacturer’s instructions. Following these instructions is crucial to achieve the perfect consistency and texture of your ice cream.
  • Layer the Ice Cream: Once the ice cream begins to thicken, add in the chopped churro pieces, distributing them evenly.
  • Freeze: Transfer the ice cream into a freezer-safe container, alternating layers of ice cream with a sprinkle of any remaining cinnamon sugar. Freeze until solid, ideally overnight. For best results, consume within a week.

Tips for the Best Churro Ice Cream:

  • Ensure the Oil Temperature: Maintaining the correct frying temperature ensures your churros are perfectly golden and cooked through without becoming greasy.
  • Cool Your Churro Bites: Allow the churro pieces to cool completely before adding them to the ice cream mixture to avoid melting the ice cream prematurely.
  • Experiment with Flavors: For an extra decadent touch, consider adding a swirl of caramel or a dollop of chocolate sauce to the ice cream.
  • Serve the Right Way: Serve your Churro Ice Cream in chilled bowls or cones, topped with a bit of extra cinnamon sugar for that final, irresistible touch.

What to serve with

Are you wondering how to take your homemade Churro Ice Cream to the next level? With the right companions, your dessert can transform into a masterpiece. Here are some delightful pairing suggestions that highlight the distinct flavors of your Ice Cream and enhance the enjoyment of every spoonful.

Sweet Sauces and Toppings

Accompany your Churro Ice Cream with these sweet extras to liven up your treat:

  • Caramel Sauce: Drizzle warm caramel sauce over the top, adding a gooey sweetness that pairs beautifully with the crunchy churros.
  • Chocolate Sauce: For the chocoholics, a generous helping of chocolate sauce will further accentuate the doughnut-like taste of the churros.
  • Whipped Cream: A dollop of lightly sweetened whipped cream on the top will add a light, creamy contrast to the dense, flavorful ice cream.

Other Desserts

To really go full-on dessert indulgence, consider pairing your Churro Ice Cream with another dessert:

  • Apple or Pear Tart: The crispness and slight tartness of these fruity desserts balance wonderfully with the creamy sweetness of our ice cream.
  • Flan: This creamy, caramel-topped dessert has a lightness that compliments the chunkiness and crunch of the Churro Ice Cream.
  • Tres Leches Cake: The spongy texture and milky sweetness of a Tres Leches Cake makes it an enjoyable sidekick to the Churro Ice Cream, echoing its own vanilla and cinnamon notes.

Ingredients substitutes

Ice Cream Recipe
Ice Cream Recipe

Some people have different dietary needs, preferences, or pantry stocks, so here’s an exploration into possible substitutes for various ingredients in your Churro Ice Cream. Please note that this recipe contains dairy, eggs, and gluten. If you have dietary restrictions or allergies, make sure to use suitable substitutes.

Churro Dough Substitutes:

  • Butter: For a dairy-free option, margarine or coconut oil can substitute for butter in a pinch. These keep the brittle dough texture intact despite a slight shift in flavor.
  • All-Purpose Flour: For those with gluten intolerance, a gluten-free flour blend works just fine. I recommend a mix as it gives a closer texture to all-purpose flour.
  • Eggs: Eggs act as a binding agent in this recipe, so they can be swapped with other binders like flax eggs or unsweetened apple sauce. For each egg, use 1 tablespoon of ground flaxseed with 2.5 tablespoons of water or a quarter cup of apple sauce.

Cinnamon Sugar Coating Substitute:

  • Sugar: If you’re looking to cut down on refined sugar, coconut sugar is a healthier alternative. You’ll maintain the sweetness with a lower glycemic index.

Ice Cream Substitutes:

  • Heavy Cream & Whole Milk: A full-fat coconut milk can be a great substitute for both heavy cream and whole milk. This switch will make your ice cream dairy-free and vegan-friendly.
  • Sugar: As with the churros, you can use a natural sweetener like maple syrup or honey instead of sugar for a healthier alternative. However, these sweeteners may lend a slight flavor to your ice cream.

Final Thoughts

With these detailed steps and helpful tips, your venture into making Churro Ice Cream will not just be a dessert but an unforgettable adventure in flavor. Remember, the joy of cooking comes not just from the delicious end product but from the process and the memories you create along the way.

Churro Ice Cream Recipe

Churro Ice Cream

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 380 calories 23 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

For the Churro Dough:

  • 1 cup water
  • 8 tablespoons unsalted butter (1 stick)
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • Oil, for frying

For the Cinnamon Sugar Coating:

  • 1 cup sugar
  • 1 tablespoon ground cinnamon

For the Ice Cream:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup sugar
  • 1 tablespoon pure vanilla extract
  • Pinch of salt

Instructions

Preparing the Churro Bits:

  • Make the Churro Dough: In a medium saucepan, combine water, butter, and salt over medium heat. Bring it to a boil. Reduce the heat to low, add the flour all at once, and stir vigorously until the mixture forms a ball. Remove from heat and let cool for several minutes.
  • Add the Eggs: Once the dough cools slightly, add eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract.
  • Fry the Churros: Heat oil in a deep skillet or deep fryer to 375°F (190°C). Pipe strips of dough into the oil and fry until golden brown. The cooking time may vary depending on your equipment and skills, so keep an eye on the churros and adjust the heat if needed. Remove and drain on paper towels.
  • Coat with Cinnamon Sugar: Mix the sugar and cinnamon in a shallow dish. Toss the warm churros in the mixture until fully coated. Let them cool, then chop them into bite-size pieces. Set aside.

Making the Ice Cream Base:

  • Combine Ingredients: In a large bowl, whisk together heavy cream, milk, sugar, vanilla extract, and a pinch of salt until the sugar is dissolved.
  • Chill: Transfer the mixture to your ice cream maker and churn according to the manufacturer's instructions. Following these instructions is crucial to achieve the perfect consistency and texture of your ice cream.
  • Layer the Ice Cream: Once the ice cream begins to thicken, add in the chopped churro pieces, distributing them evenly.
  • Freeze: Transfer the ice cream into a freezer-safe container, alternating layers of ice cream with a sprinkle of any remaining cinnamon sugar. Freeze until solid, ideally overnight. For best results, consume within a week.

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