Churro Ice Cream

By Bridget Edwards

Prep Time:

1h 30m

Bake/Cook Time:

12m - 15m

Yield:

1 quart ice cream & 20 cookies

Plan for:

Chill overnight

Freeze 4+ hours

Ready for a delicious frozen treat? This Churro Ice Cream is full of flavorful cinnamon-sugar mixed throughout a creamy vanilla ice cream base. No frying needed as churro-inspired cookies take the place of the traditional fried dough pastry.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Ice Cream Base

2 egg yolks
2/3 cup Imperial Sugar Extra Fine Granulated Sugar
1 tablespoon cornstarch
1 1/2 cups whole milk
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 1/2 cups heavy cream

Homemade Churro Cookies

1 3/4 sticks salted butter, cut into chunks
2 ounces cream cheese, room temperature
1/2 cup Imperial Sugar Extra Fine Granulated Sugar
1/2 cup Cinnamon Sugar
1 egg
1 teaspoon vanilla extract
2 cups unbleached, all-purpose flour*
1 teaspoon baking powder
Cinnamon Sugar

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

To make ice cream base, whisk egg yolks and sugar together until well combined. Whisk in cornstarch; set aside.
In a medium saucepan, heat milk and cinnamon until hot but not bubbling. Slowly whisk this mixture into eggs/sugar, whisking constantly. Pour back into pan and heat on medium-low, whisking constantly until mixture is slightly thickened (enough to coat a spoon).
Pour through a fine sieve into a bowl. Whisk in vanilla and cream. Cover and refrigerate overnight.
For cookies, cream butter and cream cheese together. Beat in the sugar and cinnamon sugar until fluffy and no lumps of butter or cream cheese remain.
Beat in egg and vanilla. On low speed, mix in flour and baking powder. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 350°F. Line cookie sheets with parchment. Roll cookies to 1/4-inch thickness. Cut into approximately 4x1.5-inch rectangles. Score rectangles using a pastry cutter to resemble grooves of a churro pastry.
Bake for 12-15 minutes on until edges are lightly golden. Remove from the oven. While hot, sprinkle with cinnamon-sugar. Let cool completely.
Pour chilled ice cream base into an ice cream maker and follow manufacturer’s instructions. With about 2-3 minutes left in the cycle, crumble 6 churro cookies into the mix and let churn. Break cookies into small or large pieces depending on your preference.
Spoon into freezer-safe containers, pressing plastic wrap onto the ice cream. Freeze for at least 4 hours until more firm. Serve with remaining cookies.