Churro Ice Cream Sandwich


This is the only “too good to be true” thing that’s actually true and sooo good.

Preparation time: 45 minutes
Cooking time: 20 minutes
Serves 6

2 quarts vegetable oil, for frying
100 grams white sugar, for dredging
1 teaspoon ground cinnamon, for dredging
1 tub ice cream, any flavor

For the Dough
125 grams all-purpose flour
1 teaspoon cinnamon, ground
240 ml water
1 1⁄2 tablespoon brown sugar
2 large eggs

Sheet pan
Piping bag
#3 star piping tip

For the Dough
1 Sift together all-purpose flour and 1 teaspoon cinnamon. Set aside.
2 In a sauce pot, mix together water, brown sugar, and salt on medium high heat. Once it comes to a boil, take off from heat and stir in flour all at once.
3 Once the flour is mixed well, put the sauce pot back onto the flame, and cook the dough until it forms into a ball. Set aside to cool.
4 With a hand mixer, mix in eggs one at a time on low speed until smooth.
5 Using the #3 star tip, fill piping bag with dough. On a sheet pan with parchment paper, make churro discs by piping in the dough in a 3-inch circle starting from the center. Once done, place the pan in the freezer for 10 minutes.

To Assemble
1 Fill sauce pot with vegetable oil and heat up to 180°c.
2 Prepare a rack with paper towels for the newly fried churros. make the dredging sugar by mixing white sugar with 1 teaspoon cinnamon.
3 Once the thermometer hits 180°c, fry off the piped dough 2-3 pieces at a time. Turn them over occasionally until both sides are golden brown. Take them out and let the excess oil drip off.
4 While still hot, quickly dredge churro discs in the cinnamon sugar.
5 With the cooled churro discs, take 1 piece and scoop a generous amount of your favorite ice cream on it. Place another churro disc on top.

Editor’s Note:
To dredge something means to coat wet or moist food with a dry ingredient prior to cooking.

This recipe was originally published in the August-September 2016 issue of Breakfast Magazine.