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Churro Ice Cream Sandwiches

March 8, 2016 By Phillip @ SouthernFATTY.com 19 Comments

Churro Ice Cream Sandwiches

I’m pretty sure that in another life, I was a Mexican street food stand. Tacos, tortas, churros. Any of the road-side favs, really. I recently found an area of Nashville that has the absolute best tiny truck tacos in town. Also, they are like a dollar a piece. A DOLLAR, Y’ALL. Forget the fancy-pants hipster joints popping up everywhere, the shacks are where it’s at. Since I couldn’t find any freshly fried churros to go along with my hipster-less tacos, I decided to make some myself. What started as a churro makin’ Saturday (my next country album name?), became so much more.

Piped Choux for ChurrosChurro Ice Cream Sandwiches

I get a little bored when piping straight lines. Once you’ve done that a few hundred times (hello, pâte à choux & éclairs), you start venturing into odd shapes. I started by piping the pastry dough straight into the oil like I usually would for churros. Some spirals and what ended up looking like I had been ribbon dancing in the fryer were the results. I took a break, which meant that I pulled a spoon out of the drawer and headed to the freezer to find the ice cream. It hit me. You can just go ahead and call me Churro van Gough. — Ice cream between the churros!

Churro Ice Cream Sandwiches

You can definitely make the churro swirls well before you are ready to eat these beauties. Since we are going to freeze the dough before we fry it, just pop them out when you are ready. PS- Even though you’ll let the churro cool, they’ll melt like a handful of candy in your hands. Just finish them off when you are ready to eat. I find its best to use homemade ice cream or give it a few stirs to soften it up a bit. Put it all together and enjoy!

Churro Ice Cream Sandwiches

Churro Ice Cream Sandwiches
 
Print
Prep time
30 mins
Cook time
15 mins
Total time
45 mins
 
Crispy soft churro swirl ice cream sandwiches by Southern FATTY.
Author: Phillip Fryman | SouthernFATTY.com
Recipe type: Dessert
Serves: 6 sandwiches
Ingredients
  • 1 stick (110 g) butter
  • 1 cup (235 ml) water
  • 1 tablespoon (13 g) sugar
  • ¼ teaspoon salt
  • 1 cup (120 g) flour
  • 1 cup (180-200 g) eggs (about 3 large)
  • 1 teaspoon vanilla (I prefer using Nielsen-Massey Mexican Vanilla for this)
  • cinnamon/sugar mixture
  • ice cream
Instructions
Start by making the churro base:
  1. Prepare all of the ingredients in advance of starting the recipe. Mise en place!
  2. Add water, butter, sugar, salt to medium sauce pan.
  3. Simmer over medium heat until butter has completely melted and water is steaming.
  4. Right when water reaches its first boil, remove pan from heat and dump all of the flour in at once.
  5. Stir rapidly with a wooden spoon to incorporate flour into wet mix.
  6. Return to medium heat and continue stirring. The dough will form a ball and start to leave a film on the bottom of the pan. Continue stirring.
  7. After cooking for about 2 minutes over the heat, remove and allow to cool slightly for 3-4 minutes.
  8. Transfer dough to mixer with paddle attachment (Beater Blade works wonders for this) in place.
  9. On medium/low speed, add one egg at a time, allowing the mixer to completely incorporate each egg before adding the next. It will start to look like it is separating. Just allow it to continue mixing and it will incorporate. Add the vanilla.
  10. After all of the eggs have been added and the mixture is smooth, stop mixing and transfer to a piping bag fitted with a star tip.
  11. Pipe snug spirals onto a silicone mat (my choice) or parchment paper-lined baking sheet that will fit in your freezer.
  12. You can pipe these pretty close to each other, as you will just remove them to fry to finish them off.
  13. Freeze for at least 30 minutes.
To Finish:
  1. Heat oil (at least 2 inches) to 350 F.
  2. When oil is at temperature, remove churros from freezer and fry until golden, about 2 minutes on each side.
  3. Immediately dredge churros in cinnamon/sugar mixture to completely cover.
  4. Remove to paper-lined try to cool.
  5. When cool, scoop ice cream between and enjoy!
  6. More on SouthernFATTY.com!
3.5.3208

 

Filed Under: Confections / Sweets Tagged With: choux pastry, churros, cinnamon, cinnamon sugar, dessert, fried, ice cream, pastry, sweet

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  1. Emily Chan

    June 7, 2016 at 1:19 pm

    does this make 12 spirals or 12 sandwiches (24 spirals)?

    Reply
    • Phillip @ SouthernFATTY.com

      June 7, 2016 at 1:26 pm

      I believe it makes 12 spirals. All of the images I rechecked have that. It’s been a bit since I’ve made them, so apologies if that is wrong. Pretty sure, though. Enjoy!

      Reply
  2. Katie

    April 26, 2016 at 2:55 pm

    Love churros. Adding these to my list to make!

    Reply
  3. Ruth Schoff Wright

    April 2, 2016 at 9:55 pm

    OMG these sound delicious. I must try them.

    Reply
    • Phillip @ SouthernFATTY.com

      April 3, 2016 at 10:15 pm

      Hope you enjoy!

      Reply
  4. Leslie @ Bessie Bakes

    March 9, 2016 at 10:23 am

    Brilliant idea freezing them first. I just tried Jeni’s churro ice cream which was frickin amazing, but this looks way better because the freshly deep fried churro is the star!!! Can’t wait to try.

    Reply
    • Phillip @ SouthernFATTY.com

      March 9, 2016 at 10:33 am

      Thanks! It just made everything so much easier. Nice to be able to leave a few in the freezer for a rainy day, too. I haven’t had that ice cream from Jeni’s yet, but I’ll go try it todaaaaaaay!

      Reply
  5. Kristin @ Camels & Chocolate

    March 9, 2016 at 9:16 am

    I’ll be having these for breakfast, thanks.

    Reply
    • Phillip @ SouthernFATTY.com

      March 9, 2016 at 9:22 am

      It’s so warm out! We should probably just grab these and walk around downtown like tourists all day.

      Reply
  6. The Kentucky Gent

    March 9, 2016 at 7:33 am

    Totally acceptable for breakfast food, right?

    Reply
    • Phillip @ SouthernFATTY.com

      March 9, 2016 at 9:21 am

      YES! It’s just milk and eggs.

      Reply
      • Josh @ The Kentucky Gent

        March 9, 2016 at 12:20 pm

        You’re my hero.

        Reply
  7. Mary @chattavore

    March 8, 2016 at 7:41 pm

    Yaaaaasssss. Must have.

    Reply
    • Phillip @ SouthernFATTY.com

      March 9, 2016 at 9:20 am

      Have a dozen, yo!

      Reply
  8. Michelle | Hummingbird High

    March 8, 2016 at 2:11 pm

    dude. i saw this and legit gasped out loud.

    Reply
    • Phillip @ SouthernFATTY.com

      March 8, 2016 at 2:31 pm

      Yessssss ma’am! *huur flip*

      Reply
  9. Phillip @ SouthernFATTY.com

    September 2, 2018 at 1:40 pm

    Enjoy!

    Reply

Trackbacks

  1. White Chocolate Peanut Butter Churro Ice Cream Sandwiches – Courage of Confection says:
    July 5, 2019 at 2:20 pm

    […] I found a recipe for chunky PB ice cream here, and a good churro bun recipe from The Southern Fatty and got to […]

    Reply
  2. Artsy Ice Cream Sandwiches – My Daily She says:
    August 10, 2018 at 5:05 am

    […] Get the recipe here! […]

    Reply

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