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Cinnamon Churro Ice Cream

Cinnamon Churro Ice Cream

Linda M. Harris
Cinnamon Churro Ice Cream is a delightful fusion of crispy, cinnamon-sugar churros and creamy ice cream.
The churros are fried to golden perfection, then crumbled and added to a cinnamon-flavored ice cream base, creating a rich and indulgent treat.
Perfect for dessert lovers, this recipe combines the best of two beloved treats into one irresistible dish.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine American, Mexican
Servings 8 Servings
Calories 300 kcal

Equipment

  • 1 Large Pot (for frying churros)
  • 1 Ice Cream Maker
  • 1 Mixing bowl
  • 1 saucepan
  • 1 whisk
  • 1 Piping Bag with Star Tip
  • 1 Fine-Mesh Strainer
  • 1 Medium Bowl (for egg mixture)
  • 1 Shallow Dish (for cinnamon sugar coating)
  • 1 Freezer-safe Container (for storing ice cream)

Ingredients
  

For the Churros:

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 large eggs
  • Vegetable oil for frying

For the Ice Cream Base:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon ground cinnamon
  • Pinch of salt
  • 4 large egg yolks

For the Cinnamon-Sugar Coating:

  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon

Instructions
 

Prepare the Churro Dough:

  • In a medium pot, combine 1 cup of water, 1/2 cup of butter, 1 tablespoon of sugar, and 1/2 teaspoon of vanilla extract.
    Bring to a boil, then add 1 cup of flour and 1/4 teaspoon of salt. Stir until a dough forms.
    Let it cool for a few minutes before adding 2 beaten eggs one at a time, mixing well after each addition.

Fry the Churros:

  • Heat vegetable oil in a large pot to 350°F (175°C).
    Pipe the churro dough into the hot oil and fry for 2-3 minutes until golden brown. Remove and drain on paper towels.
    While still warm, coat in a mixture of 1/2 cup sugar and 2 teaspoons cinnamon.

Make the Ice Cream Base:

  • In a saucepan, combine 2 cups heavy cream, 1 cup whole milk, 1 teaspoon vanilla extract, 1 tablespoon ground cinnamon, and a pinch of salt.
    Heat over medium heat until almost boiling. In a separate bowl, whisk together 4 egg yolks and 3/4 cup sugar.
    Gradually pour the hot cream mixture into the egg mixture, whisking constantly.
    Return the combined mixture to the pot and cook over low heat until thickened.

Chill the Custard Base:

  • Strain the custard into a bowl and let it cool before refrigerating for at least 4 hours or overnight.

Churn the Ice Cream:

  • Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions.
    In the last few minutes, add the fried churro pieces and let them mix into the ice cream.

Freeze the Ice Cream:

  • Transfer the ice cream into a freezer-safe container and freeze for at least 4 hours, or until firm.

Serve and Enjoy:

  • Serve the ice cream in bowls, cones, or as a sundae with extra churro pieces and toppings of your choice. Enjoy!

Notes

  • Churros can be made ahead and stored in an airtight container for up to 2 days.
  • Chill the ice cream base thoroughly before churning to achieve the smoothest texture.
  • If you don’t have an ice cream maker, you can freeze the ice cream mixture and stir it every 30 minutes to break up ice crystals until it reaches the desired consistency.
  • Customize with toppings like chocolate sauce, caramel, or additional cinnamon sugar for extra indulgence.
Keyword Cinnamon Churro Ice Cream