When you’re looking to treat yourself or celebrate something special — like Cinco de Mayo — this Cinco de Mayo Churro Ice Cream Sandwich is an absolute winner. Imagine crisp, golden-fried churro “cookies” coated in cinnamon-sugar, sandwiching creamy ice-cream. It’s fun, indulgent. It’s perfect for a festive atmosphere. In this article, we’ll dive deep into the recipe, its origin, the full ingredient list, step-by-step preparation, smart variations, FAQs, and wrap it all up in a strong conclusion.
What is the Churro Ice Cream Sandwich?
A Churro Ice Cream Sandwich is exactly what it sounds like: two rounds of fried-dough churros, coated in cinnamon-sugar, serving as the “cookies” of the sandwich, with a scoop of ice-cream pressed between them. The texture contrast is the star: warm, crunchy or slightly chewy churro meets cold, creamy ice-cream. You bite in and you get a mix of crispiness, cinnamon sweetness, and chilled richness.
Because of that contrast, the Churro Ice Cream Sandwich stands out from more traditional ice-cream sandwiches (like cookies or wafers). It feels celebratory. The churro element gives it a Latin flavour, and the ice‐cream gives it the universal appeal of a frozen dessert. It’s a dessert you serve when you want a little fun and flair — such as for Cinco de Mayo, a summer party, or just because you deserve something extra.
In the rest of this article I’ll show you how to make this Churro Ice Cream Sandwich from start to finish, why it works, how to tweak it, and answer all the little questions that come up.
Origin of the Churro Ice Cream Sandwich
To truly appreciate the Churro Ice Cream Sandwich, it’s fun to know where the two main components come from — the churro and the ice-cream sandwich concept — and how they merge.
The churro
The churro itself is a fried-dough pastry that originates from the Spanish and Portuguese culinary tradition. According to one source, the churro was the food of shepherds in Spain, used as an easy-to-make baked (actually fried) dough in mountainous terrain. Another theory traces the churro’s ancestry to a Chinese fried‐dough called youtiao, brought to Europe via Portuguese traders, then adapted into the star-shaped piping format we recognise. Over time churros became common in Spain, Latin America and beyond — served hot, coated in sugar (and often cinnamon) and sometimes paired with chocolate dipping sauce.
The ice-cream sandwich concept
The concept of an ice-cream sandwich — ice cream between two cookies, wafers or baked goods — is well-established globally. In particular, when you combine the churro element with ice cream you get a modern twist: essentially turning the churro into the “cookie” portion of an ice-cream sandwich. One food writer noted that the “concept of churro ice cream sandwiches originated (as far as I can tell) from an LA dessert company called The Churro Borough.”
Why the merge works
The merge of churro + ice-cream works brilliantly for a few reasons:
- The temperature contrast (warm churro, cold ice-cream) is inherently appealing.
- The texture contrast (crisp/chewy fried dough + smooth ice-cream) provides interest and satisfaction.
- Flavor-wise, the cinnamon-sugar of the churro pairs naturally with vanilla or other smooth ice-cream flavours.
- The format is novel and fun — especially for occasions like Cinco de Mayo where you want something festive and thematic.
So when you make a Cinco de Mayo Churro Ice Cream Sandwich, you’re combining tradition (churros) with playful indulgence (ice-cream sandwich). Let’s now move into the full recipe.
Ingredients with Quantity
Here’s your full ingredient list to make approximately 8 sandwiches of this Churro Ice Cream Sandwich recipe (as in your brief).
For the Churro “Cookies”
- 1 cup water
- ¼ cup unsalted butter
- 2 tbsp brown sugar
- ¼ tsp salt
- 1 cup all-purpose flour
- 1 large egg
- 1 tsp vanilla extract
- Vegetable oil, for frying (enough to fill a deep skillet to about ~2 inches)
Cinnamon-Sugar Coating
- ½ cup granulated sugar
- 2 tsp ground cinnamon
For Assembly
- 1 pint (or more) vanilla ice‐cream (or Mexican-inspired flavours such as dulce de leche, horchata, or chocolate)
(Note: 1 pint ≈ 2 cups = about 8 scoops, sufficient for 8 sandwiches.)
These amounts give you a workable batch. If you want more than 8 sandwiches, you can scale proportionally. The focus keyphrase “Churro Ice Cream Sandwich” will appear frequently as we describe the steps.
Step-by-Step Directions & Preparation Method
Here is your detailed guide to constructing the magnificent Churro Ice Cream Sandwich — broken into clear steps so you can follow along easily.
1. Make the churro dough
- In a medium saucepan over medium heat, combine the water, unsalted butter, brown sugar, and salt. Stir and bring the mixture to a boil.
- Once boiling, remove from heat (or reduce heat) and add all the flour at once, stirring vigorously until a dough ball forms and pulls away from the sides of the pan. This is the classic choux-type method for churros.
- Remove from heat and allow the dough to cool for about 5–7 minutes (so that when you add the egg it doesn’t cook the egg prematurely).
- Stir in the egg and the vanilla extract until the mixture is smooth and glossy. (At first the mixture might look separated; keep stirring until it comes together.)
- Transfer this churro dough into a piping bag fitted with a large star tip (so you get ridged churro shapes).
2. Shape the churros
- On small parchment-squares placed on a baking sheet or tray (or similar preparation surface), pipe 2½-inch circles of dough. The size matters: these are to act as “cookies” for the sandwich.
- After piping the circles, chill them in the freezer for 30 minutes. Chilling helps them firm up, which makes for a better fry (less spreading) and better shape for the eventual Churro Ice Cream Sandwich.
3. Fry the churro rounds
- Meanwhile, heat vegetable oil in a deep skillet or heavy-bottomed pot to ~350 °F (≈175 °C). If you don’t have a thermometer, test with a small piece of dough — it should bubble steadily but not spatter aggressively.
- Fry the churro rounds in batches (don’t overcrowd the oil) until they are golden brown — about 1–2 minutes per side (depending on thickness). Turn once to ensure even browning.
- Using a slotted spoon or spider-skimmer, remove the churro rounds and drain on paper towels to remove excess oil.
- While still warm, toss the churro rounds in the cinnamon-sugar mixture (½ cup sugar + 2 tsp cinnamon) so they are evenly coated.
- Let the coated churro rounds cool completely (or to room temperature). If they are too warm when you assemble with ice-cream, the ice-cream might melt too fast.
4. Assemble the Churro Ice Cream Sandwiches
- Allow the ice-cream to soften slightly so it is scoopable (but not completely melted).
- Place one churro round bottom-side up. Add a scoop of ice-cream (approx. the amount you need so the sandwich won’t be too bulky).
- Top with a second churro round (bottom‐side up or flat side facing ice-cream) and press gently so the ice-cream spreads slightly to the edges.
- Transfer the assembled sandwiches to a baking sheet or tray, cover lightly, and freeze for at least 30 minutes (or until firm) before serving for the best texture.
- When ready to serve, optionally sprinkle extra cinnamon-sugar, add a drizzle of chocolate or dulce de leche sauce for flair, and enjoy immediately.
5. Serving suggestions & finishing touches
- Serve on a colourful festive platter, perhaps with small decorative flags or colourful wrappers (especially for a Cinco de Mayo party).
- You might add a small bowl of dipping sauce (see variations next).
- Because the churro “cookies” are best fresh, consider making them just before guests arrive, then assemble quickly and freeze briefly so they stay crisp.
Variations
One of the joys of the Churro Ice Cream Sandwich is how adaptable it is. Here are some ideas to make it your own, while still using the same base recipe:
- Flavor Boosts:
- Add a pinch of cayenne pepper or chilli powder into the churro dough or cinnamon-sugar coating for a subtle spicy-sweet “Mexican” touch.
- Use Mexican chocolate shavings or chopped chocolate in the ice-cream or as topping for a deeper cocoa flavour.
- Dipping / Drizzle Sauce:
- Serve with dulce de leche drizzle.
- Or pour warm chocolate ganache over the top just before serving for an ultra-decadent finish.
- Ice-Cream Variations:
- Swap vanilla ice-cream for dulce de leche, horchata, chocolate, salted caramel, or even fruit‐based flavours depending on your guest preferences.
- For a lighter option, use a good-quality frozen yoghurt or gelato.
- Mini Version:
- Pipe smaller churro rounds (1½–2 inch instead of 2½) and use smaller scoops of ice-cream. These bite-sized Churro Ice Cream Sandwiches are perfect for parties or desserts where you want smaller portions.
- Alternate shell:
- For a twist, you might pipe the churro rounds into slightly oval shapes and sandwich with two different ice-cream flavours (e.g., vanilla + caramel swirl) and cut in half for variety.
- Air-Fryer or Oven Option:
- If you prefer less deep-frying, you could bake or air‐fry the churro rounds until crisp, then proceed with coating and assembly. Note: texture will differ slightly but still delicious.
- Dietary Adjustments:
- Use gluten-free flour blend if needed (the texture will be slightly different).
- Use dairy-free or vegan ice-cream for a vegan-friendly version, and ensure your butter is vegan/plant-based.
Feel free to mix and match these variations — the focus keyphrase “Churro Ice Cream Sandwich” remains relevant whichever variation you choose.
FAQs About Churro Ice Cream Sandwich
Q1: Can I prepare the churro rounds ahead of time?
Yes — you can pipe the dough, chill it in the freezer (as per step) and even fry ahead of time. However, the churro “cookies” are best when freshly fried and coated, because after a while they may lose crispness or become slightly soggy when in contact with ice-cream. That said, you can fry them, let them cool completely, store them in an airtight container for a few hours, and then assemble when you’re ready. For best results, assemble and freeze just before serving.
Q2: What if I don’t have a piping bag or star tip?
You can approximate the shape by using a zip-lock bag with the corner snipped off, or simply spoon the dough into rounds. The ridged churro look gives the classic texture and appearance, but the taste will still be excellent. The key is to keep them roughly uniform in size (about 2½ inches) so your Churro Ice Cream Sandwiches hold together nicely.
Q3: My churro rounds got soggy when I added ice-cream — what went wrong?
A few possible reasons:
- The churro rounds were too warm when you added the ice-cream, causing the ice-cream to melt rapidly and the crust to soften. Always let the churros cool a bit before assembly.
- The ice-cream was too soft/melted when assembling. Allow the ice-cream to soften just enough to scoop, but still firm.
- They were stored for too long after frying or exposed to moisture. To avoid this, drain well on paper towels after frying, coat immediately, and then freeze shortly after assembly.
Q4: Can I use different shapes or sizes of churro rounds?
Absolutely. The recipe uses ~2½-inch circles to give sandwich-size portions. If you make them larger, you might need more ice-cream per sandwich and more time to freeze. If smaller, you might treat them as mini desserts or party bites. Just maintain the same ratio of churro circumference to ice-cream so the sandwich feels balanced.
Q5: How long can I keep these in the freezer?
If assembled and wrapped well (e.g., individually wrapped in parchment and sealed in a freezer-safe container), they can be frozen for up to a week. However, the quality (especially the churro crispness) may gradually decline. For best results, make and freeze shortly before serving.
Q6: Can I use store-bought churros to speed things up?
Yes — if you’re short on time, you could use pre-made churros, cut them into circle rounds, toss them in cinnamon-sugar, let cool, and then assemble with ice-cream. The flavour will still be good, though you may sacrifice some of the novelty of making the dough from scratch.
Q7: What ice-cream flavours pair best with this Churro Ice Cream Sandwich?
Vanilla is a classic and clean pairing. But to accent the “Mexican” vibe (especially for Cinco de Mayo) consider: dulce de leche, horchata, Mexican chocolate, salted caramel, or cinnamon-ice-cream. These flavours complement the cinnamon-sugar churro shell beautifully.
Conclusion: Churro Ice Cream Sandwich
In short, the Churro Ice Cream Sandwich is a dessert that checks all the right boxes: festive, flavour-rich, texturally interesting, and showy without being overly complicated. For a Cinco de Mayo party or any celebration where you want to impress, this treat stands out. By following the detailed steps above — making the churro dough, shaping, frying, coating, assembling with ice-cream, and freezing briefly — you’ll create a dessert that delights on arrival. Remember to incorporate your favourite variations (spice, sauce, mini version) to make it uniquely yours. Enjoy preparing and sharing this memorable Churro Ice Cream Sandwich — it’s sure to be a hit!
[tasty-recipe id=”16133″]
