1. Make the Churro Dough

1. In a medium saucepan, combine water, butter, brown sugar, and salt.

2. Bring to a boil over medium heat.

3. Add flour all at once, stirring vigorously until a ball of dough forms and pulls away from the sides.

4. Remove from heat and let cool for 5–7 minutes.

5. Stir in egg and vanilla extract until smooth. (It will look separated at first—keep stirring until it’s glossy and smooth.)

2. Shape the Churros

1. Transfer dough to a piping bag fitted with a large star tip.

2. Pipe 2½-inch circles (about cookie-size) onto small parchment squares.

3. Chill them in the freezer for 30 minutes to firm up.

3. Fry the Churro Rounds

1. Heat oil in a deep skillet to 350°F (175°C).

2. Fry churro rounds, a few at a time, until golden brown, about 1–2 minutes per side.

3. Drain on paper towels.

4. Toss warm churros in cinnamon-sugar mixture to coat.

5. Cool completely before assembling.

4. Assemble the Sandwiches

1. Let ice cream soften slightly for easy scooping.

2. Place one churro round bottom-side up, add a scoop of ice cream, and top with another churro round.

3. Press gently to sandwich together.

4. Freeze for at least 30 minutes before serving for the best texture.