Churros ice cream sandwich
- Cassie Best
Save recipe
makes 3
More effort
Prep: 20 mins
Cook: 15 mins
plus chilling
A star rating of 3.6 out of 5.3 ratingsRate
loading...
Try a crispy Spanish-style doughnut coated in cinnamon sugar filled with dulce de leche or chocolate ice cream - not your average ice cream sandwich!
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Churros
A star rating of 3.8 out of 5.80 ratings
Ultimate vanilla ice cream
A star rating of 4.6 out of 5.114 ratings
Malt chocolate ice cream
A star rating of 4.6 out of 5.16 ratings
Ingredients
Nutrition
Units:
MetricUS
-
50g butter
melted
-
½ tsp vanilla extract
-
250g plain flour
-
1 tsp baking powder
-
about 1 litre sunflower oil
-
a few chunks of bread
-
ice cream
to serve, chocolate or dulce de leche work well
For the cinnamon sugar
- 100g caster sugar
- 2 tsp cinnamon
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
- kcal671
- fat26g
- saturates10g
- carbs98g
- sugars34g
- fibre4g
- protein9g
- salt0.9g
Ad
Method
-
step 1
Boil the kettle, then measure 300ml boiling water into a jug and add the melted butter and vanilla extract. Sift the flour and baking powder into a large mixing bowl with a generous pinch of salt. Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free.
-
step 2
Cut out 6 10cm x 10cm squares of baking parchment and grease them well with oil. Transfer the churro batter to a piping bag fitted with a large star nozzle, and pipe spiraled circles of batter onto the parchment. This is easiest if you start from the centre, and swirl the nozzle round and round until you reach the edge of the paper, avoiding any gaps. Chill for 45 mins, or up to 2 hrs, until the batter feels firm to the touch.
-
step 3
Fill a large deep saucepan one-third full of oil. Heat until a cube of bread browns in 45 seconds – 1 min (about 180C). Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.
-
step 4
Remove the churros from the fridge and drop 2 or 3 directly into the pan, discarding the parchment. Fry until golden brown and crisp, then remove with a slotted spoon and drain on the kitchen paper-lined tray. Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go. Once you’ve cooked all the churros, toss with any remaining cinnamon sugar and sandwich with balls of your favourite ice cream.
RECIPE TIPS
DEEP-FRYING SAFELY
It's important to take care when cooking with hot oil - read our guide on how to deep-fry safely to avoid accidents in the kitchen.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 3.6 out of 5.3 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...