Churro Ice Cream Sandwiches

I really like churro ice cream sandwiches, I think they’re so fun.

Like you get warmth and crispiness, and a cinnamon flavour from the churros, and then coldness and creaminess from the ice cream.

They’re just so fun, I like them a lot. So I wanted to make them.

3 of the churro ice cream sandwiches on a wooden chopping board.

Video Tutorial

The ice cream

The first thing we are going to make is the ice cream, because it’s ice cream…so it needs to freeze before we can do anything with it.

I decided to make it from scratch, if you want to make this recipe so much easier, you can just buy the ice cream.

But if you are making it from scratch, you do only need a few ingredients.

This is what you will need:

  • Double cream – also known as heavy cream.
  • Vanilla extract
  • Condensed milk

And then I also added some pistachio spread and some chopped up pistachios to make the ice cream pistachio flavoured.

But this is optional, you can make your ice cream whatever flavour you want. 

1 churro ice cream sandwich before being held up.

Freezing the ice cream

There are 2 ways to freeze the ice cream.

The easiest way is to throw your ice cream into a container, then leave this in your freezer overnight.

Then the next day, once you have made your churros, get an ice cream scoop and scoop out…a scoop of ice cream.

Add this between 2 churros and dig in.


I wanted perfect round circles of ice cream.

So instead I got some tart rings (6 to be more specific) and placed these onto a baking paper lined tray.

Fill these rings with the ice cream and then freeze overnight.

Both ways work great, but I did the second way just for aesthetic purposes.

But you can do whichever way you find easiest.

The pistachio ice cream inside of tart rings, before being frozen.

The churro dough

Once the ice cream has been left to freeze overnight, you can move onto making the churros.

These are the ingredients you will need to make this:

  • Water
  • Unsalted butter – I like to be able to control the amount of sugar, so I use unsalted butter and add salt separately. But you can use salted butter if you want to, just don’t add any extra salt.
  • Granulated sugar – caster sugar works.
  • Salt
  • Plain flour – also known as all purpose flour.
  • Eggs

Once the churro dough has been made, we’re just going to add it into a piping bag fitted with a star tip and then pipe rounds of this onto some squares of baking paper.

WARNING, piping churros is not the easiest thing to do. The dough is very thick.

That’s all I have to say, I didn’t have any advice. I just wanted to give a heads up.

1 of the churros on a square piece of baking paper, before being fried.

Frying the churros

Now that the dough has been made and piped out, we can fry them woohoo.

You want to fry them in any flavourless oil that is around 160c.

I like to use vegetable oil, but any flavourless oil works.

You just want to fry the churros until they are a deep golden brown colour on both sides.

If you don’t have a thermometer, the best way to check if your oil is ready is by adding a small piece of the dough into it.

If this dough starts gently bubbling, the oil is ready. You want your churros to be gently bubbling throughout the whole frying process.

If the dough doesn’t start bubbling, the oil is too cold, let it heat up for longer.

BUT if the dough starts aggressively bubbling, the oil is too hot. Lower your heat or turn it off, and leave it cool down for a few minutes.

Anyway, once the churros have been fried, we’re just going to coat them in some cinnamon sugar.

Then sandwich them with the ice cream in the middle…THEN THEY ARE DONE! 

1 churro on a wire rack, after being coated in cinnamon sugar.

Here are a few other recipes I posted recently. I think you should also try these:

Churro Ice Cream Sandwiches

5.0 from 1 vote


  • For the ice cream:
  • 240 ml double cream

  • 2 teaspoons vanilla extract

  • 200 g condensed milk

  • 200 g pistachio spread (optional)

  • Some chopped pistachios (also optional)

  • For the churros:
  • 480 ml water

  • 120 g unsalted butter

  • 60 g granulated sugar

  • 1/4 teaspoon salt

  • 280 g plain flour

  • 2 eggs

  • Extras:
  • Some vegetable oil, to fry

  • Some cinnamon sugar, to coat the churros in


  • DAY 1
  • Making the ice cream:
  • In a large bowl, add the double cream and vanilla. Whip this until you get soft peaks.
  • Add the condensed milk and pistachio spread, fold this in. Then mix in the chopped pistachios.
  • Now we need to let this freeze. You can either do this by putting this mixture into a container, then leave this in your freezer overnight. Then when you're ready to use it, scoop it out using an ice cream scoop.
  • OR if you want perfect circles of ice cream. Get 6 tart rings and place them onto a baking paper lined tray, then pipe the ice cream mixture into these and let it freeze overnight. Once frozen, just push the ice cream out of the rings. Either way works perfectly fine, do whichever you find easiest.
  • DAY 2
  • Making the churros:
  • In a pot, add the water, butter, sugar and salt. Place this onto medium heat and let this mixture come to a boil.
  • Once it comes to a boil, take it off the heat. Add the flour and mix until a dough forms.
  • Place this back onto medium heat and heat, whiles mixing, for 3 minutes.
  • Take this off the heat and add the dough into a large bowl. Leave this to cool down for 10 minutes.
  • After 10 minutes, add 1 of the eggs and mix this in. Then add the remaining egg and also mix this in.
  • Place this into a piping bag fitted with a star tip, then on some square pieces of baking paper, pipe rounds of the dough. You can make these as big or as small as you want.
  • Frying the churros:
  • You want to fry your churros in some oil that is around 160c.
  • Fry your churros, in batches, until they are a deep golden brown colour on both sides. The easiest way to add them into the oil is to pick the square piece of baking paper up and add this into the oil. After a few seconds the baking paper will release from the churro, use tongs to get this out of the oil.
  • Once fried, leave them on a wire rack so the excess oil can drain off. Then whiles they are still warm, dip them into some cinnamon sugar.
  • Now just sandwich them with your ice cream in the middle, then enjoy!

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