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Churro Ice Cream Sandwich

Name: Churro Ice Cream Sandwich
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 100 g Caster sugar; 500 g Vanilla ice cream; 1 litre Vegetable oil for frying; 2 Eggs; 2 cdtas Ground cinnamon; 150 g Plain flour; 60 g Butter

35 min (20 prep + 15 cook) Easy 6 servings Fusión

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 29 Mar 2026

Churros crujientes de canela y azúcar rellenos de helado de vainilla cremoso.

About this recipe

Ice cream sandwich made with two crispy churros: freshly fried churro dough rolled in cinnamon sugar, filled with creamy vanilla ice cream. A Mexican-American fusion combining the crunchy texture of traditional churros with the coolness of ice cream.

History & Origin

The churro ice cream sandwich was born in Californian and Texan theme parks in the 1990s, where fast-food chains began experimenting with churros beyond their traditional form. The combination is no accident: the churro, brought by the Spanish to colonial Mexico and adopted as a street snack, found its perfect counterpart in vanilla ice cream - contrasting temperature and texture. Today it is a viral dessert on social media, present at Texan fairs, Los Angeles markets and modern Mexican cuisine restaurants worldwide.

Estimated cost

£8.00

Total cost

£1.33

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

420

Calories

Protein

58g

Carbohydrates

18g

Fat

Fibre

210mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
In a saucepan, bring 250 ml water to the boil with 60 g butter, 1 tsp sugar and ½ tsp salt. Remove from the heat and add 150 g sifted plain flour all at once. Stir vigorously until the dough pulls away from the sides of the pan.
💡 The dough should be smooth and lump-free
2
Leave the dough to cool for 5 minutes, then add 2 eggs one at a time, incorporating each well before adding the next. The dough should be smooth and fall slowly from the spoon.
3
Heat plenty of vegetable oil to 175°C. Using a piping bag with a star nozzle, pipe churros 10–12 cm long directly onto baking paper. Fry in batches for 3–4 minutes each side until golden. Drain on kitchen paper.
💡 Do not overcrowd the oil or the temperature will drop
4
Mix 100 g sugar with 2 tsp ground cinnamon in a wide plate. Roll the hot churros in the mixture as soon as they come out of the oil.
5
Leave the churros to cool completely at room temperature. Meanwhile, remove the vanilla ice cream from the freezer 5 minutes before serving to soften slightly.
💡 The churros must be completely cold or they will melt the ice cream
6
Place a generous scoop of vanilla ice cream (about 80 g) on the flat side of one churro. Cover with another churro, pressing gently. Serve immediately or wrap in paper and freeze for up to 2 hours.