CHURRO ICE CREAM SANDWICH
- 1 cup water
- ½ cup unsalted butter cut into pieces
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 cup flour sifted
- 4 eggs large, room temperature
- ½ cup cinnamon sugar
- vanilla ice cream
Heat the water and unsalted butter in a saucepan until the butter is melted and the water is near-boiling.
Add in the sugar, salt, and flour. Stir well.
Continue mixing and cooking the flour for about 3 - 5 minutes.
Allow the flour mixture to cool until you are able to comfortably touch it.
Beat in one egg and mix until well-combined. Beat in each egg one at a time until each egg is well incorporated. It may seem impossible at first, but all you need is a bit of elbow grease.
Fit a piping bag with a star tip and fill with the dough.
Lay parchment paper onto a baking sheet and pipe rounds of dough onto the sheet. Freeze for 30 minutes.
Fill a saucepan or pot with oil that is at least 3-inches deep. Heat the oil until it is 350°F.
Add 2 - 3 of the rounds to the oil and fry until golden brown - about 4 -6 minutes, flipping halfway through.
Remove the rounds from the oil and toss into cinnamon-sugar. Repeat with all the dough.
Wait until the churros are cooled and sandwich ice cream between two round. Enjoy immediately.
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