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Churros ice cream sandwich

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!

  • Prep: 20 mins
    Cook: 15 mins
    plus chilling
  • makes 3
  • More effort
  • makes 3
  • More effort
  • Calories 671
  • Carbohydrates 98
  • Saturated Fat 10
  • Sugar 34
  • Protein 9
  • Fat 26
  • Fibre 4
  • Salt 0.9

Nutrition per serving

  • Calories 671
  • Carbohydrates 98
  • Saturated Fat 10
  • Sugar 34
  • Protein 9
  • Fat 26
  • Fibre 4
  • Salt 0.9

Ingredients

  • 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
  • 100g caster sugar
  • 2 tsp cinnamon

Tip

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.

Method

  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.

  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.

  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.

  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.

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