Hi guys! Gab here from Artful Desperado. I have a very special recipe to share with ya today, one of my favorite Mexican treats: churros! With a bit of a twist of course, inspired by a recent trip to Mexico City—in the shape of ice cream sandwiches!
The churros for this recipe are crunchier than the regular Mexican version, so you could say they are a bit more Spanish. Spanish churros are thinner and crunchier than the Mexican versions, which are crunchy on the outside and chewy on the inside (and they are also sprinkled with cinnamon sugar).
On top of the churro decadence, I added a scoop of super thick dark chocolate ice cream and kaboom! You just got yourself a lovely recipe to treat yourself and your date (you need to get a date for this!).
Feel free to skip the sprinkle of cinnamon sugar if you like a less sweet version. (You could also bathe the whole thing in dark chocolate, because, it’s still winter and we could all use a bit of extra dark chocolate.)
Churros and Chocolate Ice Cream Sandwiches
Makes around 5 ice cream sandwiches
1 ¼ cups water
½ cup butter (or vegetable shortening for lactose-free version)
1 pinch sea salt
1 cup all-purpose flour
3 large eggs
1 teaspoon vanilla extract
1 tablespoon maple syrup
Frying oil (canola works best)
½ cup granulate sugar
2 tablespoons ground cinnamon
Chocolate ice cream (I used coconut chocolate ice cream)
1. Grab a medium pot and add the water, butter, and sea salt. Bring to a simmer and stir until butter has melted. Add the flour, lower the heat and stir vigorously until it forms a dough. Keep stirring on low heat for about 2 minutes. Remove from the stove and stir for another 2 minutes. Add the eggs one by one while constantly stirring. The dough will get sticky and gummy—not to worry—it’s very similar to choux pastry. Now stir in the vanilla and maple syrup and set aside.
2. Grab another pot that’s deep enough to fry, and heat up the frying oil. Take the dough and place it in a piping bag with a star tip (I used a medium tip, you could go smaller for thinner churros). Drop a little piece of the dough into the oil to make sure it’s hot enough and, when ready, slowly pipe a spiral into the oil to form the “sandwich.” If it’s too hard, use a pastry circle cutter as your stencil and pipe the dough on the inside of the circle. Fry the dough until the churros look puffy and deep golden brown. Put fried churros on a plate with a paper towel. Repeat until you finish the dough.
3. Preheat the oven to 350F. Lay all the churros on a baking sheet with some parchment paper and bake for 10 minutes. This will make the churros extra crunchy. Remove from the oven and cool down for a few minutes.
To serve, combine the sugar and cinnamon, then sprinkle it all over the churros. Grab a churro, scoop some chocolate ice cream and place another churro on top. Voila! Churro partaayyy!
I would suggest you make the sandwiches as you need them and save any leftover churros for later.
Hope you enjoy them!