Churro Ice Cream Recipe

A homemade churro ice cream recipe combining crispy cinnamon-sugar churros with creamy vanilla ice cream. A Mexican-inspired dessert that’s both nostalgic and indulgent.

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Course: Dessert

Cuisine: Homemade, Mexican

Prep Time: 30

Cook Time: 25

Freezing Time: 4

Total Time: 4 55

Servings: Servings

Calories: 420kcal

Cost: $12

Equipment

1 Ice cream maker 4–6 quart capacity recommended
1 Candy thermometer For accurate custard temperature
1 Fine-mesh strainer Ensures smooth ice cream base
1 Deep pot or fryer For frying churros
1 Piping bag with star tip For authentic churro shape
1 Airtight container For freezing ice cream
1 Mixing bowls For custard and dough preparation
1 Whisk For mixing custard and eggs
1 Spatula For stirring and folding
1 Paper towels For draining churros

Ingredients

Ice Cream Base

2 cups Heavy cream
1 cup Whole milk
¾ cup Granulated sugar
6 large Egg yolks
2 teaspoons Vanilla extract
1 tablespoon Ground cinnamon Toast for richer flavor
½ teaspoon Salt

Churro Pieces

1 cup Water
½ cup Unsalted butter
¼ teaspoon Salt
1 cup All-purpose flour
3 large Eggs
Vegetable oil For frying
½ cup Granulated sugar For coating
2 tablespoons Ground cinnamon For coating

Optional Toppings

Chocolate sauce Optional drizzle
Caramel sauce Optional drizzle
Whipped cream Optional topping
Extra cinnamon sugar For garnish

Instructions

Heat cream and milk, whisk yolks with sugar, temper, cook custard, add vanilla & cinnamon, chill.
Boil water, butter, salt, stir in flour, cool, beat eggs, pipe, fry churros, roll in cinnamon sugar.
Churn chilled custard, add churro pieces in last 5 min.
Transfer to container, layer churros, cover with plastic wrap, freeze.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition