Adapted from Sugar Hero
Churro Ice Cream Sandwiches
Churro Ice Cream Sandwiches
1 cup plus 2 tablespoons all-purpose flour
1 tablespoon cinnamon
1 cup water
2 tablespoons brown sugar
2 tablespoons vegetable oil
1/4 teaspoon salt
2 large eggs
Oil, for frying
1 cup granulated sugar
9 scoops dulce de leche ice cream
Make the churro cookies: Sift together the flour and 1 teaspoon of cinnamon into a medium mixing bowl.
Add the water, brown sugar, vegetable oil, and salt to a medium saucepan set over medium heat. Bring to a boil, and once boiling, add in the flour mixture, and stir quickly. The mixture will be thick, but continue to stir it until the flour is incorporated and it forms a rough, shaggy ball of dough.
Transfer the dough to the bowl of a stand mixer fit with the paddle attachment. Beat on medium speed and add eggs one at a time until the dough is combined and smooth.
Line two baking sheets with parchment or wax paper. Fit a pastry bag with a #821 piping tip, and fill bag with churro dough. Pipe the dough into 3-inch circles, starting at the center of the circle and working outward in a spiral pattern. Keep the tip close to the baking sheet so the dough is thin. You should get about 18-20 circles from one batch. Place baking sheets in the freezer for at least 10 minutes to set and chill the dough.
While the churros are freezing, heat the oil for frying. Add oil to a large skillet or deep fryer so that it’s at least 2 inches deep. Heat the oil to 350ºF. Line a baking sheet with several layers of paper towels. In a medium-sized bowl, mix together the granulated sugar and remaining 2 teaspoons of cinnamon.
Fry 2-3 churros at a time, turning them over occasionally so they brown evenly. When they are finished they will be slightly puffed and golden brown on both sides. Transfer them to the paper-towel-lined baking sheet using a slotted spoon or spatula to let the oil drain. Quickly toss them in the cinnamon sugar mixture while they are still warm. Continue working in small batches until all of the churros are fried.
Make the churro ice cream sandwiches: Take one churro, top with a scoop of ice cream, and place another churro on top. Gently press together to adhere the cookies to the ice cream. Serve immediately, or freeze for later.
Yield: Serves 9
Brandi Millidy: #EatTheTrend, we find the latest food crazers, the hottest hybrids and the most amazing culinary creations and show you how to re-create them at home. Churros are typically the kind of 00:18 and treats reverse for fair, carnival, festivals. When was the last time you actually had an ice cream sandwich, probably when you were 8? But what we love about this treat, there is something that starts with your body, even through it's brand new. We're going to start by making that batter. So the first thing I am going to do is sift our flour and cinnamon so that out batter is nice and smooth. Great! Now into a middle sized saucepan on a high heat I am going to add our water, brown sugar, vegetable oil and salt, and as soon as it starts to boil we are going to add our flour and our cinnamon. All right! Now that it is boiling I am going to carefully add in the flour and cinnamon and almost instantly it is going to start to thicken out. Oh my gosh, even though we haven't made them yet, it smells like churros in here. As soon as this comes together, and see, it's not going to be super, smooth, we're going to put it directly into strainer mixer. Then we're going to mix these on medium to low speed and add one egg at a time. So this is where this batter stops being a churro and becomes the thinner, harder younger sister, the churro cookie. So I have already fitted a pastry bag with a star tip, this is number 821, and we're going to make our cookies. You need to put a little bit of batter into the bag each time, just so you have more control. So the best way to do this is start at the center and you really want to keep the dough as close to each other as possible so that you don't have any holes in your cookie. This is really where you get that arm work out in the kitchen. We want these cookies to the about three inches across and then keep going till all your batter has gone. Now we're going to put these in the freezer and let the dough chill for about 10 minutes until we are ready to fry them.
So now we are ready to fry our churro cookies, I am just going to do a couple at a time into oil that's been pre heating at 350 degrees. After about 2 to 3 minutes we'll see that they start to turn a beautiful golden brown. I am just going to put them on the paper towel to drain and then while they are still warm, we're going to dip them into our cinnamon sugar mixture.
Are you ready to turn these into churro ice cream sandwiches? I am. So at LA's Churro Borough, they use they use black sesame ice-cream, horchata, blueberry, but I found doice de leche at my grocery store and these maybe the perfect combo. Top it with another and serve it immediately and here we go. I can get the ice-cream and the churro all in the one bite. These are so delicious, just like a fiesta in your mouth, the caramel ice-cream. Oh, my gosh! And this crispy sweet churro, these are not going to last long when you make them.
Thank you so much for watching. I am Brandi. If you enjoy this video, give it thumbs up and subscribe to POPSUGAR Food and let me know your favorite sweet mash up in the comments box and I will see you next. Bye!