Baked Churro Ice Cream Sandwiches

This is a quick blog post! I made this on my Instagram a while ago and I’m posting the written recipe here now that I have this blog. Scroll down my highlights for visual reference at @pokethedough


1 cup water

2 tablespoons brown sugar

1/2 teaspoon salt

1/3 cup unsalted butter

1 cup all-purpose flour

2 large eggs

1 teaspoon vanilla extract

1/4 cup sugar

1 teaspoon ground cinnamon

Ice cream of choice


The Kitchen Prep Blog recipe

Preheat oven to 425 degrees. Prepare 2 baking sheets by lining with parchment paper. Draw 2.5-in circle stencils leaving a couple inches in between each circle. Set aside.

In a small saucepan, combine water, brown sugar, salt and butter and bring to a boil.

Remove from heat and add in the flour, stirring vigorously with a wooden or silicone spoon until it is fully incorporated. You should end up with a thick paste-like dough that pulls away from the sides.

Place the dough into the bowl of a stand mixer fitted with a paddle attachment and allow to cool for a minute or two. Mix in the vanilla extract. (You can also do this by hand with wooden spoon)

Crack in eggs one at a time, and mix until they are fully incorporated and the batter is smooth – about 2 minutes.

Scoop mixture into a piping bag fitted with a star tip. Pipe a swirl or pinwheel shape inside the stencils you made. Continue until you use up all of the dough. Remember, they’ll be sandwiches so try to make them roughly the same size so they have a matching pair.

Bake for about 12-14 minutes or until puffed and brown. The insides should be moist but not completely doughy.

Meanwhile, in a small bowl, mix together the sugar and cinnamon and set aside.

When the churros are fully baked, immediately toss them into the cinnamon sugar to coat. Remove them and place onto cooling rack until ready to create sandwiches.

When the churros are cooled, take a scoop of ice cream and place it on one churro base. Top with another churro to create a sandwich and press lightly to adhere. Serve immediately or keep frozen until ready to serve.

*You can pipe the dough right away, but letting it sit for about 20-30 minutes allows it to firm up a bit and produces a nicer “swirl”.