It’s going to be difficult to explain in writing how delicious this no-churn churro ice cream is. With no churn cinnamon ice cream, puff pastry churros, dulce de leche, and Nielsen-Massey Mexican vanilla, what’s not to like? It might just be my favorite recipe I’ve made this summer. I just couldn’t stop eating it! You don’t even have to worry about frying up some fresh churros (because who has time for that). I made an easy baked churros recipe to go along with this ice cream.
Why Use Mexican Vanilla Extract
The jumping off point for this recipe was the Pure Mexican Vanilla by Nielsen-Massey. Mexican vanilla is easily my favorite type of extract and I’ve been using it for years on just about everything. It just has a deeper flavor that adds a hint of richness to your baking. Whenever someone in my family visited Mexico on vacation, they always made sure to bring back a big bottle of vanilla. Of course, this was before I knew Amazon or Nielsen-Massey existed. It tastes just like what my family would bring back with them. Now I never have to worry about running out!
So naturally, I wanted to create a Mexican-inspired dessert to go along with this vanilla. I recently had an amazing churro ice cream sandwich at a restaurant in Downtown Phoenix and OH MY GOD it was heaven. The cool creamy ice cream between two warm cinnamon churro disks was just too good. But there were two problems with this idea. A: I don’t have an ice cream maker and B: I hate frying things. One day I’ll get the hang of it.
Easy Baked Churros
Everyone loves a shortcut! The churro portion of this no-churn ice cream is made with just 4 ingredients: puff pastry, butter, cinnamon, and sugar. Preheat your oven, cut up the pastry, bake, butter, coat. Boom! You’ve got churros to crumble up into your ice cream. You even have some left over for snacking. It’s a win win!
No-Churn Churro Ice Cream Base
This recipe also uses your basic no-churn ice cream formula: sweetened condensed milk and heavy cream. It’s similar to the one I used in my peaches and cream no churn ice cream. I made sure to add plenty of cinnamon and vanilla for that punch of flavor. This recipe definitely isn’t lacking in it! I almost thought about leaving the dulce de leche out because I was worried there was too much going on. I’m glad I decided against it because the bites with globs of the dulce de leche are the best ones.
All together, these three elements are SO FREAKING GOOD. Seriously, so. good. It’s so cinnamony and creamy and the texture of the puff pastry and dulce de leche is the winning touch. It’s summer, it’s hot, reward yourself with some delicious no-churn churro ice cream. You deserve it.
Don’t forget to pin the recipe for later! You can find pin it buttons on the recipe card, on the photos, and above and below this post.Print