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.
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Easy no churn churro ice cream with baked churros, dulce de leche, homemade cinnamon ice cream, and Mexican vanilla.
- 1/2 a package of store bought puff pastry
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 2 tbsp ground cinnamon
Cinnamon Ice Cream
- 1 pint heavy whipping cream, cold
- 1 14oz can sweetened condensed milk
- 1 tbsp Nielsen-Massey Mexican Vanilla Extract
- 3 tbsp cinnamon
- 1/3 cup dulce de leche
Thaw the puff pastry following the package instructions and preheat your oven to 450F. Line a large baking sheet with parchment paper. Once thawed, lightly roll the puff pastry on a floured surface just to smooth the top out. Cut in half length-wise then into about 1/2 inch wide strips. You should end up with about 10-12 strips. Bake for 10-12 minutes or until golden brown.
Once the puff pastry is out of the oven and cooled enough to pick up and handle, melt the butter in the microwave and mix the sugar and cinnamon on a plate. Brush all sides of the pastry with butter and roll in the cinnamon sugar mixture to coat. Place back on the sheet to cool completely.
While the churros are cooling, start on the ice cream. Whisk the cold heavy cream on high using an electric mixer until you reach stiff peaks. While that’s whisking, mix together the sweetened condensed milk, vanilla, and cinnamon in a small bowl. When the whipped cream is ready, pour in half of the sweetened condensed milk and fold it in. Once it’s almost combined, pour in the rest and fold until it’s completely mixed together.
In a 9×5 loaf pan, spread a thin layer of the ice cream. Crumble one of the churros on top and dollop about 5 teaspoons of dulce de leche. Use a knife to lightly swirl together. If you don’t get perfect ribbons of dulce de leche, that’s OK. The globs are even better! Continue this process until you run out of the ice cream. I used about 3-4 churros and about half a can of dulce de leche.
Tightly wrap the pan in foil and place it in the freezer to set overnight. Before eating, let it sit out for about 10 minutes so it’s easy to scoop. Enjoy!
Keywords: no churn ice cream, churro ice cream