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churro ice cream in an old tin measuring cup

No-Churn Churro Ice Cream


  • Author: Jenna Barnard
  • Prep Time: 20 minutes
  • Cook Time: 10
  • Total Time: 30 minutes + Freezing
  • Yield: 12 servings 1x

Description

Easy no churn churro ice cream with baked churros, dulce de leche, homemade cinnamon ice cream, and Mexican vanilla.


Ingredients

Scale

Baked Churros

  • 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


Instructions

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

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