Cinnamon Churros Ice Cream Sandwiches
Photography by Josh Griggs.
This is definitely one of my most asked for summer desserts. Freshly made churros dipped in cinnamon sugar, then sandwiched with your choice of ice cream and a little caramel sauce.
Serves: 20
INGREDIENTS
1 cup milk
100 grams butter, diced
pinch of sea salt
1 cup gluten-free flour (I used Edmonds)
¼ teaspoon baking powder
¼ teaspoon ground cinnamon
3 large eggs, size 7, lightly beaten
vegetable oil, for cooking
To assemble
½ cup caster sugar
½ teaspoon ground cinnamon
scoops of your favourite ice cream
purchased thick caramel sauce
METHOD
Grease a flat baking tray that will fit into your freezer, then line with baking paper. Use two trays if necessary.
Churros: Put the milk, butter and salt in a medium saucepan and slowly bring up to a rolling boil. Remove from the heat and tip in the flour, baking powder and cinnamon, beating vigorously with a wooden spoon until a thick dough forms and pulls away from the sides of the saucepan. This will happen quickly. Place back over a low heat and cook for 2 minutes stirring constantly. Tip the dough into the bowl of a standing mixer and cool for 10 minutes. Add the eggs one at a time, beating thoroughly between each addition. It will appear to separate at first but keeping beating until the dough is smooth and thick.
To cook: Fit a pastry bag with a small star nozzle and fill with some of the dough. Do this in batches.
Pipe tight, 6cm spirals of the dough onto the baking tray and freeze for at least 1 hour until firm and the churros can be easily removed from the tray. The churros can be cooked from fully frozen.
Combine the sugar and cinnamon in a shallow bowl.
Heat 4cm of vegetable oil in a deep medium-sized saucepan to 170°C or until a cube of bread dropped into the oil turns golden in 30 seconds.
Cook for 2 minutes, turn over and cook for another 1–2 minutes until golden and puffed. Reduce the heat if the churros are browning too fast.
Lift out and place on paper towels then coat in the cinnamon sugar.
Sandwich the churros together with a scoop of ice-cream and a drizzle of caramel sauce, if using, and serve immediately.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!