Churro Ice Cream with Dulce de Leche Recipe

Churro Ice Cream with Dulce de Leche Recipe

If you’ve ever craved the combination of rich, creamy ice cream and crispy, sugary churros, this Churro Ice Cream with Dulce de Leche recipe is about to become your new obsession. The creamy, indulgent ice cream is swirled with sweet dulce de leche and paired with homemade churros that add a crispy, cinnamon-sugar crunch. This treat is perfect for summer, but honestly, who needs a season to enjoy something this delicious? Whether you’re making it for a special occasion or simply treating yourself, this churro ice cream will steal the show. Get ready for a delightful dessert that’s as fun to make as it is to eat!

Ingredients:

For the Ice Cream:

• 2 cups heavy cream
• 1 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/2 cup dulce de leche

For the Churros:

• 1 teaspoon cinnamon (for churro dough)
• 1/2 cup sugar (for churro dough)
• 1/2 cup flour (for churro dough)
• 1/2 teaspoon baking powder
• Pinch of salt
• 1/2 cup water
• 2 tablespoons butter
• Oil for frying (vegetable or canola oil works well)

For the Churro Coating:

• 1/2 cup sugar
• 1 teaspoon cinnamon

Directions:

Step 1: Make the Ice Cream Base

The first part of this recipe is creating the smooth and creamy base for your ice cream.

1. Whip the Heavy Cream: In a large bowl, pour the 2 cups of heavy cream. Using an electric mixer or whisk, beat the cream until soft peaks form. This means that when you lift the whisk, the cream should gently hold its shape but still have a soft texture. Be careful not to overwhip, as it can turn into butter!
2. Prepare the Dulce de Leche Mixture: In a separate bowl, blend together the 1 cup of sweetened condensed milk, 1 teaspoon of vanilla extract, and 1/2 cup of dulce de leche. Use a spoon or whisk to mix until everything is smooth and well-combined. The dulce de leche should dissolve into the condensed milk and vanilla, creating a silky, luscious mixture.
3. Fold the Cream into the Dulce de Leche: Gently fold the whipped cream into the dulce de leche mixture. Use a spatula to incorporate the cream, scraping down the sides of the bowl. This is a delicate process, so be gentle to preserve the airy texture of the whipped cream. You want a fluffy yet creamy mixture.
4. Freeze the Ice Cream: Once the cream is well-mixed, pour the ice cream base into a container or ice cream maker. If you’re using an ice cream maker, follow the manufacturer’s instructions for churning. If you’re freezing the mixture without a machine, cover the container with plastic wrap and freeze it for at least 4 hours or until fully set. Remember, patience is key, as the magic happens when the ice cream freezes and firms up.

Step 2: Make the Churros

Now, let’s get the churros ready! These will add the perfect crispy texture and cinnamon-sugar goodness to your ice cream.

1. Prepare the Churro Dough: In a medium bowl, whisk together 1/2 cup of sugar, 1 teaspoon of cinnamon, 1/2 cup of flour, and 1/2 teaspoon of baking powder. Add a pinch of salt to enhance the flavors. In a separate saucepan, bring 1/2 cup of water and 2 tablespoons of butter to a boil over medium-high heat.
2. Mix the Dough: Once the water and butter have boiled, pour the liquid into the dry mixture. Stir quickly with a spoon to form a dough. You’ll notice the dough coming together into a sticky, smooth consistency. Let it cool for a few minutes until it’s safe to handle.
3. Fry the Churros: Heat about 2 inches of oil in a frying pan over medium-high heat. The oil should reach about 350°F (175°C). While the oil heats up, transfer your churro dough into a piping bag fitted with a star-shaped tip. This shape helps create the signature churro ridges.
4. Shape the Churros: Carefully pipe the dough into the hot oil, making churro sticks about 4-6 inches long. You can also pipe smaller “bite-sized” churros if you prefer. Fry the churros for about 2-3 minutes, turning them halfway through so they cook evenly. They should be golden brown and crispy on the outside.
5. Drain and Coat the Churros: Once the churros are cooked, remove them from the oil and place them on a paper towel-lined plate to drain any excess oil. While they’re still hot, roll them in a mixture of 1/2 cup sugar and 1 teaspoon cinnamon. This will give your churros that sweet, cinnamon-sugar coating that makes them irresistible.
6. Cool the Churros: Allow the churros to cool for a few minutes. You don’t want them to be too hot when you add them to the ice cream base, so let them rest until they’re just warm or at room temperature.

Step 3: Assemble the Churro Ice Cream

Now comes the fun part—combining the crispy churros with the creamy ice cream!

1. Cut the Churros into Pieces: Once the churros have cooled, cut them into bite-sized pieces (about 1-2 inches long). These little chunks will mix beautifully into the ice cream, adding crunch and texture.
2. Mix Churros into Ice Cream: Take your ice cream base from the freezer and stir it gently to loosen it up. Then, add the churro pieces to the ice cream mixture, folding them in evenly. You can add as many churro pieces as you like, depending on how much churro crunch you want in each bite.
3. Freeze the Final Mixture: Pour the churro ice cream into a container, and use a spatula to spread it evenly. Cover the container with plastic wrap or a lid, and place it back into the freezer for at least 4 hours, or overnight, to let the flavors meld together and the ice cream set.

Step 4: Serve and Enjoy!

Once the ice cream has fully frozen and is ready to go, scoop it into bowls or cones, and enjoy the sweet, creamy combination of churros and dulce de leche. You can garnish your churro ice cream with extra cinnamon sugar, or drizzle a little more dulce de leche on top for an extra touch of sweetness.

Tips for Success:

• Make the Ice Cream Ahead of Time: Since the ice cream needs to freeze for several hours, it’s best to make the ice cream base a day before you plan to serve it. This allows the flavors to develop fully.
• Use a Piping Bag for Churros: A piping bag helps you get those perfect churro shapes and ensures they cook evenly. If you don’t have one, you can use a plastic sandwich bag with the corner snipped off.
• Keep the Churros Crispy: The churros will soften a bit when mixed into the ice cream, so if you want extra crunch, you can serve the churros on the side for dipping.

This Churro Ice Cream with Dulce de Leche is a dessert that truly combines the best of both worlds—the richness of ice cream and the crispy delight of churros. Perfect for any occasion, this sweet treat will have everyone coming back for more! Enjoy!