One of my favorite summer treats - the combo of fresh fried golden cinnamon sugared Churros with frosty vanilla bean ice cream. Yum!

I hope you enjoy these as much as I do...

Step 1: Gather!

This recipe yields 6 ice cream sandwiches - plus a couple little tester Churro bites.

Churro Dough Ingredients:

2 Cups of Water
1/2 Cup - (One Stick) of Butter, Cubed
2 Tablespoons Sugar
1/2 Teaspoon Salt
2 Cups All-Purpose Flour
3 Large Eggs
1 Teaspoon Vanilla Extract
Vegetable Oil For Frying

Cinnamon Sugar Coating:

1 Cup Sugar
2 Teaspoons Ground Cinnamon

Also need Ice cream of your choice: For this example I went with 1.5 Quart of Vanilla Ice Cream

Equipment:

Cookie Sheet
Wax Paper
Piping Bags
Large Star Tip
Round Cookie Cutter
Cake Pan
Saute or Sauce Pan
Bowls
Hand Mixer or Stand Mixer
Spatulas
Tongs
Measuring Cups/Spoons

Step 2: Prep Your Ice Cream!

First step is to prep up your ice cream to be able to cut the sandwich patties out of it.

Line your cake pan of choice with wax paper and spoon all of your ice cream into the pan.

Use a spatula to spread it out evenly. Then pop it back in the freezer to set up again.

Note: If you want a thicker ice cream filling like mine use a smaller pan, I used a 9-Inch round pan. If you want less ice cream and more Churro ratio use a larger pan and spread it out thinner.

Step 3: Prep the Churro Dough! (Part 1)

In a sauce pan, combine the butter, sugar, salt, and water together and place on medium heat.

Bring it to a simmer then add in the two cups of flour stirring until it begins to clump up and become a smooth dough. Don't worry if there are still a few small flour chunks, those will mix out later with the hand/stand mixer.

After the dough has combined as you see in my picture, move it into a mixing bowl.

Step 4: Prep the Churro Dough! (Part 2)

Once you move the dough into a mixing bowl, turn on to lowest speed setting and add the vanilla extract and 3 eggs. Once the eggs have incorporated, switch to a high speed setting and pump in some air for about a minute.

Dough will be sticky and smooth looking like in my photo. Load it into a piping bag with the large icing tip of your choice.

Step 5:

Grab your cookie sheet and line it with wax paper. You will then pipe your Churro sandwiches - in whatever fun shape you choose.

For my example, I just went with round, and matched the size to the round cookie cutter I will be using to cut the ice cream circles out of.

After you finish piping you are going to put the tray into the freezer. The goal is not to freeze the dough entirely, just enough for you to be able to pick it up and place it into the oil to fry and not have it smoosh or fall apart. (Only took about 30 minutes for mine, just depends on thickness)

Step 6: Prep the Sugar Coating!

In a bowl or container, combine the sugar and cinnamon to coat the fried Churro with.

Step 7: Time to Fry! (Part 1)

Heat up vegetable oil in a saute pan. You only need about 2- inches in depth. Check that the Churro dough has chilled and set enough that you can easily peel it up off the paper and it keeps it's shape as seen in my photo.