No-Churn Churro Ice Cream Recipe

Introduction

No-churn churro ice cream combines crispy cinnamon-coated churros with creamy cinnamon-infused ice cream for a delightful dessert you can make at home without an ice cream maker. This fun recipe layers crunchy churro bites with sweet, spiced ice cream and a touch of dulce de leche for extra indulgence.

Ingredients

• 1/2 package store-bought puff pastry
• 1/4 cup (55g) unsalted butter, melted
• 1/2 cup (100g) granulated sugar
• 2 tbsp ground cinnamon
• 1 cup water
• 6 tbsp unsalted butter
• 1 tbsp brown sugar
• 2 tsp vanilla extract
• 1/4 tsp salt
• 1 cup (128g) all-purpose flour
• 3 large eggs, room temperature
• 1/4 cup (55g) unsalted butter, melted
• 1/2 cup (100g) sugar
• 1 tbsp ground cinnamon
• 1 pint heavy whipping cream, cold
• 1 14oz can sweetened condensed milk
• 1 tbsp vanilla extract
• 3 tbsp ground cinnamon
• 1/4 cup dulce de leche

Instructions

1. Step 1: For baked churro option 1, thaw the puff pastry as per package instructions and preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper. Lightly roll the puff pastry on a floured surface to smooth the top. Cut lengthwise in half, then slice into 1/2-inch wide strips (about 10-12 strips).
2. Step 2: Bake the strips for 10-12 minutes or until golden brown. Let cool slightly. Melt 1/4 cup butter, mix sugar and cinnamon together on a plate. Brush the baked strips with butter and roll in the cinnamon sugar to coat. Set aside to cool completely.
3. Step 3: For baked churro option 2, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Fit a piping bag with a large open star tip.
4. Step 4: In a saucepan over medium heat, combine water, 6 tbsp butter, brown sugar, vanilla, and salt. Once melted and hot, quickly whisk in the flour and stir for 2 minutes until thickened.
5. Step 5: Remove from heat and cool for 10 minutes. Beat in eggs one at a time with a wooden spoon until the dough falls off the spoon in a “V.”
6. Step 6: Pipe 18 churros onto the baking sheet. Bake for 20-25 minutes until ridges are barely golden.
7. Step 7: Brush baked churros with melted butter and toss in cinnamon sugar. Let cool.
8. Step 8: For the cinnamon ice cream, whip cold heavy cream on high speed until soft peaks form.
9. Step 9: In a small bowl, mix sweetened condensed milk, vanilla extract, and cinnamon.
10. Step 10: Fold half of the condensed milk mixture into the whipped cream gently, then fold in the rest until fully combined.
11. Step 11: In a 9×5 loaf pan, spread a layer of ice cream. Crumble two churros on top and dollop about 5 teaspoons of dulce de leche.
12. Step 12: Repeat layering ice cream, churro crumbs, and dulce de leche until all ingredients are used.
13. Step 13: Wrap the pan tightly with plastic wrap and foil. Freeze overnight to set.
14. Step 14: Before serving, let the ice cream sit at room temperature for 20-30 minutes for easier scooping. Enjoy your homemade no-churn churro ice cream!

Tips & Variations

• Use store-bought churros or leftover fried churros if you want to save time on baking your own.
• For extra crunch, lightly toast the churro pieces before layering them in the ice cream.
• Swap dulce de leche for caramel sauce or honey to vary the sweetness.
• Add a pinch of nutmeg or cardamom to the cinnamon mix for a warm, spiced flavor twist.
• Use a metal loaf pan for quicker freezing and easier slicing.

Storage

Store the ice cream tightly wrapped in the freezer for up to 1 week. To re-soften, let it sit at room temperature for about 20-30 minutes before scooping. Avoid refreezing once thawed to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without puff pastry?

Yes, you can use store-bought churros or fry your own batter if preferred. The puff pastry version is a simpler shortcut to churro texture.

Do I need an ice cream maker to make this ice cream?

No, this recipe uses whipped cream and sweetened condensed milk to create no-churn ice cream, so no ice cream maker is needed.

No-Churn Churro Ice Cream Recipe

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4.4 from 143 reviews

This No-Churn Churro Ice Cream recipe offers a delightful twist on the classic churro by combining crunchy cinnamon-sugar baked churros with creamy homemade cinnamon ice cream. Using store-bought puff pastry or a homemade churro dough, these churros are baked to golden perfection without frying. The ice cream is effortlessly whipped with no ice cream maker needed, layered with crumbled churros and sweet dulce de leche for a rich, indulgent dessert perfect for any occasion.

• Author: Clara
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 8 hours 55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Mexican-American Fusion

Ingredients

Scale 1x2x3x

For Puff Pastry Churros (Option 1)

• 1/2 package store-bought puff pastry
• 1/4 cup (55g) unsalted butter, melted
• 1/2 cup (100g) granulated sugar
• 2 tbsp ground cinnamon

For Homemade Churro Dough (Option 2)

• 1 cup water
• 6 tbsp unsalted butter
• 1 tbsp brown sugar
• 2 tsp vanilla extract
• 1/4 tsp salt
• 1 cup (128g) all-purpose flour
• 3 large eggs, room temperature
• 1/4 cup (55g) unsalted butter, melted (for brushing)
• 1/2 cup (100g) sugar
• 1 tbsp ground cinnamon

For Cinnamon Ice Cream

• 1 pint heavy whipping cream, cold
• 1 14oz can sweetened condensed milk
• 1 tbsp vanilla extract
• 3 tbsp ground cinnamon
• 1/4 cup dulce de leche

Instructions

1. Baked Churros Option 1 – Prepare Puff Pastry: Thaw the puff pastry according to package instructions and preheat the oven to 450°F. Lightly roll out the pastry on a floured surface to smooth the top. Cut the sheet lengthwise in half and then into 1/2-inch wide strips, yielding 10-12 pieces. Place on a parchment-lined baking sheet.
2. Bake Puff Pastry Strips: Bake the strips for 10-12 minutes or until golden brown and puffed. Remove and cool enough to handle.
3. Coat Puff Pastry Churros: Melt the 1/4 cup butter in the microwave. On a plate, mix the granulated sugar and cinnamon. Brush each pastry strip with melted butter and roll thoroughly in the cinnamon sugar. Return to the baking sheet and allow to cool completely.
4. Baked Churros Option 2 – Make Churro Dough: Preheat oven to 350°F and line a large baking sheet with parchment paper. In a saucepan over medium heat, combine water, 6 tablespoons butter, brown sugar, vanilla extract, and salt. Once melted, whisk in the flour quickly and stir continuously for 2 minutes until the dough thickens.
5. Incorporate Eggs: Remove the dough from heat and let cool 10 minutes. Stir in the eggs one at a time using a wooden spoon until the dough is smooth and forms a ‘V’ shape when lifted.
6. Pipe and Bake Churros: Fill a piping bag fitted with a large open star tip with the dough. Pipe about 18 churros onto the baking sheet. Bake 20-25 minutes or until the ridges turn barely golden brown.
7. Butter and Coat Churros: Melt the 1/4 cup butter and brush each churro generously. Toss in a cinnamon sugar mixture made by combining the sugar and cinnamon to coat evenly.
8. Prepare Cinnamon Ice Cream: While churros cool, whip the cold heavy cream with an electric mixer on high speed until soft peaks form. In a separate bowl, mix sweetened condensed milk, vanilla extract, and cinnamon. Fold half of this mixture into the whipped cream gently, then fold in the remaining mixture until fully combined.
9. Assemble Ice Cream Layers: Spread a layer of the cinnamon ice cream in a 9×5 loaf pan. Crumble two churros into small pieces and sprinkle on top. Add dollops (approximately 5 teaspoons) of dulce de leche. Repeat layering ice cream, churro crumbs, and dulce de leche until all ingredients are used.
10. Freeze and Serve: Tightly wrap the pan with plastic wrap and foil. Freeze overnight to set. Before serving, let sit at room temperature for 20-30 minutes to soften for easy scooping. Enjoy your no-churn churro ice cream!

Notes

• Option 1 uses store-bought puff pastry for a quicker churro alternative; Option 2 is traditional churro dough baked instead of fried.
• Allow churros to cool completely before layering to prevent melting the ice cream.
• If you prefer a crispier churro texture, briefly bake again before adding to ice cream layers.
• Soft peaks on whipped cream mean it holds its shape but still bends slightly when the whisk is lifted.
• Use a loaf pan size around 9×5 inches to ensure proper layering and freezing.
• Dulce de leche adds richness and moisture, but can be omitted or substituted with caramel sauce.

Keywords: churro ice cream, no churn ice cream, baked churros, cinnamon ice cream, easy homemade ice cream, dessert recipe