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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/no-churn-churro-ice-cream-recipe/