This Churro Ice Cream sounds (and tastes) impressive, but it’s super easy to make and doesn’t require any special equipment like an ice cream maker—if you’ve got a loaf pan and a freezer, you’ve got everything you need. The no-churn method is great for parties or spur-of-the-moment cravings, and makes one seriously creamy dessert. It’s filled with nutty, sweet, slightly, and cinnamon-rich goodness, and gets an extra kick from brown butter and bits of spice cake. We recommend serving it with chocolate syrup, like a traditional churro, but it’s also great with a drizzle of dulce de leche or caramel. Or all three.

Marianne Williams

Gallery

Credit: Antonis Achilleos; Styling: Rishon Hanners

Recipe Summary

active:
20 mins
total:
20 mins
Yield:
Serves 10 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place an 8- x 4-inch loaf pan in the freezer to chill. Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper. Stir together flour, sugars, cake mix, 1/2 teaspoon of the cinnamon, and 1/2 teaspoon of the salt in a medium bowl until blended. Melt 10 tablespoons of the butter, and pour butter into flour mixture. Add vanilla, and stir until blended. Using fingers, break off clumps of dough, and place on prepared baking sheet. Bake in preheated oven until firm, about 12 to 15 minutes. Let churro crumbs cool completely, about 20 minutes. 

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  • Meanwhile, melt remaining 2 tablespoons butter in a small saucepan over medium. Cook, swirling occasionally, until browned and nutty, about 3 minutes. Remove from heat, and set aside to cool, about 10 to 15 minutes.

  • Whisk together cooled browned butter, condensed milk, and remaining 1/2 teaspoon each cinnamon and salt in a large bowl; set aside. Beat whipping cream with a stand mixer fitted with whisk attachment on medium-high speed until soft peaks form, about 3 minutes. Carefully fold whipped cream into condensed milk mixture until smooth; fold in cooled churro crumbs. Pour into chilled loaf pan, and cover top with parchment paper, carefully pressing parchment onto surface of ice cream. Cover with plastic wrap, and freeze until completely frozen, about 4 hours. Serve with chocolate syrup. 

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