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These baked churro ice cream sandwiches are easy to make and are a fun summer treat. The baked churros are shaped into spiral cookies and stay crunchy and light. The combination of sugary churros and ice cream is almost magical.
I really loved how these came out and I need to make them for a party. The hardest part is not getting that sugar coating everywhere!
INGREDIENTS:
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 2 extra large eggs
- 1/4 cup sugar
- ice cream
DIRECTIONS:
1. In a medium saucepan, add water, butter and salt. Bring to a boil and stir until butter is completed melted. Turn off heat and add in flour. Stir until all flour is incorporated and becomes a smooth dough ball. Add in eggs and stir into dough. Scoop dough into a pastry piping bag or a freezer ziploc bag.
2. Line two baking sheets with parchment paper and preheat oven to 425F. Snip a 1/2 inch off hole on the bottom of your bag and pipe spiral cookies on parchment paper, spacing about 2 inches apart. You can also pipe with a star tip to get the grooves of classic churros. Bake for 20-25 minutes until churros turn golden brown and are crispy. (If you want, this same recipe works for frying as well.)
3. When churros are finished, add 1/4 cup sugar to a plastic ziploc bag. Place a churro cookie inside and move around until it is completely covered in sugar. Remove and repeat until all churros are coated in sugar. Please do not skip the sugar step. Your churros will be tasteless without the sugar and won't taste like churros. The baked churros are best consumed while still warm as they will loose some of their crunch later.
4. To assemble sandwiches, add 2 scoops of your favorite ice cream onto the back of one churro cookie. Press another churro cookie on top. Eat immediately.
