Easy Churro Ice Cream Recipe
Homemade Churro Ice Cream is a rich and creamy cinnamon-infused delight with chunks of churros stirred in. To make it extra decadent, this ice cream recipe is made using the classic French method and starts with a thick custard ice cream base.
If you love churros and ice cream, you’re going to really love this recipe that combines both of them perfectly into one spectacular dessert.
A rich and creamy homemade ice cream base is flavored with vanilla and cinnamon, and then pieces of real churros are mixed in. Every bite of this ice cream is just bursting with churro flavor! It’s amazing served along side Mexican Vanilla Ice Cream.
Need more dessert-inspired ice cream recipes? Try Blueberry Cheesecake Ice Cream or Cannoli Ice Cream next!
Why You’re Going to Love This Churro Ice Cream Recipe
- Make this recipe using fresh churros you pick up from a local restaurant if you like. Or, you can make this recipe totally from scratch if you lown how to make your own homemade churros too!
- This is a French-style ice cream recipe, made with egg yolks. If you want to make churro ice cream without any eggs, start with our Philadelphia-style Cinnamon Ice Cream recipe, and add pieces of churros to it!
Try this cool twist on a favorite Spanish or Mexican restaurant dessert! You might even love it as much as you enjoy Mexican Fried Ice Cream!
Ingredients Needed
- Egg Yolks – Egg yolks are the base of our ice cream– they add richness and help create a thick custard base.
- Milk and Cream – We’re using milk to make the custard and heavy cream to thin the custard into a pourable ice cream base. For the best texture, don’t substitute lower-fat milks.
- Sugar – Granulated sugar sweetens the ice cream.
- Salt – A little bit of salt helps to balance out the sweetness.
- Vanilla and Cinnamon – Just like churros, this ice cream is gently spiced with cinnamon.
- Churros – Chopped churros are what make this a “churro” ice cream. I’m using churros from my favorite takeout restaurant but you can also find churros in the freezer section of some grocery stores.
For the complete list of ingredients quantities and instructions for how to make churro ice cream, please see the recipe below.
How to Store Homemade Ice Cream
Store this homemade Churro Ice Cream in the freezer in an airtight container with a piece of parchment paper or wax paper pressed on top for up to one month.
Recipe Tips
- Use quality ingredients – Fresh milk and cream and quality mix-ins are important for making the best-tasting ice cream.
- Chill out – You must chill the ice cream base completely before churning it! Give it at least four hours in the fridge.
- Don’t skimp on the fat – High-fat milk and cream are essential when making homemade ice cream. Opting for a low-fat option often leads to icy ice creams and inconsistency in the texture.
- Don’t go crazy with the add-ins – If you’re adding in additional ingredients, pick one or two and make sure they are chopped into pieces no larger than a blueberry or pea.
- Don’t skimp on the sugar – Sugar is essential for the creamy texture of ice cream. Avoid trying to reduce it or replacing it with different sweeteners.
No Churn Churro Ice Cream Directions
Chill a shallow container or a loaf pan in the freezer while you mix the ice cream base ingredients. Pour the ice cream mixture into the prepared pan and freeze for 3-4 hours. Stir the ice cream every 30 minutes for the first 2 hours to help add air. This will help create a creamy, smooth texture. Stir in the churros after the first hour or so. This will keep them from getting too soft.
Churro Ice Cream Serving Ideas
Churro Ice Cream is best with chocolate sauce or hot fudge sauce on top! You might also enjoy it with caramel or dulce de leche. Either type of sauce can be swirled into the churro ice cream before the final freezing step too.
More Ice Cream Recipes You’ll Like
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Easy Churro Ice Cream
Ingredients
- 4 large egg yolks
- ¾ cup granulated sugar
- 1 ½ cups whole milk
- ½ teaspoon kosher salt
- 1 ½ cups heavy cream
- 1 tablespoon pure vanilla extract
- ½ teaspoon ground cinnamon
- 1 cup finely chopped churros
Instructions
- Freeze your ice cream maker according to the manufacturer’s instructions.
- In a large heatproof bowl, whisk together the egg yolks and granulated sugar until they are pale yellow.
- Add the milk and salt to a medium saucepan set over medium heat and heat it just until steaming. Slowly pour the warm milk into the egg mixture, whisking constantly. Then transfer the custard back to the saucepan and return it to medium heat.
- Cook, stirring constantly, for 3-5 minutes or until the custard has thickened enough to coat the back of a spoon.
- Pour the custard through a fine mesh sieve into a heatproof bowl. Add the heavy cream, vanilla, and cinnamon. Whisk to combine.
- Cover the ice cream base with plastic (make sure the plastic is touching the surface of the ice cream so it doesn't form a skin) and place it in the fridge until well chilled– at least 4 hours, but preferably overnight.
- When the base has chilled, transfer it to your ice cream maker and churn until it has a soft serve consistency. In my Kitchenaid Ice Cream attachment, this took about 15 minutes.
- Next add the chopped churros to the ice cream and mix just until they are evenly distributed.
- Transfer the soft serve ice cream to a loaf pan and wrap it tightly in plastic. Freeze until solid– at least 6 hours. Scoop and enjoy.
Notes
- You can pick up churros from your favorite restaurant, or find them in the freezer section of your grocery store.
