If you are a fan of churros and ice cream, then we have the perfect dessert for you! On a recent trip to Walt Disney World we saw someone walking around with a churro ice cream sandwich, and we instantly knew what we would be making once we got home! Mickey never fails us! I mean its genius really, and I am not sure why we didn’t think of it ourselves. Deliciously creamy vegan ice cream, sandwiched between crispy, chewy, perfectly fried cinnamon-sugar-coated vegan churros. Nothing not to love here…nothing! You can use any ice cream you like. We used almond milk chocolate and vanilla. I honestly can’t say which is my favorite, so I just ate one of each! You can also freeze these tasty treats for later, so don’t worry about trying to eat them all at once, but if I am being perfectly honest, that wouldn’t be hard either! So this summer, step up your ice cream sandwich game with vegan churros! I don’t think you will be sad that you did.
4 cups all purpose flour
1/4 cup vegan butter, room temp
1 teaspoon salt
1/4 cup sugar
2 cups water
neutral oil for frying (we use grapeseed oil or canola oil)
1 cup sugar plus 2 tablespoons cinnamon (this is for coating the fried churros)
Plant based ice cream. (we used vanilla and chocolate)
Heat a medium size pot over medium heat. Add the water, sugar, and salt. Cook unit the sugar has dissolved.
Add in the butter and let it melt in the water mixture. Remove from heat.
Stir in the flour and mix until well combined.
Add the mixture to a piping bag fitted with medium to large star tip. If you do not have a piping bag or star tip, you can add the batter to a zip lock bag and snip a tiny piece of the corner.
Add 1 cup of sugar and 4 teaspoons of cinnamon to a small bowl and set aside.
Heat a few inches of oil in a deep skillet or pot. You need enough oil that the churros can float in the oil, and not hit the bottom of the pot. You want the temperature of the oil around 350 - 375 degrees. If you do not have a candy thermometer for testing the oil temperature, you can poke a chop stick or wooden skewer into the oil. If bubbles form around the chop stick, it’s ready. You can also just let it heat for several minutes, and try a little dough at first before trying a whole churro.
Line a baking sheet with some paper towels and place a wire cooling rack on top.
Once the oil is ready, pipe a circle by making a swirl with the batter. I like to do 2 at a time so I can try and get them an equal size. Allow they churros to fry on each side for about a minute or until they are golden brown. Place finished churros on the wire rack to cool for a minute. Once they are cool enough to handle, coat the churros in the sugar and cinnamon mixture.
Once churros are completely cool, make sandwiches by adding a scoop of plant based ice cream or homemade nice cream between two churros. Serve right away or you can freeze these sandwiches for later. You just have to let them sit at room temperature for a few minutes to allow the churro to thaw enough to bite through!
Serves 6 - 8 depending on the size you make your churros.
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