Homemade Churro Ice Cream
Enjoy the crunchy and sweet flavor with this churro ice cream recipe. This thick, creamy, and delicious homemade churro ice cream is easy to make. This Churro ice cream is the perfect dessert to cool down in the summer just like cottage cheese ice-cream. The combination of cinnamon flavor and chopped churros makes it a crowd favorite.
I like to make my own homemade churros because nothing beats the taste of fresh churros. You can also use store-bought churros, which work well for the churro ice cream. Evaporated milk makes the ice cream more delicious and rich in flavor. It contains less fat than heavy cream.
A good ice cream should coat the tongue, not melt too fast, be icy and cold, and retain its texture until it completely melts.
You can make the ice cream parts ahead of time because they contain ingredients that can be chilled for a couple of days.
Why you’ll Love This Churro Ice Cream Recipe
This recipe uses a no-churn method. I prefer an ice bath instead of an ice cream maker because many people don’t have an ice cream maker in their kitchen. It gives a better texture than traditional ice cream.
Delicious flavor. This ice cream is full of cinnamon flavor; each bite has a churro crunch, making it more delicious and decadent.
No actual churros are required. I love to make homemade churro; you can use store-bought churro.
Ingredients required to make churro ice cream
For Churro
- Unsalted butter
- Ground cinnamon
- Granulated sugar
- Dry bread
For Ice Cream
- Evaporated milk
- Granulated sugar
- Salt
- Egg yolks
- Corn starch
- Vanilla extract
How to make this recipe?
Homemade churros
- Chop the dry bread until the small crumbs form with the help of a food processor. Bake the breadcrumbs in the oven for 3 to 4 minutes.
- Melt the butter on medium heat and stir the pan until bubbles start appearing.
- Remove 1 tablespoon of butter and turn off the heat, then add breadcrumbs, cinnamon, and sugar to the pan and stir to coat the breadcrumbs evenly with cinnamon and sugar.
ICE CREAM
- Mix together evaporated milk, half a cup of sugar, heavy cream, vanilla extract, and salt in a large saucepan and stir well until it starts to boil.
- Mix the remaining half cup of sugar, cornstarch, and egg yolks in a bowl.
- Once the mixture has started to boil, turn the heat slowly.
- Slowly drizzle the hot milk mixture into the egg yolks and stir continuously.
- Transfer the egg yolk mixture to the saucepan and cook it until it is thick enough to coat the back of a wooden spatula.
- Allow the mixture to cool down completely.
- Create the ice bath by filling a large bowl that can hold the ice and ice cream container. Fill half of the bowl with ice and add some water to it to help distribute the cold evenly around the container. Add some salt into the bowl to decrease the freezing point of the water and make the ice bath colder.
- Place the mixture into the ice bath, ensuring that the ice and water reach up to the sides of the container. Stir the ice cream mixture to help it cool evenly and achieve a smooth texture.
- Continue stirring until the ice cream reaches room temperature or cooler, then transfer it to the freezer for up to 4 hours. This will help the ice cream freeze smoothly.
- Then, put out the ice cream container from the freezer and scoop it.
- Add churros to ice cream and enjoy it.
How to Store
Store it in a metal loaf pan or an airtight container to freeze it for a long time. It can be stored for up to a month. If your freezer runs colder, place it for a few minutes at room temperature before scooping.
Homemade Churro Ice Cream
Ingredients
Homemade Churro
- ½ cup Sugar
- 1 tablespoon ground cinnamon
- 3 Slices Dry Bread
- ½ cup Butter
ICECREAM
- 2 cups evaporated milk
- 1 cup heavy cream
- 1 cup granulated sugar, divided
- 4 large egg yolks
- 1 tablespoon salt
- 1 tablespoon vanilla extract
- 1 tablespoon cornstarch
Instructions
Homemade churros
- Chop the dry bread until the small crumbs form with the help of a food processor. Bake the breadcrumbs in the oven for 3 to 4 minutes.
- Melt the butter on medium heat and stir the pan until bubbles start appearing.
- Remove 1 tablespoon of butter and turn off the heat, then add breadcrumbs, cinnamon, and sugar to the pan and stir to coat the breadcrumbs evenly with cinnamon and sugar.
ICE CREAM
- Mix together evaporated milk, half a cup of sugar, heavy cream, vanilla extract, and salt in a large saucepan and stir well until it starts to boil.
- Mix the remaining half cup of sugar, cornstarch, and egg yolks in a bowl.
- Once the mixture has started to boil, turn the heat slowly.
- Slowly drizzle the hot milk mixture into the egg yolks and stircontinuously.
- Transfer the egg yolk mixture to the saucepan and cook it until it is thick enough to coat the back of a wooden spatula.
- Allow the mixture to cool down completely.
- Create the ice bath by filling a large bowl that can hold the ice and ice cream container. Fill half of the bowl with ice and add some water to it to help distribute the cold evenly around the container. Add some salt into the bowl to decrease the freezing point of the water and make the ice bath colder.
- Place the mixture into the ice bath, ensuring that the ice and waterreach up to the sides of the container. Stir the ice cream mixture to help itcool evenly and achieve a smooth texture.
- Continue stirring until the ice cream reaches room temperature or cooler, then transfer it to the freezer for up to 4 hours. This will help the ice cream freeze smoothly.
- Then, put out the ice cream container from the freezer and scoop it.
- Add churros to ice cream and enjoy it.
