No-Churn Churro Ice Cream

For an amazingly easy Cinco de Mayo dessert, try No-Churn Churro Ice Cream.  It’s my idea of heaven!  Puff pastry churros get swirled into a rich cinnamon ice cream base along with dulce de leche.  Are you feeling me?  This is outstanding!

If you’ve been along with me for a while, you know that I love ice cream, and that I don’t own an ice cream maker.  Instead, I choose to perfect no-churn ice cream.

There are a few different ways to make it.  Most call for whipping heavy cream until soft peaks form and then adding your condensed milk and other flavorings into the whipped cream.  I never really liked this method, as the frozen texture doesn’t really feel like ice cream.  It’s more like a frozen mousse.  

But, if you follow my technique, you’ll get that soft, creamy gelato-type ice cream.  You won’t be able to resist!

In this recipe, we are baking our own churros, but we’re keeping it simple.  This isn’t traditional, but it’s equally as delish:  Cut 1/2-inch wide puff pastry strips, bake them and then brush melted putter on and roll them in cinnamon sugar.  Again, it’s not a true churro, but it will save a ton of time and give you the kind of result you want.  Basically, you want something textural  that complements the cinnamon ice cream.

For the ice cream, mix together the heavy cream, sweetened condensed milk, vanilla and cinnamon.  Whisk the mixture until it starts to thicken.  This usually takes about three minutes.

In a 9 x 5-inch loaf pan, pour some of the ice cream in and then add dollops of dulce de leche along with bite-size pieces of churro.  Continue to layer until you run out of ice cream.

Freeze the concoction for at least six hours. Freezing overnight is ideal.  I like to soften it just a bit before eating, but you do you!

No-Churn Churro Ice Cream

Makes: 6 servings

Prep Time: 30 minutes

Total Time: 6 hours

Baked Churros:

1/2 package of store bought puff pastry (1 sheet)

1/4 cup unsalted butter, melted

1/2 cup granulated sugar

2 tbsp ground cinnamon

 

Cinnamon Ice Cream:

2 cups heavy whipping cream, cold

1 14-ounce can sweetened condensed milk

1 tbsp vanilla extract

3 tbsp cinnamon

1/4 cup dulce de leche

 

Baked Churros:

Thaw the puff pastry following the package instructions and preheat your oven to 450F.

Line a large baking sheet with parchment paper. Once thawed, lightly roll the puff pastry on a floured surface just to smooth the top out. Cut in half length-wise then into about 1/2 inch wide strips. You should end up with about 10-12 strips. Bake for 10-12 minutes or until golden brown.

Once the puff pastry is out of the oven and cooled enough to pick up and handle, melt the butter in the microwave and mix the sugar and cinnamon on a plate. Brush all sides of the pastry with butter and roll in the cinnamon sugar mixture to coat. Place back on the sheet to cool completely.

Cinnamon Ice Cream:

While the churros are cooling, start on the ice cream.

Mix together the heavy cream, sweetened condensed milk, vanilla, and cinnamon in a small bowl. Whisk until mixture starts to thicken, about 3 minutes.

In a 9×5 loaf pan, spread a layer of the ice cream at the bottom of the pan. Crumble two of the churros on top (breaking up into tiny bite-sized pieces) and dollop about 5 teaspoons of dulce de leche. Continue building these layers until you run out of ice cream.  If all of the ingredients sink to the bottom, remix the ice cream after it’s been frozen for a few hours.

Tightly wrap the pan in plastic wrap and then foil and place it in the freezer to set overnight. Before eating, let it sit out for about 20-30 minutes so it’s easy to scoop. Enjoy!

Recipe adapted from Butternut Bakery Blog

Ingredients

    You May Also Like

    Leave a Review

    Your email address will not be published.