We all know churros. The gloriously deep-fried, crunchy cinnamony-outside-chewy-in-the-middle sticks of heaven. You take that heaven stick and plunge it into some warm chocolate sauce and basically what you have is the best thing you’ve ever put in your face. Buuuuuut…. what if you take all of that and fold it into a vanilla-cream cheese ice cream? If you thought it was impossible to improve on churros I beg you to open your hearts to this idea.
I made this ice cream for last weekend’s Friends Who Fete ice cream social. Is it wrong to convince your friends to create an entire party so you have an excuse to make churros con chocolate ice cream? If so, that’s water under the bridge because at least now you have the recipe so let’s just say I did it for the greater good.
The churros in this situation can either be homemade or store-bought. For the go-getters out there who want to make their own you can either follow this recipe (it’s gluten-free!)—or your own, if you have one, obviously. I’ve also used Tres Estrellas Churros Flour (not sponsored, just truth) and love how easy and good it is. All you do is add water and fry, even the piping bag is included. If you do make them from scratch, cut three-quarters of the batter into 1/2-inch pieces as you pipe them into the hot oil so they are small, bite-sized pieces for the ice cream, then pipe the rest into long strips for serving. Just picture it, scoops of creamy ice cream doused in chocolate sauce with a couple extra churros on top. Sundaes (and Sundays) are made for dreams like this.
That being said, if making homemade churros aren’t in the cards for you, head to your nearest Latin market/mall/fair/street cart and buy some! Cut them into small pieces and fold them into the ice cream.
The chocolate sauce—a melty, drippy chocolate, cinnamon, and almond ode to Abuelita hot chocolate—makes enough to swirl into this ice cream with more than enough leftover to drizzle on top. This stuff is so good you could dollop it on top of just about anything so there should be no problem in using it up.
- Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium for 1 minute until smooth.
- Scrape down the sides of the bowl, add vanilla and salt and continue beating until combined and smooth. Scrape this mixture to a large bowl.
- Add cream to the stand mixer bowl (no need to clean it out) and using the whisk attachment, whip the cream to stiff peaks, about 3 minutes.
- Add a third of the whipped cream to the cream cheese mixture and fold to combine. Add remaining cream and gently fold until completely incorporated. Scrape into a 9x13-inch baking pan and smooth top. Cover and freeze for 2 hours.
- Drop tablespoons of sauce about 1-inch apart on top of the ice cream base and sprinkle churro pieces over the sauce. Use a skewer to create a swirl pattern and mix in churros.
- Cover and return to the freezer until solid, at least 2 hours more. Once solid, transfer to a container with a tight lid.
All photos by This Mess Is Ours and Salt & Wind
One More Thing
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