Churro Ice Cream with a Churro Crunch Topping! A creamy no churn ice cream loaded up with cinnamon flavor, bits of churro crunch, and topped with even more churro crunch. The ultimate cold treat.
Churros are possibly one of my favorite desserts! However, I’m not a big fan of frying things in my house. I tend to make a mess.
And since moving to a new house where my stove top is on an island and no backsplash or anything to prevent me from splashing oil all over my living room carpet on the other side, I’ve been avoiding frying things. Which means that this Churro Ice Cream is the best thing that has happened in my life recently.
The ice cream base is made of heavy cream and sweetened condensed milk. A classic way of making no churn ice cream.
Which means that we don’t need any fancy equipment on hand to make this recipe! (If you’re up for a more challenging ice cream recipe you can always check out this Dulce de Leche Ice Cream recipe!) Load up the cream mixture with tons of cinnamon and we’re well on our way to the best churro ice cream ever.
The only thing that can make the no churn cinnamon ice cream better is to add little chunks of churro to it! And like I already said, I’m currently avoiding frying things due to my current kitchen set up.
That means I had to get creative. And that’s where I began my research. Which involves grabbing a cup of coffee, a stack of cookbooks, blocking out the noise of the children going crazy and immerse myself in the world of recipes.
This process led me to one of my favorites.. Momofuku Milk Bar by Christina Tosi. If you love sweets, this is a must have cookbook for your shelves.
One of her signature recipes is her crunch recipes, little bites of snack food balanced with salty and sweet flavors used to sprinkle on top of desserts or to use even as a crust for pies. Well..she has a recipe for a cinnamon toast crunch crunch. Which to me sounds a lot like CHURROS!!
Instead of using fried dough, things are made simpler by using bread. Drenched in brown butter. Seriously, how can we go wrong at this point? Sprinkled with cinnamon and sugar and baked! Score.
Easy as can be. And seriously addicting.
A batch of this crunch, what I’m going to call Churro Crunch, for the purpose of this recipe, can last in a sealed container for about a week. It will just hang out on your counter for your snacking pleasure until it’s all gone.
If you’re like me it wouldn’t take a week. Or we can spoon some of this crunch into our ice cream base. Giving little chunks of churro crunch to enjoy in our smooth, cold and creamy cinnamon ice cream.
Then the best is sprinkling the rest on top of the ice cream after we dish it up to give us those crispy crunchy bits that contrast the ice cream to perfection.
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