No Churn Churro Ice Cream Recipe

Serene Herrera | House of Yumm

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.

No Churn Churro Ice Cream Photo

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.

No Churn Churro Ice Cream Picture

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.

No Churn Churro Ice Cream Image

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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No Churn Churro Ice Cream Recipe

      6 Servings


For the Churro Crunch:
  • 5 slices White Bread
  • 1/3 cup Butter
  • 1/2 cup Granulated Sugar
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground Cinnamon
Churro Ice Cream:
  • 1 14 ounce can Sweetened Condensed Milk
  • 2 cups Heavy Cream
  • 2 tablespoons Ground Cinnamon
  • 1 cup Churro Crunch


For the Churro Crunch:
  1. Preheat oven to 325°F. Line baking sheet with parchment paper or silicone liner. Set aside.
  2. Tear apart bread into small 1/2 inch pieces. Add to medium size mixing bowl. 
  3. In small saucepan add the butter and cook over medium heat until butter is browned (will actually look brown and will have a nutty smell to it). 
  4. Pour the warm browned butter over the bread crumbs, stir to combine, allow to soak for about a minute. In a small bowl stir together the sugar, salt and cinnamon. Sprinkle over the bread crumbs, stir to combine until all bread is evenly coated. 
  5. Spread the bread crumbs out on the baking sheet into an even layer. 
  6. Bake for about 25 minutes, remove from oven to break apart the crumbs. 
  7. Bake again for an additional 5 minutes. 
  8. Remove from the oven and allow to cool. Store in air tight container and will last about 1 week. 
For the Ice Cream:
  1. In a medium size mixing bowl, add the heavy cream and beat with mixer until stiff peaks form. 
  2. In large bowl add the sweetened condensed milk, and ground cinnamon. Stir to combine. 
  3. Gently fold in the whipped cream. 
  4. Add the churro crumb and fold in gently. 
  5. Add the ice cream mixture to a container, cover, and place in freezer. 
  6. Allow to freeze for at least 6 hours prior to serving. Best if frozen overnight. May need to allow the ice cream to sit out for a few minutes to soften prior to scooping out to serve.
  7. Add additional churro crunch on top once served into bowls. Serve immediately and enjoy!


Tex Mex
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Related Recipes:
Tex Mex Recipes, Dessert Recipes, Ice Cream Recipes, Cinnamon Recipes, Family Meals and Snack Recipes
Recipe Yields:
6 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Serene Herrera
Recipe Yields: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 400 minutes

Nutrition Facts

Servings Per Recipe 6

Amount Per Serving
Calories from Fat 378
Calories 811

% Daily Value*
Total Fat 47g
  Saturated Fat 29g
Sodium 514mg
Total Carbohydrate 85g
  Dietary Fiber 1g
  Sugars 66g
Protein 11g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Serene Herrera

About Serene

Serene is the blogger behind House of Yumm, and loves all things Tex-Mex thanks to a Texas transplantation from California. We're so excited she's sharing her favorites with you!

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