Preheat oven to 325°F. Line baking sheet with parchment paper or silicone liner. Set aside.

Tear apart bread into small 1/2 inch pieces. Add to medium size mixing bowl.

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).

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.

Spread the bread crumbs out on the baking sheet into an even layer.

Bake for about 25 minutes, remove from oven to break apart the crumbs.

Bake again for an additional 5 minutes.

Remove from the oven and allow to cool. Store in air tight container and will last about 1 week.

In a medium size mixing bowl, add the heavy cream and beat with mixer until stiff peaks form.

In large bowl add the sweetened condensed milk, and ground cinnamon. Stir to combine.

Gently fold in the whipped cream.

Add the churro crumb and fold in gently.

Add the ice cream mixture to a container, cover, and place in freezer.

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.

Add additional churro crunch on top once served into bowls. Serve immediately and enjoy!