Churro Cinnamon Delight Ice Cream
This creamy, no-churn Churro Cinnamon Delight Ice Cream brings together the nostalgic flavor of cinnamon-sugar churros with a velvety vanilla base. Packed with crispy churro bites and swirls of cinnamon, this easy homemade treat is perfect for summer gatherings or cozy nights in.
Equipment
- Mixing bowls
- Hand or stand mixer
- Baking sheet
- Parchment paper
- Freezer-safe container
- - Spatula
Ingredients
- For the Ice Cream Base:
- 2 cups heavy whipping cream
- 1 can 14 oz sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- For the Churro Bites:
- 1 sheet puff pastry thawed
- 1 tablespoon butter melted
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the churro bites: Roll out puff pastry on the sheet. Brush with melted butter, sprinkle with cinnamon sugar, and cut into small squares.
- Bake for 12–15 minutes or until golden and crisp. Let them cool completely.
- Whip the cream to stiff peaks using a mixer.
- In another bowl, mix sweetened condensed milk, vanilla extract, and cinnamon.
- Fold the whipped cream into the condensed milk mixture until smooth.
- Layer in a container: Add a layer of the ice cream base, a handful of churro bites, and repeat. Optionally swirl extra cinnamon sugar between layers.
- Freeze for at least 6 hours, or overnight for best texture.
- Serve and enjoy!
Notes
You can substitute puff pastry with crescent roll dough or pie crust.
For a dairy-free version, use coconut cream and sweetened condensed coconut milk.
Be sure the churro bites are fully cooled before mixing them into the ice cream to maintain their crunch.
Store in an airtight container for up to 2 weeks. Press parchment paper onto the surface to prevent freezer burn.