Churro Ice Cream
Course: DessertCuisine: AmericanDifficulty: EasyServings
10
servingsPrep time
15
minutesCooking time
7
minutesMy kids freaked out for this ice cream. It was so good and had the best texture. We all enjoyed it.
Churro Filling
8 full sheets of cinnamon graham crackers, roughly crushed
2 tablespoons sugar
1 teaspoon cinnamon
2 tablespoons unsalted butter, melted
- Custard
14oz can sweetened condensed milk
2 teaspoons cinnamon
1 teaspoon vanilla
2 cups heavy cream
approximately 1/4-1/3 cup dulce de leche (optional)
To make the filling
- preheat oven to 350. Line a rimmed baking sheet with parchment paper.
- Combine cookie pieces, sugar and cinnamon in a bowl, toss in the melted butter and stir to combine.
- Spread the cookie mixture onto the prepared pan. bake 5 to 7 minutes, until golden brown.
- Set aside to cool.
- Custard
- Using a container for the ice cream ,such as a 9x5x3 metal loaf pan in the freezer.
- Whisk together condensed milk, cinnamon, vanilla, and salt in a lg bowl.
- Place the cream in another lg bowl, and beat until stiff high peaks form on medium high speed.
- Fold about 1 cup of the cream into the milk mixture. Transfer the milk mixture to the remaining whipped cream and fold together.
- Transfer a third of the mixture to the frozen pan or ice cream container, sprinkle with some of the graham crackers, using a small knife swirl it in and continue with the rest of the ice cream and graham crackers.
- Freeze at least 5 hours, until ice cream is scoop able and ready to eat.
