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Cookies and Cream Churro Ice Cream Sandwich

Posted on: August 5th, 2017 by Taryn Jeffries No Comments

I have had my fair share of ice cream sandwiches as well as churros, but until now I have not seen them morphed together. I’m here to tell you: It’s glorious!! These Cookies and Cream Churros are going to delight your sense of taste and whimsy!

Sure, they are a little bit of work but didn’t your mom tell you that the best things in life are? This delightful creation was imagined by Pastry Chef Kursten Riggot of Palm Beach Marriott Singer Island Beach Resort & Spa in Florida. If you can’t take a trip there anytime soon, this recipe can help!

Cookies and Cream Churro Ice Cream Sandwich

Cookies and Cream Churro Ice Cream Sandwich
Cookies and Cream Churros
Print Recipe
Cookies and Cream Churro Ice Cream Sandwich
Cookies and Cream Churros
Print Recipe
Ingredients
For Churros
  • 1 cup water
  • 1 stick unsalted butter
  • 3/4 cup all purpose flour
  • 1/4 cup cocoa powder
  • 2 Tbsp sugar
  • 3 Tbsp Oreo cookie crumbs
  • 3 eggs
  • sugar or cinammon sugar for dusting
For vanilla bean ice cream
  • 2 1/2 cups heavy cream
  • 1 vanilla bean scraped
  • 4 eggs
  • 2 egg yolks
  • 1 cup sugar
Servings:
Instructions
Churros
  1. Combine water, butter and sugar in a pot and bring to boil.
  2. Combine all-purpose flour, cocoa powder and Oreo crumbs in a bowl; whisk to combine.
  3. Once liquid comes to boil, add the flour mixture and stir with a wooden spoon until dough pulls away from side of pot.
  4. Pour into the bowl of a stand mixer fitted with a paddle attachment.
  5. Turn mixer on low speed; once steam goes away add in eggs one at a time.
  6. Once the last egg has been added turn up speed to medium and mix until a thick batter forms.
  7. Spoon batter into a piping bag fitted with a small star tip and pipe a 3-inch circle onto a parchment paper that has been placed on a sheet tray.
  8. Place in freezer overnight.
  9. Fill a large sauce pot halfway with canola oil; heat oil to 375˚ F (or use a tabletop deep fryer).
  10. Once oil has reached 375˚, fry Oreo churro disks for about 5-6 minutes
  11. Shake off the excess oil and let drain onto a paper towel.
  12. Toss the churros in either sugar or cinnamon sugar, depending on preference.
  13. Let cool.
Ice Cream
  1. Heat the cream in a pot until it starts to simmer.
  2. Whisk in eggs, yolks and vanilla bean (both whole bean and the scraped insides).
  3. Turn heat to low and whisk 8-10 minutes, whisking constantly.
  4. Once cooked, turn off heat and stir in sugar.
  5. Strain the ice cream into a bowl.
  6. Let cool, then place in freezer overnight.
  7. Place a scoop of ice cream between two churro disks and roll the sides in crushed Oreo crumbs or sprinkles.
  8. Serve immediately.
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About the Author - Taryn Jeffries

Editor and Chief Eating Officer of PhoenixBites, Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a monthly contributor to So Scottsdale and Uptown Magazines, sharing her insight on the best dishes and where to get them each and every month.

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