Cookies and Cream Churros
For Churros
  • 1cup water
  • 1stick unsalted butter
  • 3/4cup all purpose flour
  • 1/4cup cocoa powder
  • 2Tbsp sugar
  • 3Tbsp Oreo cookie crumbs
  • 3 eggs
  • sugar or cinammon sugar for dusting
For vanilla bean ice cream
  • 2 1/2cups heavy cream
  • 1 vanilla beanscraped
  • 4 eggs
  • 2 egg yolks
  • 1cup sugar
  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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