• 1/2 cup whole milk
• 1/2 cup water
• 1/4 teaspoon salt
• 1 tablespoon granulated sugar
• 1/4 teaspoon ground cinnamon
• 8 tablespoons unsalted butter
• 1-1/4 cups all-purpose flour
• 1 teaspoon Mexican vanilla extract or plain vanilla extract
• 3 large eggs
• Vegetable oil or canola oil, for frying

• 3/4 cup granulated sugar
• 1/4 cup light brown sugar firmly packed
• 1 tablespoon ground cinnamon

• 1/4 cup heavy cream
• 1/4 cup dark chocolate chips

• Vanilla bean ice cream or caramel/dulce de leche ice cream, or your ice cream of choice

• In a small to medium pot, combine the milk, water, salt, granulated sugar, ground cinnamon, and unsalted butter over medium heat. Stir the mixture continuously until the butter is fully melted and the ingredients are well combined. Bring this mixture to a rolling boil. As soon as it reaches a vigorous boil, immediately add all the all-purpose flour at once. Reduce the heat to low and stir vigorously with a sturdy wooden spoon or rubber spatula for about 30 seconds to 1 minute, until the mixture forms a ball and pulls away from the sides of the pot. Remove the pot from the heat.
• Using your rubber spatula, continue to mix and press out any lumps against the sides of the pot until the dough becomes smooth, which should take another 30 seconds or so. It’s crucial not to overmix the dough at this stage. Allow the dough to cool for about 5 minutes. Then, incorporate the vanilla extract and one large egg. The mixture will initially look gluey and seem difficult to combine, but keep mixing until it comes together into a cohesive dough. Add the second egg and mix until fully incorporated. Finally, add the third and last egg, combining it thoroughly until the dough is smooth and cohesive again. Stop mixing as soon as it’s homogenous; do not overmix, as this can lead to tough churros.
• Transfer the prepared churro dough into a large, sturdy canvas or cloth piping bag fitted with an open star tip (like a Wilton 1M). Line a large sheet pan with parchment paper – this step is essential for easy handling! Pipe long strips of dough (approximately 10 inches each) and then gently roll each strip into a round, or alternatively, pipe the dough directly into 2 to 2.5-inch diameter rounds as it comes out of the pastry bag. Once all your churro rounds are piped, allow them to rest on the parchment-lined sheet pan for 15-20 minutes at room temperature, or place them in the freezer for a few minutes to firm up slightly.
• In the meantime, preheat a deep fryer or a heavy-bottomed pot (such as a Dutch oven) with about 2-3 inches of vegetable or canola oil over medium heat. Heat the oil to 350°F (175°C). We highly recommend using a candy thermometer to accurately monitor and maintain a consistent oil temperature throughout the frying process; this is key to perfectly cooked churros.
• Prepare the Cinnamon-Sugar Coating: While your oil is heating up, combine the granulated sugar, light brown sugar (firmly packed), and ground cinnamon in a small, shallow bowl. Mix these ingredients thoroughly until well combined. Set this mixture aside. Also, prepare a large plate or tray lined with several layers of paper towels to drain the excess oil from the churros after frying.
• Once your oil has reached the precise temperature of 350°F (175°C), carefully place 2 to 3 churro rounds into the deep fryer or pot at a time. Do not overcrowd the pot, as this will drop the oil temperature. Allow the churros to fry until they turn a beautiful golden brown on all sides, flipping them about halfway through the cooking time. This usually takes approximately 4-6 minutes total per batch. Use a wire skimmer or a slotted spoon to carefully remove the cooked churro rounds from the oil and transfer them to the paper towel-lined plate to drain any excess oil.
• Immediately after draining, while the churros are still hot, transfer them to the bowl with the cinnamon-sugar mixture. Roll and toss the churros gently until they are evenly and generously coated with the sweet spice blend. The heat will help the sugar adhere perfectly.
• To assemble the ice cream sandwiches, work quickly while the churros are still very warm. Place a small scoop of your chosen ice cream onto one cinnamon-sugar coated churro round. Gently top it with another churro round, pressing down lightly to form a sandwich. Enjoy these delightful ice cream sandwiches immediately for the best experience.
• Optional Chocolate Ganache: If you wish to add a luxurious chocolate ganache, place the 1/4 cup of heavy cream in a microwave-safe bowl. Microwave until it is very hot but not boiling, typically 45 seconds to 1 minute. Immediately pour the hot cream over the 1/4 cup of dark chocolate chips. Let it sit for 1-2 minutes, then stir until the chocolate is completely melted and the mixture is smooth and creamy. You can dip the finished churro ice cream sandwich directly into the ganache, drizzle it artfully over the top, or for an extra flavor boost, spread a thin layer of ganache on the churro rounds before adding the ice cream filling.

• Fry in small batches: To maintain consistent oil temperature and ensure even cooking, only fry 2-3 churro rounds at a time. Overcrowding can lead to soggy, undercooked churros.
• Sugar coating timing: Always roll the fried churro rounds in the cinnamon-sugar mixture immediately after removing them from the oil and draining. The residual heat and oil are essential for the coating to stick.
• Dough consistency: Avoid overmixing the churro dough; it will result in tough churros. Mix just until combined for soft, light, and fluffy results.
• Preparation is key: Have all your chosen sauces and ice cream ready before you start frying. This allows for quick assembly and serving while the churros are at their freshest and warmest.
• Portion control: Keep the churro sandwiches small, ideally around 2 to 2.5 inches in diameter. Larger sandwiches can be cumbersome to eat and tend to melt faster.

Nutrition Note: The provided nutrition information below is for the churros and cinnamon sugar mixture only. The calorie count and other nutritional values will vary significantly based on the type and amount of ice cream you choose to use.
Storage: Fried churros are best enjoyed immediately after preparation, as they do not store well and lose their crispness quickly. For future use, the unfried churro dough can be kept, covered tightly and refrigerated, for up to one day.

Nutrition