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Chamoy Churro Ice Cream Sandwiches

Chamoy churro ice cream sandwiches with crispy cinnamon-sugar churros sandwiching melting vanilla ice cream, finished with a bright chamoy drizzle. Fried 4-inch star-tip churros are coated in cinnamon sugar, then filled and served immediately while the ice cream softens and oozes.
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Prep Time 10 minutes
Cook Time 15 minutes
resting 5 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Mexican-Fusion
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Churro batter
  • 1 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 1 cup water
  • 2 tbsp granulated sugar
  • 0.5 tsp vanilla extract
  • 1 Oil for frying
Coating and filling
  • 0.25 cup cinnamon sugar
  • 1 quart vanilla ice cream slightly softened
  • 0.5 cup chamoy sauce
  • 2 tbsp tajín seasoning
  • 1 Fresh cilantro (optional) garnish

Equipment

  • 1 Dutch oven
  • 1 stand mixer
  • 1 sheet pan
  • 1 piping bag

Method
 

Make the churro dough
  1. Whisk all-purpose flour, baking powder, and salt together in a bowl until evenly combined, then set aside as your dry mix.
  2. In a saucepan, bring water and granulated sugar to a boil, then remove from heat and stir in vanilla extract until smooth.
  3. Add the flour mixture to the hot liquid and stir until a thick batter forms, then let it rest for 5 minutes.
Fry and coat the churros
  1. Heat oil in a Dutch oven to 375°F, maintaining steady heat for frying.
  2. Transfer the dough to a pastry bag with a large star tip and pipe 4-inch lengths into the hot oil, frying 2-3 at a time.
  3. Fry the churros for 1-2 minutes per side until golden, turning once as needed for even color.
  4. Drain the fried churros on paper towels, then immediately coat them with cinnamon sugar while still warm.
Assemble the ice cream sandwiches
  1. Allow the churros to cool slightly so the exterior firms up but the centers are still warm enough to melt the ice cream.
  2. Place a scoop of slightly softened vanilla ice cream between two churros to form a sandwich.
  3. Drizzle with chamoy sauce generously, then sprinkle tajín seasoning over the top.
  4. Serve immediately, garnishing with fresh cilantro if desired.

Notes

For the best “ooze” effect, soften the vanilla ice cream just enough to scoop (not runny), and assemble right after coating the churros so the ice cream starts melting on contact. Store assembled sandwiches in the freezer up to 1 week; for easiest biting, let them sit 2 minutes before serving. Prefer a lighter option? Use reduced-fat vanilla ice cream for a lower-calorie swap while keeping the churro texture and chamoy/tajín flavor.