Beat the summer heat with this light, dreamy twist on classic churros. As a professional pastry chef with years of experience crafting crowd-pleasing desserts, I've perfected this frozen version that's crispy, indulgent, and pairs perfectly with ice cream. Get ready to impress!
Ice cream is great on its own, but topping it with homemade frozen churros takes it to the next level. This trending treat combines churros' signature crunch with a cool, creamy finish. Follow our tested recipe for foolproof results every time.
3 eggs, 190g flour, 350ml water, 45ml vegetable oil, 5ml pure vanilla extract, 3g baking powder, 27g brown sugar, 175g sugar, 2 tsp ground cinnamon, 3g salt, and rapeseed or sunflower oil for frying.
Step 1: Make the Dough
In a saucepan, combine vegetable oil, water, brown sugar, salt, and 25g sugar. Bring to a boil for a smooth mixture. Stir in flour and baking powder until the dough pulls away from the pan sides. Let it cool slightly.
In a separate bowl, lightly beat the eggs and vanilla extract. Once the dough is cool enough to handle, incorporate the eggs quickly for a smooth, shiny batter. Transfer to a piping bag fitted with a star tip.
Step 2: Shape, Freeze, and Fry
Pipe spirals onto a baking sheet and freeze for 15 minutes. Meanwhile, mix remaining sugar and cinnamon for coating.
Heat frying oil to 175°C. Fry churros 2-3 minutes until golden. Drain on paper towels, then roll in cinnamon sugar.
Fill the churros with your favorite ice cream and serve immediately. Buon appetito!
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