Dipped Churro Ice Cream Sandwiches

Dipped Churro Ice Cream Sandwiches
  • Prep Time
  • Cooking Time
  • Skill Level
  • Makes


  • 3 tablespoons cinnamon
  • 1/4 cup granulated sugar
  • 1 cup water
  • 1/2 cup (1 stick) butter
  • 1/4 teaspoon salt
  • 1 cup all purpose flour
  • 4 eggs
  • Oil for frying
  • 1 cup NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels
  • 1/2 cup rainbow sprinkles
  • Dreyer’s® Vanilla Bean Ice Cream
  • Baby sleeves: parchment paper cut into a strip and baker's twine


COMBINE water, 1/2 cup of butter, and salt in a medium saucepan, bringing to a boil. Remove from heat, stir in flour and 1 tsp of cinnamon. Beat batter until mixture is smooth and moves away from pan. Let batter cool for 5 minutes. Add one egg at a time, beating well after each edition, cool for 15 minutes.

LINE 2 baking sheets with parchment. Fit a pastry bag with a small star tip and fill bag with cooled dough. Pipe dough into 3 inch circles. Place in freezer for 10 minutes for dough to set.

POUR oil to 2-inch depth in a large skillet. Fry for a couple of minutes on each side, browning lightly. Transfer to a paper towel lined plate to absorb oil. Toss in a bowl of cinnamon sugar mixture while still warm.

MELT NESTLÉ® TOLL HOUSE Dark Chocolate Morsels in 30 second intervals in microwave. Dip half of each churro in chocolate and let cool completely.

ADD a scoop of your ice cream of choice, and use another cooled dipped churro to sandwich the scoop. (Cool trick: if using Dreyer’s 5.8 oz. or 14 oz. containers of ice cream, you can just cut the actual cup into slices and put in between your churros.) Roll the ice cream middle on a plate of rainbow sprinkles, covering your ice cream center. Serve immediately or freeze for later.