Dipped Churro Ice Cream Sandwiches
Morsels and Baking Ingredients
NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels 10 oz
NET WT 10 OZ (283 g)
- 3 tablespoons ground 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 large eggs
- Oil for frying
- 1 cup NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels
- 1/2 cup rainbow sprinkles
- Vanilla bean ice cream
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 5.8-ounce or 14-ounce 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.