Servings5-6 ice cream sandwiches depending on the size
Pinch of salt
1/4cup (4 tablespoons)unsalted butter
Ice cream of choiceI used vanilla bean
Optional Chocolate Ganache
1/4cupheavy whipping cream
In a saucepan over medium-hot heat, combine the milk, water, salt, sugar, and butter. Mix until the butter is melted and bring the mixture to a boil.
As soon as the mixture boils, remove from the heat and stir in the vanilla.
Stir in the flour and, using a rubber spatula, continue to mix (and press out any lumps) until the dough is completely smooth. Let slightly cool and then add in the egg. It will seem hard to mix and gluey, but mix until it comes together.
Transfer the mixture to a large piping bag fitted with an open star tip.
Onto a sheet of parchment paper, pipe long strips of the dough. Allow to rest for 15-20 minutes.
In the meantime, preheat a deep fryer (or heavy bottomed pot over medium heat) to 360 degrees F.
Carefully roll up the long strips of dough into a circle the size you want your sandwich to be.
Place 2 churros circles at a time in the deep fryer or pot.
Allow the churros to fry until they are golden brown flipping about halfway through the cooking time. (In a deep fryer it took about 5-7 minutes total for me)
Remove the churro circles onto a plate lined with paper towels. If you have a deep fryer, you can just dump from the wire mesh and if you are using a pot, use a wire skimmer.
In a small bowl, stir together the 2 tablespoons white sugar, 2 tablespoons brown sugar, and cinnamon.
Place the hot churros in the mixture and coat evenly with the cinnamon sugar mixture.
While still very warm, fill the center with vanilla bean ice cream (or ice cream of choice!).
If you want to add a chocolate ganache to the sandwich, prepare the ganache by microwaving the heavy whipping cream in a microwave-safe bowl fro 45 seconds to a minute or until very hot. Pour in the dark chocolate chips and stir until smooth and creamy.