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Churro Ice Cream Bars

Churro Ice Cream Bars

Prep Time 30 minutes
Total Time 30 minutes
Servings 9 bars, depending on how you cut them
Author Chelsea

Ingredients

Cinnamon-Sugar Crust

  • 1 cups and 1/2 cinnamon graham cracker crumbs
  • 1/4 cup white sugar
  • 1 tablespoon brown sugar
  • 6 tablespoons butter melted

Ice Cream Layer

  • Churros Con Leche ice cream or whatever you can find (caramel/vanilla flavors recommended)

Miniature Churros

  • 1/2 cup whole milk
  • 1/2 cup water
  • Pinch of salt
  • 1 tablespoon white sugar
  • 1/4 cup butter 4 tablespoons
  • 1 teaspoon Mexican vanilla
  • 1 cup white flour
  • 2 tablespoons white sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon

Chocolate Ganache

  • 1/4 cup heavy whipping cream
  • 1/4 cup dark chocolate chips

Instructions

  1. Line an 8 x 8 pan with foil.
  2. In a bowl, mix together the cinnamon graham cracker crumbs, white sugar, brown sugar, and melted butter until a thick "dough" forms. Press evenly in the bottom of the 8 x x pan.
  3. Spread the ice cream to desired thickness (I used 3 pints total, but you determine the thickness you want for the bars) in an even layer on top of the crust. The ice cream needs to be slightly soft to get it to spread evenly, but you don't want it too soft or it will get icy upon being re-frozen.
  4. Cover the ice cream bars tightly and freeze until very firm -- about 8 hours or overnight is best.
  5. When ready to eat the ice cream bars, make the churros!
  6. 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.
  7. As soon as the mixture boils, remove from the heat and stir in the vanilla.
  8. Stir in the flour and, using a rubber spatula, continue to mix (and press out any lumps) until the dough is completely smooth.
  9. Transfer the mixture to a large piping bag fitted with an open star tip.
  10. Onto a sheet of parchment paper, pipe long strips of the dough. Allow to rest for 15-20 minutes.
  11. In the meantime, preheat a deep fryer (or heavy bottomed pot over medium heat) to 360 degrees F.
  12. With sharp kitchen shears cut the long pieces of dough into small "bites."
  13. Place an even amount of miniature churros (too many and it will overcrowd and cause the oil temperature to decrease too much) in the deep fryer or pan .
  14. Allow the churros to fry until they are golden brown flipping about halfway through the cooking time. (In a deep fryer it took about 3-4 minutes total for me)
  15. Remove the churro bites 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.
  16. In a small bowl, stir together the 2 tablespoons white sugar, 2 tablespoons brown sugar, and cinnamon.
  17. Place the hot churros in the mixture and coat evenly with the cinnamon sugar mixture.
  18. Top cut ice cream bars with the hot churros and enjoy immediately.
  19. It's best that the churros are very hot and fresh over the ice cream bars otherwise they do not taste as great. (Only make as many bars up as you are going to eat as these don't store at all with the churros. The churros will get too hard being stored)
  20. If desired, pour a chocolate ganache over the hot churros on the ice cream bar.
  21. To make the chocolate ganache, microwave 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.
  22. If you aren't going to enjoy all of the bars at once, only make as many churros as you want for your bars. Save the dough in a ziploc bag in the fridge and make more churros when you want another bar!

Recipe Notes

**Don't feel like the chocolate ganache is a MUST. I actually preferred the bars without them, but for those of you who love chocolate + churros you'll probably love the combo. Dulce de leche could also be substituted for the chocolate ganache.