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Chamoy Churro Ice Cream Sandwiches

Chamoy churro ice cream sandwiches with crispy cinnamon-sugar churros sandwiching melting vanilla ice cream, drizzled with bright chamoy sauce. Fried churro dough is piped into golden 4-inch pieces, then filled and served immediately for a oozing bite.
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Prep Time 10 minutes
Cook Time 15 minutes
resting 5 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Mexican-Fusion
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 1 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 1 cup water
  • 2 tbsp granulated sugar
  • 0.5 tsp vanilla extract
  • 1 Oil for frying
Coating and filling
  • 0.25 cup cinnamon sugar
  • 1 quart vanilla ice cream, slightly softened
  • 0.5 cup chamoy sauce
  • 2 tbsp tajín seasoning
  • 1 Fresh cilantro for garnish (optional)

Equipment

  • 1 Dutch oven
  • 1 pastry bag

Method
 

Make churro dough
  1. Whisk all-purpose flour, baking powder, and salt together in a bowl.
  2. Bring water and granulated sugar to a boil, then remove from heat and stir in vanilla extract.
  3. Add the flour mixture to the hot liquid and stir until a thick batter forms.
  4. Transfer the dough to a pastry bag with a large star tip and let it rest 5 minutes so it pipes more easily.
Fry and coat churros
  1. Heat oil in a Dutch oven to 375°F.
  2. Pipe 4-inch lengths into the hot oil, frying 2-3 at a time for 1-2 minutes per side until golden, turning once when set and lightly browned.
  3. Drain churros on paper towels, then immediately coat thoroughly in cinnamon sugar while warm.
  4. Let churros cool slightly until they’re warm but not scorching.
Assemble sandwiches
  1. Place a scoop of slightly softened vanilla ice cream between two churros to form sandwiches.
  2. Drizzle chamoy sauce generously over the top so it drips down the sides.
  3. Sprinkle tajín seasoning over the chamoy for a salty-lime finish and garnish with fresh cilantro if using.
  4. Serve immediately while the ice cream is melting.

Notes

Pro tip: Pipe the dough right after resting so the ridges hold shape during frying. Store leftover sandwiches in the freezer up to 1 week, but expect the churros to soften; thaw 3-5 minutes at room temperature for easier bite. Freezing is yes. For a dairy-free version, swap vanilla ice cream with a vanilla coconut-based or dairy-free frozen dessert.