Recipes and Cooking Churro Ice Cream Sandwiches 3.7 (9) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 14, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hrs Fry Time: 4 mins Total Time: 1 hrs 4 mins Yield: 9 to 10 sandwiches Ingredients 1 cup flour 1 tablespoon ground cinnamon, divided 1 cup water 2 tablespoon brown sugar 2 tablespoon vegetable oil ¼ teaspoon salt 2 eggs Oil for frying 1 cup sugar Vanilla ice cream Directions In a small bowl combine flour and 1 teaspoon of the cinnamon. In a medium saucepan combine next 4 ingredients (through salt). Bring to a boil, add flour mixture. Stir immediately until a dough forms (mixture will be very thick). Remove from heat. Beat in eggs, one at a time. Transfer dough to a pastry bag fitted with a small open star tip. Pipe 3- to 4-inch flat swirls on a wax paper lined cookie sheet. Freeze dough on cookie sheet until ready to use. Add 2-inches of oil to a large deep skillet and heat to 350ºF. In a shallow dish combine sugar and remaining 2 teaspoons of cinnamon. Working in batches, fry cookies until puffed and golden brown. Transfer cookies to a paper-towel lined plate to drain. While cookies are still warm, toss in cinnamon-sugar mixture. Place 1 scoop vanilla ice cream on top of 1 churro cookie, top with another cookie. Matthew Clark Rate it Print