Cinnamon sugar ice cream with churro pieces
Churro Ice Cream
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
6
1 quart
Difficulty
Medium
Cost
Moderate
$$
Recipe at a Glance
A rich, cinnamon-infused ice cream swirled with crunchy churro pieces and ribbons of cajeta (caramel). All the magic of churros in frozen, scoopable form.
Cuisine: Mexican
Category: Dessert
Difficulty: Medium
Cost: $$
Dietary: Vegetarian
Quick Summary
35 min total time|6 servings|Medium difficulty
A rich, cinnamon-infused ice cream swirled with crunchy churro pieces and ribbons of cajeta (caramel). All the magic of churros in frozen, scoopable form.
MexicanVegetarian
Sarah Chen
(Updated )
This ice cream captures everything you love about churros—warm cinnamon, crispy dough, and sweet caramel—in a creamy frozen dessert. The churro pieces add irresistible crunch in every bite.
Mexican cuisine is one of the most vibrant and flavor-forward traditions in the world. This recipe captures that spirit with accessible ingredients and techniques.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup sugar
- 2 cinnamon sticks
- 4 egg yolks
- 1 cup chopped churros and ¼ cup cajeta or caramel for swirling
Instructions
- 1
Heat cream, milk, sugar, and cinnamon sticks in a saucepan until simmering. Remove from heat and steep for 30 minutes.
- 2
Remove cinnamon sticks. Reheat the mixture until warm, then slowly whisk into beaten egg yolks to temper.
- 3
Return to the stove and cook over medium-low heat, stirring constantly, until the custard coats the back of a spoon (170°F).
- 4
Strain, add 1 tsp vanilla and ½ tsp ground cinnamon, and chill completely in the refrigerator.
- 5
Churn in an ice cream maker, then fold in churro pieces and swirl in cajeta before freezing until firm.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Substitutions
CajetaDulce de leche or caramel sauce
Very similar flavor and texture
Heavy cream1 can coconut cream for dairy-free
Rich coconut flavor pairs well with cinnamon
Tips & Storage
Pro Tips
Chill the custard base overnight for the smoothest, creamiest results.
Use store-bought mini churros cut into small pieces if you do not want to make them from scratch.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week. Most baked goods can be frozen for up to 3 months — wrap tightly in plastic wrap then foil.
Reheating
Let sit at room temperature for 5-10 minutes before scooping for the best texture.
Nutrition Facts
Per serving (160mg) · 6 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein5g
Carbohydrates22g
Fat40g
Fiber80mg
Sugar0g
Sodium34g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Do I need an ice cream maker?
- You can use the no-churn method: fold whipped cream into the cooled base and freeze.
- What is cajeta?
- A Mexican caramel sauce made from goat's milk, found in the Latin aisle or online.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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