Once upon a time, there was an ice cream obsessed household that craved churro-flavored ice cream.
However, we have only had the flavor at one local ice creamery.
Additionally, the ice creamery only offered it for ONE week during the summer and usually sold out!
As a foodie, culinary travel gal, and self-taught chef, I knew I could make no-churn churro-flavored ice cream.
The reality of ice cream is the fact that it’s not about how much you put into it, but what you don’t!
Simple is best, and no-churn is better.
Yep, I own an ice cream maker and I don’t use it!
Simple is best, and making good ice cream begins with uncomplicated ingredients and ends with licking the spoon!
For those that love bold-tasting cinnamon churros, you know that they actually are craveable when you’ve not had them in a while.
No-Churn Mexican-Inspired churro-flavored ice cream is the recipe you have been looking for to dive into effortless homemade ice cream making!
Churro-Flavored Ice Cream
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Really from the first taste of the wild cinnamon flavor to the sugary crunch, you would get after biting a churro, this no-churn ice cream is that cool and tasty!
I can’t begin to tell you how many trial and error attempts I had when working on getting churro-flavored ice cream just right.
However, I can tell you for the sake of ice cream reflection, my tongue was often frozen!
After all, we all have to do our part and take one for the team!
Taste-testing this Mexican-inspired ice cream allowed me to play with the ingredients to get them just right.
Now I will tell you, that you can also experiment with the ingredients.
How Do I Get This Just Right?
First of all, the most important thing to understand is that the main ingredients need to be chilled.
Chilled ingredients work their magic much better than room temperature.
That said, don’t just pour from the lid on the sweetened condensed milk.
Instead, you need to use a can-opener and take the lid completely off!
Use a rubber scraper to get all the contents out!
Rich Flavors and Simple ingredients combine to make a churro-positive explosion tasting event in your mouth~!
Cinnamon And Sugar & Churro-Flavored Ice Cream
Here is the ‘gray’ area for those new to cooking.
I believe in a pinch of this and a dash of that.
However, I know what a pinch and a dash represent time and time again.
Maybe just because I have been cooking and baking for a while.
So, here’s what I am going to do for you, I am going to empower you.
Embrace your inner Julia Child, or Rachel Ray or whoever you want to be, just embrace her.
Understand that you start with the minimum and add more.
You can’t back ingredients OUT of recipes, but you can introduce more.
Therefore start small and go big.
Cinnamon can be overpowering, therefore you want to start with my directives.
If you find my cinnamon flavor is NOT enough for your personal taste, bump it up a pinch at a time.
You don’t want to be choking on cinnamon.
Now you get it right?
Let’s call it the less is more approach.
Ice Cream Containers
Don’t rush off to buy ice cream containers.
First make sure you love making ice cream (I Do, I Do!).
Then figure out if you need to make smaller portions, in case you physically can’t stop yourself from eating the batch you make (personal experience here!)
Being serious, churro-flavored ice cream is amazing, and super hard to resist so make small servings.
Consider yourself warned.
There are paper containers for ice cream, and they are one-time use.
Perhaps paper ice cream holders are cost offensive?
I’ve found plenty of reusable ice cream containers.
You can even find mini reusable ice cream containers, or of course larger ice cream holders.
Plus, the one that I have become extremely fond of is the door ice cream holder.
It’s an oblong ice cream holder and fits well in the door holders!
Disposable ice cream holders that are small and portion-controlled work just as well.
Plastic Rubbermaid is ‘eh’ because if dropped it cracks!
Recipe For Churro-Flavored Ice Cream
- 2 C Heavy Cream
- 14 Oz Can of Sweetened Condensed Milk (refrigerated for about an hour)
- 2-3 Tablespoons of Caramel Sauce (homemade or store-bought)
- 3 Graham Crackers Crumbled
- 1 Tbsp Sugar Cinnamon (3 Tsp Sugar + 1 Tsp Cinnamon to make mixture) (extra Teaspoon in reserve for use at the end.
- 25 Caramel balls (optional) (baking aisle) (or cut a caramel square into 4 pieces just as big as a chocolate chip)
- 2 Tsp Vanilla Extract
Using a stand mixer, and whisk attachment, place heavy cream in and mix on high speed for about 4-5 minutes.
You need this heavy cream to form peaks, not stiff ones, just light.
At about minute 4, stop mixer and see if peaks can form by using a spatula dipped in the cream and pulling up.
If it is ready, add in the chilled condensed milk and again, mix.
This time, you need the peaks to be firm and stiff.
Mix on medium-high for about 7-8 minutes you will see the combination become thicker.
Again, test it as I have indicated by stopping the mixer and pulling the spatula up to you.
If the peaks are stiff, stop mixing.
Now add vanilla, then mix.
Next, graham cracker crumbles and caramel sauce.
Remove the bowl from the mixer.
Fold in caramel pieces about 12.
Then transfer ice cream mixture to a freezer-safe container.
Top off with the remaining 12 caramels, as well as the teaspoon of cinnamon sugar and a few more crumbles of graham cracker.
Freeze for 6 hours to firm.
Keep Frozen if not using for up to six weeks.