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 and that place only offers churro ice cream one week in the summer! BOO!
Fantastic Homemade No-Churn Churro Ice Cream.
As a foodie, culinary travel gal, and self-taught chef, I knew I could make no-churn churro ice cream with ease and so can you!
The reality of ice cream is the fact that it’s not about how much you put into it, but what you don’t! Fewer ingredients yield fabulous flavor!
Naturally, all I had to do is envision my favorite cinnamon sugar-coated churro with fresh chocolate and suddenly the recipe just came together.
Consider what you love best about a churro then, incorporate it into your ice cream!
Simple is best, and no-churn makes ice cream simply fabulous.
In the basement, somewhere in a box is an ice cream maker and I don’t use it! Why?
At its core, the short answer is this: 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 churro ice cream is the recipe you have been looking for so that you can take ice cream making on one spoon at a time! Using my Mexican-inspired recipe (a trip to Mexico helped me crave this one up!), you will become an ice creamanista!
No-Churn Churro Ice Cream
Really from the first taste of the wild cinnamon flavor to the sugary crunch, you’ll experience every flavor of a fried churro, only better it’s in the form of 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 no-churn churro ice cream allowed me to play with the ingredients to get them just right.
Get No-Churn Churro Ice Cream Perfect Every Time
- 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.
2. That said, don’t just pour from the lid of the sweetened condensed milk. Rather, you need to use a can-opener and take the lid completely off, followed by a rubber scraper to get ALL of the milk out!
Rich Flavors and Simple ingredients combine to make a churro-positive explosion tasting event in your mouth~!
Cinnamon And Sugar & Churro 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, I am going to empower you to embrace your inner Julia Child, or Rachel Ray, or whoever you want to be, just embrace her.
Understand that you start with the minimum amount of ingredient suggested and add more to taste (meaning whatever flavor you want this elevated too).
You can’t back ingredients OUT of recipes, but you can introduce more. Therefore start small and go big.
The Cinnamon in no-churn churro ice cream
Cinnamon can be overpowering, therefore you want to start with my exact measurements. Once you find that my cinnamon is not enough for your palate, change it up on the next recipe cycle (when you make this again)
In fact, bump it up a pinch at a time as you don’t want to choke on cinnamon. Now you understand a pinch of this and that! 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, no-churn churro 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.
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 no-churn churro ice cream ~ Enjoy DANA XO
Ultimate No-Churn Churro 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 Mixture 3 Tsp Sugar + 1 Tsp Cinnamon to make mixture (extra Teaspoon in reserve for use at the end.
- 25 Caramel ball pieces 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 ones.
- 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.
- Last, cinnamon.
- 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.