We’ve had today’s recipe in the works since the homemade churros from back in May. So what makes homemade churros even better?!
Turning it into ice cream! This ice cream recipe is so good. If you’r e cinnamon sugar fan, you are going to want to make a batch asap.
Click through for the homemade churro ice cream recipe AND a super quick way to turn this recipe into milkshakes too. Yum!
- 3/4 cup chopped churros (use this churro recipe to make your own from scratch)
- 2 tablespoons of warm water
- 2 +1/2 tablespoons of cornstarch
- 2 cups of whole milk
- 1 cup of heavy cream
- 2 teaspoons of cinnamon
- 3/4 cup granulated sugar
- 1/2 teaspoon of salt
- 1 teaspoon of vanilla
1. Combine water and corn starch.
Combine 2 tablespoons of warm water with the corn starch and stir until the cornstarch has dissolved in a bowl.
2. Add milk, heavy cream, and more.
Then, combine milk, heavy cream, cinnamon, granulated sugar, salt, and vanilla in the sauce pan. Set aside.
3. Prepare an ice bath.
In a separate bowl, prepare an ice bath for the sauce pan. This will be used to chill the ice cream base afterwards.
4. Bring milk mixture to simmer.
Move the sauce pan with the milk mixture to the stove and bring to a simmer on medium heat. Once the mixture is at a steady simmer, heat the mixture for 6 minutes, stirring with a whisk.
5. Add corn starch mixture.
Reduce heat to low and, while stirring, add corn starch mixture. Then, increase back to medium heat and cook for another 2 minutes, stirring constantly.
6. Cool down.
Remove from heat and submerge the sauce pan into the ice bath. Keep stirring!
This will help cool the ice cream base more quickly and evenly. Once the mixture has cooled down place in an airtight container and let refrigerate for an hour.
7. Add everything into the ice cream maker.
Then add the mixture to the ice cream maker and turn it on. Make sure you follow the direction of your ice-cream maker.
While the ice cream is churning add in the chopped churros.
It took about 20 minutes for my ice-cream to churn and set up.
Scoop the ice cream into freezer-safe pans, and cover with airtight lids, and freeze overnight.
To make milkshakes, scoop 3-4 helpings of churro ice cream into a blender with about a 1/3 cup of milk, blend until well mixed.
For the mini milkshakes in the photos, I used 1 heaping scoop of ice cream, a splash of milk and 1/2 chopped churro on top.
Recipe by Anissa Saxton
Photography by Amelia Tatnall
Styling by Brittni Mehlhoff
Think you’ll give this homemade ice cream recipe a try? What ice cream would you like to see here next?