There are little words to do this churro ice-cream justice. It’s creamy, sweet, and tastes just like churros but no frying required. It has that signature cinnamon flavor that makes a churro so irresistible!
Recipe in the comments!
by dedetable
2 Comments
dedetable
Churro Ice Cream Recipe—
▢ 1 1/2 cups oat milk
▢ 2 Tbsp cornstarch
▢ 1 1/2 cups dairy free heavy cream
▢ 2/3 cup organic sugar
▢ 1 tsp vanilla extract
▢ 1/8 tsp salt
▢ 1/8 tsp xanthum gum or ice-cream stabilizer, optional
▢ 1 cup plant based cinnamon toast crunch
Instructions:
Cinnamon Swirl —
▢ 1/2 cup brown sugar
▢ 2 oz plant based butter
▢ 4 tsp cinnamon
▢ 1 tsp vanilla extract
▢ 1/8 tsp salt
Instructions:
1. In a pot, add milk, cornstarch, heavy cream, sugar, vanilla extract, salt, and xanthum / stabilizer if using. Whisk together and place on a medium-high heat. Continue whisking until thickened. Remove from heat and allow to cool until just warm (stirring, if necessary).
2. Add mixture to your ice-cream maker. Churn on the ice-cream setting. About half way into churning, roughly 30 minutes, add cinnamon toast crunch. Continue mixing until fully churned. 3. When 5-7 minutes are remaining, make swirl.
Add all swirl ingredients to a small pot and whisk together over a medium-high heat. Once incorporated, remove from heat and set aside until assembly.
4. Add churned ice-cream to an airtight container. Spoon in cinnamon swirl mixture and, using a toothpick, swirl into ice-cream.
5. Cover and freeze overnight. Next day, remove from freezer and let thaw about 7-10 mins before serving. Optionally, serve with a chocolate sauce.
2 Comments
Churro Ice Cream Recipe—
▢ 1 1/2 cups oat milk
▢ 2 Tbsp cornstarch
▢ 1 1/2 cups dairy free heavy cream
▢ 2/3 cup organic sugar
▢ 1 tsp vanilla extract
▢ 1/8 tsp salt
▢ 1/8 tsp xanthum gum or ice-cream stabilizer, optional
▢ 1 cup plant based cinnamon toast crunch
Instructions:
Cinnamon Swirl —
▢ 1/2 cup brown sugar
▢ 2 oz plant based butter
▢ 4 tsp cinnamon
▢ 1 tsp vanilla extract
▢ 1/8 tsp salt
Instructions:
1. In a pot, add milk, cornstarch, heavy cream, sugar, vanilla extract, salt, and xanthum / stabilizer if using. Whisk together and place on a medium-high heat. Continue whisking until thickened. Remove from heat and allow to cool until just warm (stirring, if necessary).
2. Add mixture to your ice-cream maker. Churn on the ice-cream setting. About half way into churning, roughly 30 minutes, add cinnamon toast crunch. Continue mixing until fully churned.
3. When 5-7 minutes are remaining, make swirl.
Add all swirl ingredients to a small pot and whisk together over a medium-high heat. Once incorporated, remove from heat and set aside until assembly.
4. Add churned ice-cream to an airtight container. Spoon in cinnamon swirl mixture and, using a toothpick, swirl into ice-cream.
5. Cover and freeze overnight. Next day, remove from freezer and let thaw about 7-10 mins before serving. Optionally, serve with a chocolate sauce.
What ice cream maker is that, recipe looks fire