No-Churn Churro Ice Cream

Thaw the puff pastry following the package instructions and preheat your oven to 450F.

Line a large baking sheet with parchment paper. Once thawed, lightly roll the puff pastry on a floured surface just to smooth the top out. Cut in half length-wise then into about 1/2 inch wide strips. You should end up with about 10-12 strips. Bake for 10-12 minutes or until golden brown.

Once the puff pastry is out of the oven and cooled enough to pick up and handle, melt the butter in the microwave and mix the sugar and cinnamon on a plate. Brush all sides of the pastry with butter and roll in the cinnamon sugar mixture to coat. Place back on the sheet to cool completely.

Preheat the oven to 350F and line a large baking sheet with parchment paper. Then fit a piping bag with a large open star tip and set aside.

Add the water, 6 tbsp of butter, sugar, vanilla, and salt to a saucepan over medium heat. Once melted, quickly whisk in the flour and continue mixing for 2 minutes. It should become very thick.

Remove from heat and let the mixture cool for 10 minutes. Then, using a wooden spoon, mix in the eggs one at a time. It will look a bit gloopy but just keep mixing and it will come together. You know it’s ready when you lift the spoon straight out and the dough falls off the spoon in a V.

Fill the piping bag with the dough and pipe about 18 churros onto the baking sheet.

Bake for 20-25 minutes or until the ridges are barely golden brown.

Melt the 1/4 cup of butter and brush each churro. Then toss in the cinnamon sugar.

While the churros are cooling, start on the ice cream.

Whisk the cold heavy cream on high spped using an electric mixer until you reach soft peaks.

While that’s whisking, mix together the sweetened condensed milk, vanilla, and cinnamon in a small bowl. When the whipped cream is ready, pour in half of the sweetened condensed milk and fold it in using a rubber spatula. Once it’s almost combined, pour in the rest and fold until it’s completely mixed together.

In a 9×5 loaf pan, spread a layer of the ice cream at the bottom of the pan. Crumble two of the churros on top (breaking up into tiny bite-sized pieces) and dollop about 5 teaspoons of dulce de leche. Continue building these layers until you run out of ice cream.

Tightly wrap the pan in plastic wrap and then foil and place it in the freezer to set overnight. Before eating, let it sit out for about 20-30 minutes so it’s easy to scoop. Enjoy!