Spanish · Dessert
Chocolate and Churro Ice Cream
A no-churn Spanish-inspired ice cream built on a whipped cream and condensed milk base, marbled with cocoa and melted dark chocolate, then studded with crisp cinnamon-sugar churro bites fried and folded through just before the final freeze.
$1
35 minsPrep
8 minsCook
343 minsTotal
MediumLevel
Nutrition per serving
440Calories
5.1gProtein
33.1gFat
32.4gCarbs
23.7gSugar
3gFiber
265mgSodium
77mgChol
19.1gSat Fat
280mgPotassium
126mgCalcium
2.1mgIron
0.2mcgVitamin B12
0.6mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Whip the heavy cream to soft peaks using a hand mixer and set aside in the fridge.
2
Whisk the condensed milk with sifted cocoa powder, melted dark chocolate and vanilla extract until glossy and fully combined.
3
Fold the whipped cream gently into the chocolate-condensed milk base in three additions, keeping as much air in as possible, then freeze the base in a lidded tub for 2 hours.
4
Meanwhile make the churro dough
bring a few tablespoons of water to a simmer with the butter and a pinch of salt, beat in the flour off the heat until a smooth dough forms, then pipe small 2cm lengths through a piping bag fitted with a star nozzle.
5
Shallow-fry the churro bites in the vegetable oil at 180°C for 2-3 minutes until deeply golden and crisp, then drain and toss immediately in the sugar mixed with ground cinnamon.
6
Once cooled, chop the fried churro bites into small pieces.
7
After the ice cream base has firmed for 2 hours, fold through the chopped churro bites and the extra chopped dark chocolate.
8
Return to the freezer for at least 3 hours until fully set, scraping and stirring once at the 1-hour mark to keep the texture even.
9
Scoop into bowls to serve, 2 scoops per portion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.2 oz90g whipped to soft peaks heavy cream
- 1.9 oz55g condensed milk
- 0.3 oz8g sifted cocoa powder
- 0.4 oz12g melted chocolate dark 70
- 0.1 oz2g vanilla extract
- 0 oz1g cinnamon ground
- 0.4 oz10g made into churro dough and piped all purpose flour
- 0.2 oz5g melted into churro dough butter
- 0.4 oz10g for rolling fried churro bites sugar white
- 1.4 oz40g for shallow-frying churro bites vegetable oil
- 0 oz1g salt
- 0.3 oz8g chopped, folded in after churning chocolate dark 70
