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Baked Churro Dulce de Leche Ice Cream Sandwiches

Baked Churro Dulce de Leche Ice Cream Sandwiches

Crispy churros are baked in cinnamon sugar and filled with creamy, cool dulce de leche ice cream for a awesome seasonal treat.
By Dianna Muscari


With the weather being pretty hot and steamy where I live, this dessert just evolved naturally. As will your trip to the grocery store to get the ingredients…


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Lightened up, by being baked instead of fried, cinnamon sugar churros are the base of these creative ice cream sandwiches. Though I originally intended to make my own dulce de leche ice cream, I wound up picking up a store bought version as a short cut. Feel free to fill with any flavor of ice cream, homemade or not, that you love. They should be delicious no matter what you choose!

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Baked Churro Dulce de Leche Ice Cream Sandwiches

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  • Author: Dianna Muscari


Crispy churros are baked in cinnamon sugar and filled with creamy, cool dulce de leche ice cream for a awesome seasonal treat. Churros barely adapted from SprinkleBakes


  • 1 cup water
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1/3 cup unsalted butter
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • Store bought or home made Dulce de Leche Ice Cream (or your favorite flavor)


  1. Preheat oven to 425 degrees. Prepare 2 baking sheets by lining with parchment paper. Set aside.
  2. In a small saucepan, combine water, brown sugar, salt and butter and bring to a boil until butter is melted.
  3. Remove from heat and add in the flour, stirring vigorously with a wooden or silicone spoon until it is fully incorporated. You should end up with a thick paste-like dough that pulls away from the sides.
  4. Place the dough into the bowl of a stand mixer fitted with a paddle attachment and allow to cool for a minute or two. Mix in the vanilla extract. Crack in eggs one at a time, until they are fully incorporated and the batter is smooth {about 2 minutes}.*
  5. Scoop mixture into a piping bag fitted with a large open star tip. Pipe a swirl or pinwheel shape — I made mine about 2 1/2 inches in diameter — leaving a few inches of room between each churro. Continue until you use up all of the dough. Remember, they’ll be sandwiches so try to make them roughly the same size so they have a matching pair.
  6. Bake for about 12-14 minutes or until puffed and brown. The insides should be moist but not completely doughy. Meanwhile, in a small bowl, mix together the sugar and cinnamon and set aside.
  7. When the churros are fully baked, immediately toss them into the cinnamon sugar to coat.* Remove them and place onto cooled baking pan until ready to create sandwiches.
  8. When the churros are cooled, take a scoop of dulce de leche ice cream and place it on one churro base. Top with another churro to create a sandwich and press lightly to adhere. Serve immediately or keep frozen until ready to serve.


*You can pipe the dough right away, but I found that letting it sit for about 20-30 minutes allows it to firm up a bit and produces a nicer “swirl”.

*If your cinnamon sugar is not sticking the the churro, spray the churro lightly with cooking spray {I just use my Misto} before tossing in the cinnamon sugar mixture.

  • Category: Baking, Dessert, Ice Cream
  • Cuisine: Mexican-Inspired


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