Go Back

Chamoy Churro Ice Cream Sandwiches

Chamoy churro ice cream sandwiches with crispy cinnamon-sugar churros and melting vanilla ice cream, finished with bright chamoy and tajín. Pipe, fry, and sandwich while the churros are still warm for oozy ice cream and chamoy dripping on top.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
rest 5 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Mexican-Fusion
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Churro batter
  • 1 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 1 cup water
  • 2 tbsp granulated sugar
  • 0.5 tsp vanilla extract
  • Oil for frying
Coating and filling
  • 0.25 cup cinnamon sugar
  • 1 quart vanilla ice cream slightly softened
  • 0.5 cup chamoy sauce
  • 2 tbsp tajín seasoning
  • Fresh cilantro for garnish (optional)

Equipment

  • 1 deep-fry thermometer
  • 1 pastry bag

Method
 

Make the churro dough
  1. Whisk all-purpose flour, baking powder, and salt together in a bowl.
  2. Bring water and granulated sugar to a boil, then remove from heat.
  3. Stir vanilla extract into the hot water mixture until blended.
  4. Add the flour mixture to the liquid and stir until a thick batter forms.
  5. Let the batter rest for 5 minutes.
Pipe, fry, and coat churros
  1. Heat oil to 375°F.
  2. Fit a pastry bag with a large star tip, then transfer the dough into the bag.
  3. Pipe 4-inch lengths into the hot oil, frying 2-3 at a time for 1-2 minutes per side until golden.
  4. Drain churros on paper towels, then immediately coat them with cinnamon sugar.
Assemble sandwiches and serve
  1. Let churros cool slightly so they’re warm but not hot enough to melt the structure immediately.
  2. Place a scoop of slightly softened vanilla ice cream between two churros to form a sandwich.
  3. Drizzle chamoy sauce generously over the top of each sandwich.
  4. Sprinkle tajín seasoning over the chamoy for a sweet-salty finish.
  5. Garnish with fresh cilantro if using, then serve immediately.

Notes

Pro tip: coat the churros in cinnamon sugar right after draining so the sugar sticks before they cool. Refrigerate leftovers in a covered container up to 2 days, but note they soften as the ice cream melts; freeze not recommended for best texture. For a dietary swap, use vanilla ice cream that’s dairy-free (e.g., coconut-based) and keep all other steps the same.