Whether you’re celebrating something special or the every day, Baked Churro Ice Cream Sandwiches made with non-dairy Chocolate Salted Fudge Truffle Ice Cream will make it extra special! This post is sponsored by Häagen-Dazs.
There’s something you should know about my family. We’re a dessert-every-night kind of bunch. If you’re the same way, then you understand that the day is just not done unless it comes to a sweet close, a little something to seal the deal with an emphatic, delicious kiss. Bonus points if chocolate is involved, for me, at least.
We justify this with the attitude that every day should be celebrated, and while that doesn’t mean I’m baking extravagant desserts every afternoon, it does mean we keep a stash of something sweet in the freezer.
You see, we’re an ice cream family, if we’re going to get specific — no matter what the celebration, it tends to be the dessert of choice. The first day of school? Ice cream! Last day of school? Ice cream! Birthday? Ice cream…cake! Wednesday night? Ice cream!
Lately, we’ve been on a non-dairy ice cream kick, and I am thrilled to partner with Häagen-Dazs to share how their non-dairy frozen dessert makes our sweet ritual even more special!
The Häagen-Dazs Non-Dairy Chocolate Salted Fudge Truffle Ice Cream has luscious chunks of Belgian chocolate blended with swirls of sweet salted fudge and chunks of fudge truffles – I’ve tasted my way through so many pints of non-dairy ice creams, and let me tell you, this is the silkiest and most decadent of them all.
Between you and me, I simply can’t stop with a scoop of ice cream, because I love a little something doughy to go with all that creamy goodness, so to celebrate surviving the first week of school, I decided to make ice cream sandwiches. And since I’ve been craving sugary-sweet churros, baked churro ice cream sandwiches seemed like the right kind of treat to celebrate!
With pints of Chocolate Salted Fudge Truffle Ice Cream in the freezer, making these churro ice cream sandwiches was easier than you might think. I skipped the fryer and opted to bake the churros in the oven (better for you!), and since you can form the swirls of dough in advance, you can even prep these to bake anytime you’re craving something extra special!
Make these churro ice cream sandwiches with various flavors. Save $2 when you buy 3 Häagen-Dazs and other participating Nestlé ice cream products at Safeway. Look for the just 4 u coupon in the frozen foods offer section!
All you have to do is decide what you’re celebrating — chances are, there’s an ice cream for that!
Disclosure: This post is brought to you in partnership with Häagen-Dazs. Thank you for supporting brands that matter to me; sponsored posts such as this help behind the scenes at Kitchen Confidante. All opinions in this post are, as always, my own.
Baked Churro Ice Cream Sandwiches
- 2 pints Häagen-Dazs Chocolate Salted Fudge Truffle Non-Dairy Frozen Dessert
- 2 cups water
- 6 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1/4 cup canola oil
- 2 cups all-purpose flour
- 2 large eggs optional
- coconut oil spray
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- Caramel sauce dairy-free, optional, for serving
Prepare the ice cream:
- Line an 8x8 straight-side cake pans with parchment paper or plastic wrap. Set aside.
- Remove the Häagen-Dazs Chocolate Salted Fudge Truffle Non-Dairy Frozen Dessert from the packaging and cut into large cubes. Place in a bowl and use a sturdy spatula to beat the ice cream until it is malleable, like a thick cake batter. Spread into the cake pan and use an offset spatula to smooth the top so that it is even. Cover with plastic wrap and place in the freezer to chill overnight.
- When the ice cream is firm, use a 2.5 inch cookie cutter to cut 9 rounds of ice cream. Transfer to a parchment lined baking sheet, cover with plastic wrap and return to the freezer to chill until ready to assemble the ice cream sandwiches.
Prepare the baked churros:
- Preheat the oven to 400°F.
- Line 2 baking sheets with parchment paper and use a pencil to draw 9 2.5-inch circles using a cookie cutter, 2 inches apart, on each baking sheet, for a total of 18 rounds. If you are lucky enough to have extra baking sheets, double up and stack the prepared baking sheets on top of another one to help ensure that the bottom of the churros bake evenly and lightly.
- In a small saucepan, whisk together the water, 3 tablespoons sugar, salt, and oil. Place over medium heat and bring to a boil. Remove from heat and beat in the flour using a wooden spoon until it forms a ball. If using eggs, add the eggs and continue beating with the spoon - the mixture will separate then return to dough form. Let it cool slightly.
- Transfer the slightly cooled dough into a large pastry bag with a large star tip or a large, resealable plastic bag. Pipe the dough into the rounds you have drawn on the parchment paper. It's easier to draw them from the center, working your way outwards. Dip a finger into water and press down any ends so that you have an even seam. At this point, you can refrigerate the dough to bake at a later time, if you wish.
- Lightly sprinkle the dough with water then place in the oven to bake for about 20 minutes, or until golden brown, rotating the baking sheets in the oven, if necessary. As soon as they are ready, turn off the oven and let it sit for 10 minutes more before removing from the oven.
- In a small bowl, whisk together the sugar and cinnamon until combined.
- Lightly spray the churros with coconut oil and drop into the sugar and coat on all sides. Set aside. You should have about 18 churro rounds to make 9 sandwiches (with perhaps a few extra to snack on while you assemble). Let it cool completely before assembling the ice cream sandwiches.
Assemble the ice cream sandwiches:
- Place a round of ice cream on one of the churro rounds. If using caramel sauce, spread a thin layer on top of the ice cream. Top with another churro. Enjoy immediately or chill in the freezer until ready to serve.