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
Goes well with
Spanish Brandy Sidecar
local
Horchata de Chufa
international
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
- 90g90g Heavy Cream, whipped to soft peaks
- 55g55g Condensed Milk
- 8g8g Cocoa Powder, sifted
- 12g12g Chocolate Dark 70, melted
- 2g2g Vanilla Extract
- 1g1g Cinnamon Ground
- 10g10g All Purpose Flour, made into churro dough and piped
- 5g5g Butter, melted into churro dough
- 10g10g Sugar White, for rolling fried churro bites
- 40g40g Vegetable Oil, for shallow-frying churro bites, partial_absorption, fats
- 1g1g Salt
- 8g8g Chocolate Dark 70, chopped, folded in after churning, 1
