Sometimes we all need a break from the drudgeries of modern life. We need to recall memories of a simpler time filled with wonderment. Food can do this for all of us. Like many I remember being young & running around Disneyland with my cousins during the summer with a balloon in one hand and a churro in another.
I sought to rekindle the wonderment of youth when I set out to create a fun summer dessert. I decided when I set down this road that this dessert creation had to have one key element. A Churro. Making the classic straight Mexican donut however would need deep frying which I didn’t really want to bother with doing. I instead opted to make a baked version of the classic dessert. I thought the best shape for my Churro would be a pinwheel. The best way to elevate the Churro and to achieve a creamy center was to use my key ingredient – Challenge Dairy Salted Butter. Part way into creating my recipe inspiration struck and it morphed into a Churro Ice Cream Sandwich – luckily I had chosen the pinwheel which resembles the classic cookie shape! The great thing about this creation is that you can enjoy it on its own or as an Ice Cream Sandwich. Regardless of how you enjoy it I know it will bring you a sense of wonderment and a smile to your lips.
Yield – 12 Ice Cream Sandwiches
1 bars Challenge Dairy Salted Butter
2 cup water
6 Tbs brown sugar
1 tsp. salt
2 cup white flour
1 tsp. vanilla extract
1 tsp. almond extract
1 tsp. ground cinnamon
1/4 cup sugar
1 tsp. ground cinnamon
1 gallon of your favorite ice cream
- Preheat your oven to 400 degrees. In a separate dish mix the 1/4 cup sugar and 1 tsp. cinnamon and set aside for latter use. Using a burger slider mold or your hands make 3 inch puck shapes out of ice cream. Put ice cream pucks back in the freezer for latter use.
- In a 4-5 qt. sauce pan add the water, brown sugar, salt, cinnamon, and butter and bring to a roaring boil for 1-2 minutes. Stir frequently while it is boiling.
- Remove from the heat and place in a mixing bowl. Add the flour. Using the paddle attachment or a hand mixer, mix until it is a smooth consistency.
- Slowly add the eggs and vanilla together into the flour mixture and mix until they are incorporated.
- Fill your decorating tool or pipping bag with the churro recipe dough and attach a medium star tip attachment.
- Pipe 3 inch pinwheel shapes onto a silicon mat or parchment paper covered sheet tray. Generously sprinkle cinnamon sugar on top of pinwheels before baking. Bake for 25 to 30 minutes or until the outer edges are caramelized but the inside is slightly gooey.
- Using a spatula remove your Churro pinwheels from the pan. Use two Churro pinwheels to make a sandwich with the ice cream puck. For optimum enjoyment eat the Churros while they are still warm! Eat and Enjoy!