Homemade Churro Ice Cream is a rich, creamy cinnamon-infused treat with tender chunks of churro folded through a classic French custard base. This recipe makes a velvety, full-flavored ice cream that captures everything you love about a freshly fried churro in every scoop.
If you enjoy the cinnamon and sugar crunch of churros and the smooth richness of homemade ice cream, this combination is made for you. The base is a French-style custard flavored with vanilla and cinnamon, and real churro pieces add delightful texture and authentic flavor.
This churro ice cream pairs beautifully with chocolate sauce, caramel, or dulce de leche. It also makes a fun twist on classic desserts like Mexican fried ice cream or restaurant-style churros — all in frozen form.
Why You’re Going to Love This Churro Ice Cream Recipe
- You can use fresh churros from a local bakery or restaurant, or make your own churros at home and chop them into bite-sized pieces to mix into the ice cream.
- This is a French-style recipe made with egg yolks for a rich, custardy texture. If you prefer an egg-free version, start with a Philadelphia-style cinnamon ice cream base and fold in churro pieces instead.
This recipe captures the warm cinnamon-sugar notes of churros in a frozen, creamy dessert that’s perfect for summer parties, family gatherings, or a special treat any time of year.
Ingredients Needed
- Egg yolks – Provide richness and help create a smooth custard base.
- Whole milk and heavy cream – Milk forms the custard while heavy cream gives the ice cream a silky texture; avoid lower-fat substitutes for best results.
- Granulated sugar – Sweetens and contributes to a creamy mouthfeel.
- Salt – Balances the sweetness and enhances flavor.
- Vanilla and ground cinnamon – Essential flavors that echo churro spices.
- Churros – Finely chopped churros are folded into the churned ice cream for texture and authentic flavor. You can use store-bought or homemade churros.
See the recipe card below for exact ingredient amounts and step-by-step instructions to make this churro ice cream at home.
How to Store Homemade Ice Cream
Store churro ice cream in an airtight container in the freezer. Press a piece of parchment or wax paper directly on the surface before sealing to prevent ice crystals and keep it fresh for up to one month.
Recipe Tips
- Use quality dairy — Fresh whole milk and high-fat cream give the best texture and flavor.
- Chill the base thoroughly — Refrigerate the custard for at least four hours, preferably overnight, before churning.
- Keep the fat content — Full-fat dairy prevents icy texture and produces a creamy mouthfeel.
- Moderate add-ins — Chop mix-ins into small pieces (no larger than a small blueberry) so they distribute evenly and freeze well.
- Maintain sugar levels — Sugar affects freezing point and texture; avoid aggressive substitutions if you want the classic creamy result.
Easy Churro Ice Cream
This easy churro ice cream uses a French custard base infused with cinnamon and vanilla, with finely chopped churros folded in for texture. The result is a rich, scoopable ice cream with authentic churro flavor in every bite.
Ingredients
- 4 large egg yolks
- ¾ cup granulated sugar
- 1 ½ cups whole milk
- ½ teaspoon kosher salt
- 1 ½ cups heavy cream
- 1 tablespoon pure vanilla extract
- ½ teaspoon ground cinnamon
- 1 cup finely chopped churros
Instructions
- Freeze your ice cream maker bowl or attachment according to the manufacturer’s directions.
- In a heatproof bowl, whisk the egg yolks and granulated sugar until pale and slightly thickened.
- Heat the milk and salt in a saucepan over medium heat until steaming. Slowly pour the warm milk into the egg mixture, whisking constantly to temper the yolks. Return the mixture to the saucepan.
- Cook the custard over medium heat, stirring continuously, until it thickens enough to coat the back of a spoon, about 3–5 minutes.
- Strain the custard through a fine-mesh sieve into a clean heatproof bowl. Stir in the heavy cream, vanilla, and cinnamon until combined.
- Cover the surface with plastic wrap so it touches the custard to prevent a skin from forming. Chill the base in the refrigerator for at least 4 hours, or overnight for best texture.
- When fully chilled, churn the custard in your ice cream maker until it reaches a soft-serve consistency (about 15 minutes in many machines).
- Fold in the chopped churros until evenly distributed, then transfer the ice cream to a loaf pan or airtight container. Press plastic wrap directly onto the surface and freeze until firm, at least 6 hours.
- Scoop and serve topped with chocolate sauce, caramel, or dulce de leche if desired.
Notes
- You can use store-bought churros from a restaurant or frozen section, or prepare homemade churros and cool them before chopping and adding to the ice cream.
Nutrition Information
Serving Size: 1
Amount Per Serving:
Calories: 330
Total Fat: 23g
Saturated Fat: 10g
Trans Fat: 1g
Unsaturated Fat: 11g
Cholesterol: 137mg
Sodium: 156mg
Carbohydrates: 26g
Fiber: 0g
Sugar: 22g
Protein: 5g
No-Churn Churro Ice Cream Directions
For a quick no-churn version, chill a shallow container in the freezer. Prepare a chilled ice cream base or use a whipped cream and sweetened condensed milk base, pour it into the prepared pan, and freeze for 3–4 hours. Stir every 30 minutes for the first two hours to incorporate air, then fold in churros after the first hour so they stay a bit firmer. Freeze until solid.
Churro Ice Cream Serving Ideas
Serve churro ice cream with warm chocolate sauce, hot fudge, caramel, or dulce de leche. You can also swirl one of these sauces into the ice cream before the final freeze for ribboned flavor throughout the pint.
More Ice Cream Recipes You’ll Like
- Dulce de Leche Ice Cream
- Bananas Foster Ice Cream
- Homemade Fried Ice Cream
- Cookie Dough Ice Cream
Did you make this Homemade Churro Ice Cream recipe? Leave a comment below to share your experience, tweaks, or favorite add-ins. We love hearing how your batch turned out and any tips you discovered while making it.