And before we knew it, the fifth month of the year crept upon us! New York had the pleasure of enjoying very favorable weather the past few days, with highs averaging the mid 70°s (that’s around 23°C for those of us who prefer metric).
One of the greatest privileges of warmer weather—and yes, there are certainly plenty ;)—is being able to enjoy cold desserts… namely, ice cream sandwiches! They’re one of my favorite desserts of all time, so much so that I make an effort to enjoy them on regular occasion even during the bitter Northeastern winter months. Inspired by Cinco de Mayo last week, I wanted to bring back a simple churro recipe from last year and incorporate a little spin. Literally.
With a heaping pile of cold vanilla ice cream and a spoonful of chocolate hazelnut spread sandwiched between these baked churro rosettes, and dusted with a sprinkling of cinnamon sugar, it’s hard to imagine a better kind of ice cream sandwich!
Thanks for dropping by and let me know what you’d like to see here on penny for her thoughts!
- 1 c water
- 1 c flour
- 2 large eggs
- 1/2 c butter, unsalted cubed
- 1/2 tsp salt
- 2 Tbs brown sugar, dark
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/4 c granulated sugar
- 6 Tbs chocolate hazelnut spread
- 2 pints ice cream of choice
- Line baking sheets and preheat oven to 400°F;
- Add water, salt, brown sugar, and butter to a medium saucepan and bring to a boil.
- While waiting to boil, beat eggs and vanilla together in a separate bowl and set aside.
- Take off heat when water-butter mixture has boiled, and add in flour(s) and stir until well combined.
- Add egg mixture to saucepan and combine well (I used the help of an electric hand mixture).
- Prepare a piping bag with a large star piping tip (I used Wilton #1M) and scoop prepared dough into pastry piping bag; pipe dough out onto baking sheets into rosettes, approximately 4-5 inches in diameter (leaving 1-2 inches of room between each piped churro rosette). Starting from the center, spiral outward until you've reached the desired size.
- Bake for ~ 12-15 minutes until ends start to just turn brown, then change to hi-broil setting for the last 5 minutes to give the churro rosettes a golden-brown color before removing the trays from the oven.
- While churro rosettes are baking, form 6 flattened spheres/patties of ice cream from the 2 pints; each approximately 2/3 c. Place on a sheet lined with parchment paper and place in freezer so that the ice cream retains its shape.
- In a small bowl, mix together granulated sugar with cinnamon. Drizzle cinnamon sugar mixture over the tops of each rosette, then flip and spread a layer of chocolate-hazelnut spread on the inside, flatter surface of the rosette.
- Removing from the freezer, peel the ice cream spheres from the parchment paper and sandwich between two prepared rosettes.
- Serve immediately and enjoy!