Churro Ice Cream Sandwich

churro

YieldServes 9

Ingredients:

  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 tablespoon cinnamon
  • 1 cup water
  • 2 tablespoons brown sugar
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon salt
  • 2 large eggs
  • Oil, for frying
  • 1 cup granulated sugar
  • 9 scoops dulce de leche ice cream

DIRECTIONS

  1. Make the churro cookies: Sift together the flour and 1 teaspoon of cinnamon into a medium mixing bowl.
  2. Add the water, brown sugar, vegetable oil, and salt to a medium saucepan set over medium heat. Bring to a boil, and once boiling, add in the flour mixture, and stir quickly. The mixture will be thick, but continue to stir it until the flour is incorporated and it forms a rough, shaggy ball of dough.
  3. Transfer the dough to the bowl of a stand mixer fit with the paddle attachment. Beat on medium speed and add eggs one at a time until the dough is combined and smooth.
  4. Line two baking sheets with parchment or wax paper. Fit a pastry bag with a #821 piping tip, and fill bag with churro dough. Pipe the dough into 3-inch circles, starting at the center of the circle and working outward in a spiral pattern. Keep the tip close to the baking sheet so the dough is thin. You should get about 18-20 circles from one batch. Place baking sheets in the freezer for at least 10 minutes to set and chill the dough.
  5. While the churros are freezing, heat the oil for frying. Add oil to a large skillet or deep fryer so that it’s at least 2 inches deep. Heat the oil to 350ºF. Line a baking sheet with several layers of paper towels. In a medium-sized bowl, mix together the granulated sugar and remaining 2 teaspoons of cinnamon.
  6. Fry 2-3 churros at a time, turning them over occasionally so they brown evenly. When they are finished they will be slightly puffed and golden brown on both sides. Transfer them to the paper-towel-lined baking sheet using a slotted spoon or spatula to let the oil drain. Quickly toss them in the cinnamon sugar mixture while they are still warm. Continue working in small batches until all of the churros are fried.
  7. Make the churro ice cream sandwiches: Take one churro, top with a scoop of ice cream, and place another churro on top. Gently press together to adhere the cookies to the ice cream. Serve immediately, or freeze for later.
  8. Enjoy!

Recipe courtesy of Yum Sugar / Sugar Hero

Ben and Jerry’s “Everything But The” Inspired Brownies

Brownie

INGREDIENTS:

  • 2 boxes (family size) Duncan Hines Dark Chocolate Brownie Mix
  • 2 eggs
  • 2/3 cup water
  • 2/3 cup vegetable oil
  • 18 oz (or so) jar hot fudge sauce/ice cream topping
  • 6 oz white chocolate, roughly chopped
  • 3 Heath Bars, roughly chopped
  • 2 cups mini (the tiny ones that come unwrapped in a bag) peanut butter cups
  • 2 cups chocolate covered almonds

DIRECTIONS:

  1. Preheat oven to 350. Line a 9×13 pan with foil and spray with nonstick spray. Set aside.
  2. In a large bowl, combine brownie mixes, eggs, oil, water, and hot fudge sauce. You may need to heat the fudge for 30 seconds or so to soften it (you do NOT need it hot and pourable, just soft enough to spoon it out).
  3. Mix ingredients with a wooden spoon until fully combined. Fold in white chocolate, Heath Bars, peanut butter cups and chocolate covered almonds.
  4. Spread evenly in prepared pan and bake for about 30 -40 minutes, until a toothpick inserted in the center pulls out fudgy crumbs but NOT raw batter.
  5. Remove pan to cool on a rack. For easier cutting, refrigerate until completely chilled, then peel off foil and cut into squares.

*Optional: Finish off with a scoop of your favorite ice cream right on top, enjoy!

Courtesy of: Confessions of a Cookbook Queen 

Dominique Ansel Inspired Cookie Shots

Yield: 12 Shots

INGREDIENTS:

For the cookies:

  • 1 cup shortening
  • 1/3 cup granulated sugar
  • 1/2 cup light-brown sugar
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour, sifted
  • 1/2 teaspoon salt
  • 1 cup mini chocolate chips

For the cookie shots:

  • 1 cup dark-chocolate candy melts
  • 1 1/2 cups milk
  • 1 1/2 teaspoons vanilla extract

DIRECTIONS

  • Preheat oven to 350°F. Grease the molds of a popover pan.
  • In a large bowl, cream together the shortening and brown and granulated sugars. Add the egg yolk and vanilla extract, and mix until completely incorporated. Gradually add the flour and salt, and mix until completely incorporated. Add the mini chocolate chips, and mix together until evenly distributed. The dough should be a little crumbly at this point.
  • Form the cookie shots inside the molds, making the walls of the cookie shot about 1/4 inch thick. Chill for 20 to 30 minutes before baking.
  • Bake for about 20 minutes or until the cookies just start to brown. Remove from the oven, and let cool completely.
  • Melt chocolate candy melts, and then pour the melted chocolate into the well of each cookie. Let it sit for a minute, and then pour the excess chocolate back into the pan. Chill cookie shots until the chocolate has set.
  • Mix together milk and vanilla extract, and serve inside each cookie shot.

*For video directions click here.

Courtesy of Pop Sugar