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Chamoy Churro Ice Cream Sandwiches

Chamoy churro ice cream sandwiches combine crispy cinnamon sugar churros with melting vanilla ice cream, drizzled with bright chamoy sauce. The quick fry and immediate cinnamon-sugar coating give a crunchy bite that contrasts with the creamy, oozing center.
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Prep Time 10 minutes
Cook Time 15 minutes
rest time 5 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Mexican-Fusion
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Churro batter
  • 1 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 1 cup water
  • 2 tbsp granulated sugar
  • 0.5 tsp vanilla extract
For frying and coating
  • 1 Oil for frying
  • 0.25 cup cinnamon sugar
Filling and finishing
  • 1 quart vanilla ice cream, slightly softened
  • 0.5 cup chamoy sauce
  • 2 tbsp tajín seasoning
  • 1 Fresh cilantro for garnish (optional)

Equipment

  • 1 Dutch oven
  • 1 stand mixer
  • 1 pastry bag

Method
 

Make the churro dough
  1. Whisk all-purpose flour, baking powder, and salt together in a mixing bowl until evenly combined.
  2. Bring water and granulated sugar to a boil, then remove from heat.
  3. Stir vanilla extract into the hot water mixture until smooth.
  4. Add the flour mixture to the liquid and stir until a thick batter forms.
  5. Let the batter rest for 5 minutes so it thickens slightly for piping.
Fry and coat the churros
  1. Heat oil in a Dutch oven to 375°F.
  2. Transfer the dough to a pastry bag fitted with a large star tip.
  3. Pipe 4-inch lengths into the hot oil, frying 2-3 at a time for 1-2 minutes per side until golden.
  4. Drain the fried churros on paper towels.
  5. Immediately coat the churros with cinnamon sugar while warm.
  6. Allow the churros to cool slightly before assembling.
Assemble and serve
  1. Place a scoop of slightly softened vanilla ice cream between two churros to form a sandwich.
  2. Drizzle generously with chamoy sauce over the sandwiches.
  3. Sprinkle tajín seasoning on top and garnish with fresh cilantro if using.
  4. Serve immediately for the best crunch and melting ice cream.

Notes

For the fastest, mess-free assembly, keep the ice cream just slightly softened (not fully melted) and assemble right after the churros are coated; this helps the ice cream oozes out without soaking the coating. Store leftovers covered in the freezer up to 1 day for best texture; they’ll be softer after that. For a dairy-light option, use vanilla ice cream made with lactose-free milk or a non-dairy vanilla ice cream substitute.