Hello beautiful souls! I know it has been a while since my last post. I have been dealing with some on going health issues. This past weekend I finally had enough energy to make some ice cream! I know summer will be coming to an end. But let’s keep it going till the very last day…although I am guilty of starting fall early!
Today’s ice cream is inspired by the delicious treat, churros. If you don’t know what a churro is…well its heaven on Earth. It is a fried-dough pastry, that is covered with sugar and cinnamon. They originated in Spain and Portugal. You can find them all over the world!
Step One: Churros!
To make your life easier…and mine also buy Harimsa Churros Mix from World Market! It is one of my favorite mixes. Super easy to do! Follow the instructions on the package! I personally use sunflower oil. But feel free to use which oil you prefer. (Tip that I learned along the way…you don’t need 1 1/2 cups of water per cup of mix. I would say the ratio is more like 1 1/4 cup of water per cup of mix!)
Step Two: Ice Cream!
In a medium size sauce pan add coconut milks. Let them sit over medium low heat. Slowly mix in 3/4 cup of sugar, until melted. The add 2 tablespoons of cinnamon. Turn heat off and whisk in vanilla. Let batter cool down until room temperature.
Step Three: Mix that Baby Up
Once the batter is cooled down. Follow the instructions on your ice cream maker/attachment.
In a small bowl add remanding sugar and cinnamon. Mix together. Cover churros with the delicious sugary mixture!
Cut churros to smaller pieces. Set aside for ice cream.
Once ice cream is soft served, place in a container. Layer ice cream every inch and half. A little ice cream, a little sugar and cinnamon mix with small pieces of churros. Once container is full place in the freezer for an hour!
Enjoy ice cream in a cone with a few pieces of churros hanging out! Or in a bowl!!!
Hope you guys enjoyed this weeks ice cream! If you have any questions or comments please leave them below or send me an email!!!
The Off-Beat Duchess