Churro Ice Cream Sandwich

Who says you can’t have an ice cream sandwich for breakfast? Definitely not me. Imagine thick slices of bread dipped in a rich, cinnamon-spiked custard, fried until golden and crisp, then rolled in that classic churro sugar coating. Now sandwich your favourite scoop of ice cream or frozen yoghurt in between and tell me that is not the best way to start the day.

These Churro Ice Cream Sandwich beauties blur the line between breakfast and dessert in the most glorious way. They are buttery, crunchy on the outside, soft in the centre, and cold and creamy in the middle. If you have been looking for a churro ice cream sandwich recipe that feels indulgent but still totally doable at home, this one delivers. And yes, they absolutely count as homemade ice cream sandwiches, even if you eat them before noon.

Why This Churro Ice Cream Sandwich Is So Ridiculously Good

• French Toast Playing The “Cookie” Role: Thick, custard-soaked bread steps in for traditional biscuits, giving this Churro Ice Cream Sandwich a soft centre with crisp, golden edges. It is indulgent, sturdy, and far more exciting than a basic ice cream sandwich.
• That Cinnamon Sugar Situation: Rolling the warm toast in classic churro sugar creates a delicate crunch with bold flavour. It is the detail that makes this churro ice cream sandwich recipe feel bakery-level.
• Hot Meets Cold In The Best Way: Slightly crisp, buttery toast paired with creamy ice cream delivers that contrast every great ice cream sandwich needs. Each bite hits warm spice and cold sweetness at once.
• Flexible Enough For Your Mood: Use rich ice cream or lighter frozen yoghurt depending on how extra you are feeling. These homemade ice cream sandwiches are easy to customise without losing their wow factor.

Ingredients You’ll Need

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Email *

Save

You only need a few well-chosen ingredients to turn this into a proper Churro Ice Cream Sandwich moment. These are the ones doing the heavy lifting.

• French Baguette: Sliced into thick rounds, this becomes the “cookie” for your ice cream sandwich. Its slightly firm texture holds up beautifully after soaking and frying, so it stays sturdy once filled.
• Eggs: The foundation of the custard. They create that rich, soft centre while helping the toast set properly so it does not collapse under the ice cream.
• Butter: Essential for achieving golden, crisp edges. It adds flavour and gives the toast that slightly caramelised finish that pairs perfectly with cinnamon sugar.
• Cinnamon Sugar: The churro magic. This coating delivers the signature sweet crunch that makes this churro ice cream sandwich recipe stand out from ordinary homemade ice cream sandwiches.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

Add-Ins And Substitutions

Want to tweak things? This Churro Ice Cream Sandwich is very flexible, which means you can customise it without losing the magic.

• Stuffed Centre Surprise: Before sandwiching, hollow out a small circle in the middle of one toast slice and pipe in sweetened cream cheese or mascarpone. It creates a creamy layer that feels almost cheesecake-like.
• Cereal Crunch Edge: Roll the exposed ice cream edges in crushed cornflakes, cinnamon toast cereal, or honey granola for added texture and a playful breakfast nod.
• Brown Butter Upgrade: Brown the butter before frying the toast for a deeper, nutty flavour that makes the whole churro ice cream sandwich recipe taste more sophisticated.
• Orange Zest Cinnamon Sugar: Add finely grated orange zest to your cinnamon sugar coating for a subtle citrus lift that brightens the richness of the ice cream sandwich.
• Salted Honey Drizzle: Lightly brush the inside of the toast with warm honey and a tiny pinch of sea salt before adding the ice cream. It melts slightly and creates a sweet-salty ripple.
• Toasted Marshmallow Layer: Spread a thin layer of marshmallow fluff and lightly torch it before assembling. It gives a soft, gooey contrast inside your homemade ice cream sandwiches.

How To Make Churro Ice Cream Sandwich

1. Whisk The Custard: In a wide shallow bowl, whisk together the eggs, milk, sugar or sweetener, cinnamon, and vanilla until smooth and fully combined.

2. Dip The Baguette Slices: Quickly dip each slice into the egg mixture, turning to coat both sides evenly. Do not soak too long or the bread will become soggy.

3. Mix The Cinnamon Sugar: In a separate shallow bowl, combine the sugar and cinnamon for coating. Keep it close to the stove so you can use it immediately.

4. Fry: Heat half a tablespoon of butter in a non stick pan over low to medium. Cook soaked bread in batches of 4 to 5 slices, frying each side until golden.

5. Coat While Warm: Transfer each hot toast directly into the cinnamon sugar mixture and coat both sides evenly. Use tongs to keep things neat and safe.

6. Assemble: Allow the toasts to cool slightly, then place a scoop of ice cream or frozen yogurt on one slice and top with another. Gently press together and serve.

If you want to keep the whole spread in the same sweet, brunchy lane, pair it with Quick And Easy Pancakes and a side of Honey Lime Fruit Salad. The pancakes keep the comfort factor high, while the fruit adds that fresh, juicy break that stops everything from feeling too heavy.

If you’d rather balance the sweetness with something savoury, go for a simple Spanish Omelette (Spanish Tortilla) on the side. It’s hearty, salty, and eggy in the best way, which makes your Churro Ice Cream Sandwich feel like part of a proper brunch instead of a delightful breakfast crime.

Tips For The Best Churro Ice Cream Sandwich

• Do Not Oversoak The Bread: A quick dip is all you need. If the baguette sits too long in the custard, it will turn heavy and lose that structure you need for a proper ice cream sandwich.
• Cook On Low To Medium Heat: French toast can brown too fast on high heat. Keep it steady so the inside cooks through while the outside turns evenly golden.
• Coat While Hot: Toss the toast in cinnamon sugar immediately after frying. The residual heat helps the coating stick properly and creates that classic churro crunch.
• Cool Before Assembling: Let the slices cool slightly before adding ice cream. Warm toast will melt your filling too quickly and turn messy fast.
• Use Firm Ice Cream: Slightly frozen, scoopable ice cream works best. If it is too soft, your Churro Ice Cream Sandwich will slide apart.
• Freeze For Cleaner Edges: After assembling, freeze the sandwiches for 20 to 30 minutes before serving if you want neater slices and less drip.

Recipe FAQ’s

WATCH HOW WE MAKE a Churro Ice Cream Sandwich RIGHT HERE!