True life, I’m addicted to churros. Like really addicted. I might love churros more then I love my own sibling (jk Stephanie…) Because of my love for the delicious cinnamon snack, I hunted down and perfected the BEST recipe for homemade churro ice cream. It took me numerous tries to perfect (you’re welcome you all) but trust me, this dessert is worth making. Just make sure you have an ice cream maker!

• 2 cups heavy cream
• 1 cup half & half
• 1/2 cup brown sugar
• 2 tsp vanilla extract
• 1/2 tbsp ground cinnamon
• pinch of salt
• 1/4-1/2 cup dulce de leche

1. Preheat oven to 350 degrees. Mix sugar, cinnamon, and melted butter together. Spread the mixture on a parchment-lined baking sheet in a thin, even layer and bake for 15-20 minutes, or until crisp. Set aside and allow to cool. Once cooled, break into bite-sized pieces.
2. If you want to have churro chunks in your ice cream (I do!), I suggest going to trader joe’s and buying frozen churros. They take 7 minutes in the oven to defrost!
3. In a bowl, mix heavy cream, half and half, brown sugar, vanilla extract, cinnamon, and salt together. Pour into a chilled ice cream maker, and follow the directions of your ice cream maker.
4. Once the ice cream has thickened and is almost finished (for my ice cream maker it was about 20 minutes), drizzle in 1/4 cup dulce de leche, depending upon your preference. Next, add in cinnamon sugar pieces. If you made the churro bites, cut them into small pieces and add to the mixer.
5. If you like your ice cream soft-serve, eat it right away, or store in an airtight container for 3-4 hours in the freezer.
6. Enjoy!