This post may contain affiliate links. For more information, read my disclosure policy.
This churro ice cream recipe is the perfect way to deal with the hot weather, without the use of an ice cream machine. Inspired by sopapillas it’s a no churn ice cream recipe full of cinnamon and crunchy cinnamon sugar pie crust, like a churro!
Easy Churro Ice Cream
Sopapilla is traditionally a fried dough served with honey or sugar, and churros are a soft and chewy fried dough coated in cinnamon sugar. I decided to marry the two and turn them into ice cream – no machine needed!
Easy Ice Cream is my favorite to make – just 2 main ingredients. Then you add the cinnamon sugar crunchy pie crust pieces and it takes this recipe to the next level. If you’re looking for a cinnamon ice cream – this is it!
Why you’ll love this recipe
- Easy ice cream, no machine needed!
- Uses whipped cream but you can substitute Cool Whip for a lower-fat dessert.
- Use refrigerated pie crust to keep with the easy theme!
Ingredients Needed
- Pie crust: from a refrigerated pack of 2 or my pie crust recipe from scratch
- Cinnamon Sugar: the star of the recipe, made with ground cinnamon and granulated sugar
- Cold heavy whipping cream: Make whipped cream by whipping until stiff peaks form – this helps make the ice cream. See notes for using Cool Whip.
- Sweetened condensed milk: You can use regular or fat-free
- Cream cheese: you can also use reduced fat cream cheese but I’ve never subbed fat-free, so use caution. Make sure it’s room temperature to avoid lumps,
How to make churro ice cream
- Preheat the oven to 400°F. Line a cookie sheet with parchment paper or a silicone baking mat.
- Mix granulated sugar and cinnamon in a small bowl. Unroll pie crust and sprinkle with the cinnamon sugar. Press lightly with your hands to seal it to the crust. Spray the crust lightly with cooking spray.
- Bake crust for 8-12 minutes, until light golden brown around the edges. Let cool completely before making ice cream churro.
- Beat heavy whipping cream until stiff peaks form.
- Place cream cheese and sweetened condensed milk in another large bowl and mix with a hand mixer until smooth. You can do this by hand, but I find that using a hand mixer makes it easier to get out the lumps. Mix in vanilla and 1 teaspoon cinnamon. Fold in Cool Whip (see note).
- Crumble cooled pie crust into small pieces and stir into ice cream mixture. I reserved about 1/4 of the crust for topping, but you can add it all if you wish.
- Place ice cream in a large resealable container and freeze for at least 4 hours but overnight is better. Will keep in the freezer for up to one month.
Expert tips
- You can use reduced fat cream cheese and/or sweetened condensed milk
- You can substitute 2 containers (8-ounces each) of cool whip for the heavy cream. Use any kind of whipped topping (regular, low or fat-free or sugar free)
- This ice cream works without cream cheese too, it just won’t have that tangy cheesecake flavor.
FAQs
It’s a cinnamon sugar flavor with a vanilla ice cream base.
Will keep in the freezer for up to one month.
No Churn Churro Ice Cream
Ingredients
- 1 pie crust (from a refrigerated pack of 2 or from scratch)
- 1 tablespoon (13g) granulated sugar
- 2 teaspoons ground cinnamon divided
- 2 cups cold heavy whipping cream
- 1 14 ounce can sweetened condensed milk
- 8 ounces (226g) cream cheese
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400°F. Line a cookie sheet with parchment paper or a silicone baking mat.
- Mix granulated sugar and 1 teaspoon cinnamon in a small bowl. Unroll pie crust and sprinkle with the cinnamon sugar. Press lightly with your hands to seal it to the crust. Spray the crust lightly with cooking spray.
- Bake crust for 8-12 minutes, until light golden brown around the edges. Let cool completely before making ice cream.
- Beat heavy whipping cream until stiff peaks form.
- Place cream cheese and sweetened condensed milk in another large bowl and mix with a hand mixer until smooth. You can do this by hand, but I find that using a hand mixer makes it easier to get out the lumps. Mix in vanilla and 1 teaspoon cinnamon. Fold in Cool Whip (see note).
- Crumble cooled pie crust into small pieces and stir into ice cream mixture. I reserved about 1/4 of the crust for topping, but you can add it all if you wish.
- Place ice cream in a large resealable container and freeze for at least 4 hours but overnight is better. Will keep in the freezer for up to one month.
Recipe Video
Recipe Notes
- You can use reduced fat cream cheese and/or sweetened condensed milk
- You can substitute 2 containers (8-ounces each) cool whip for the heavy cream.
Wow, this ice cream looks incredible Dorothy! Such a great flavor idea – love it! I have an ice cream maker but I don’t always feel like lugging it out of its hiding place so loving this no machine recipe. Pinned ๐
Neither do I, which is why my ice cream is always easy!!
Love this! And totally perfect for our 90 degree weather too!!!! We failed to have any sort of winter or spring down here is Southern CA. I love how simple this is to make, and of course I love that it’s sopapillla! Wonderful dessert for cinco de mayo after being stuffed with beans, rice, carnitas, and margaritas! Thanks for sharing ๐
Ditto Serene! We’re outside Sacramento, it’s been such a weird season!
OMG THAT RECIPE LOOKS AMAZING!! i HAVE TO TRY IT FOR MY LITTLE ONES!!
You must be in Southern California. It is brutally hot here already today and this needs to be made, pronto. Love the flavoring and even I can tackle this one. Or I will at least try. The hashtags in this post cracked me up. Thanks!
Outside Sacramento actually, it’s SO hot here for this time of year. I hope you guys cool down soon!
whoa, whoa, whoa! This ice cream is made for me! My jaw dropped when I saw it – LOVE!!!! Seriously, Dorothy. Awesome!
Thanks so much Lindsay!
Featured In
Rate This Recipe
Recipe Ratings without Comment