Churro Ice Cream Sandwiches made with OREO Cookie Pieces



  • 1 qt. vanilla ice cream, softened
  • 7¾ oz. OREO Small Cookie Pieces, divided
  • 13 oz. water
  • 6½ oz. butter
  • 3½ oz. granulated sugar, divided
  • ¼ tsp. salt
  • 10 oz. all-purpose flour
  • 11 oz. eggs

Nutrition per serving

Calories330 Total fat18 gSaturated fat10 gTrans fat0.5 gCholesterol110 mgSodium220 mgCarbohydrate37 gDietary fiber1 gProtein6 gVitamin A10 %DVVitamin C0 %DVCalcium6 %DVIron10 %DV

Using 2-3/4-inch round cookie cutter, trace 32 circles on parchment paper, spaced 1- inch apart, to create templates for piping churros.

Combine ice cream and 5 oz. OREO Pieces. Freeze at least 2 hours or until firm enough to scoop. Portion 16 ice cream balls using #16 scoop; flatten slightly. Freeze on sheet pan until ready to use.

Meanwhile, bring water, butter, 1/2 oz. sugar and salt to boil in saucepan. Add flour all at once, stirring with wooden spoon until mixture forms a ball. Remove from heat. Gradually add eggs, mixing until incorporated after each addition. Stir in remaining 2.75 oz. OREO Pieces just until combined. Spoon batter into pastry bag fitted with 3/8-inch plain tip.

Beginning at center of circle template, pipe a spiral of batter to fill each circle. Carefully slide off 1 churro at a time into 350°F deep fryer. Cook until golden brown on both sides. Remove with slotted spoon or spider; drain well. Sprinkle with 2 tsp. sugar; keep warm. Repeat with remaining batter circles.

When ready to serve, place 1 ice cream portion on flat side of 1 churro. Top with second churro to create sandwich.



Sprinkle warm churros with cinnamon-sugar instead of granulated sugar.

© Mondelēz International group