Churro Chip Sundae Recipes

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CHURRO ICE CREAM SUNDAE



Churro Ice Cream Sundae image

Perfectly crispy and impeccably creamy, this dessert is a sweet summer treat. Paired with whipped cream, raspberries and pineapple, the cherry on top of this sundae is actually cinnamon-sugar for a delicious churro taste.

Provided by Mary Jenny

Categories     Dessert

Time 5h5m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups great value ice cream (Cowmooflage)
1 eggs, yolk discarded or 1/4 cup egg white
2 cups corn flakes, finely crushed
1 tablespoon sugar
1 teaspoon cinnamon
vegetable oil (for frying)
1 cup whipped topping
1 1/3 cups pineapple tidbits
1 1/3 cups raspberries

Steps:

  • Line a rimmed baking sheet with plastic wrap.
  • Using a scoop, place 4, ½-cup balls of ice cream onto the prepared baking sheet. Freeze for 1 hour. Once hardened, shape ice cream with hands to round out bottoms.
  • Whisk egg white until frothy in a medium bowl. Place Corn Flakes in a shallow dish. Dip ice cream in egg to coat completely and then coat in corn flakes. Return to prepared pan and freeze for 4 hours.
  • Stir sugar and cinnamon in a small bowl.
  • Heat 2 inches of oil in medium, heavy-bottomed saucepan to 375⁰F. Add ice cream in batches of 2 and fry for 15 seconds, turning gently with a slotted spoon. Remove with slotted spoon.
  • Remove and place in 4 bowls, adding a ¼ cup of whipped topping on each. Distribute pineapple and raspberries evenly among the bowls. Sprinkle each sundae with 1 tsp cinnamon sugar.
  • Tip: To make this dish even more authentic, drizzle with chocolate sauce and dulce de leche.

Nutrition Facts : Calories 306.2, Fat 12.2, SaturatedFat 7, Cholesterol 86.9, Sodium 192.3, Carbohydrate 45.5, Fiber 4.6, Sugar 27.1, Protein 6.1

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