Gluten-free goodness that everyone can enjoy! Indulge in the deliciousness of churro ice cream sandwiches without worrying about gluten. It's time to treat yourself!
Take note
Handle hot oil with caution while frying the churros. Be mindful of any allergies or dietary restrictions when selecting ice cream flavors.
In a saucepan, combine 1 cup of water, 1/2 cup of unsalted butter, 1 tablespoon of granulated sugar, and a pinch of salt. Heat over medium-high heat until the mixture comes to a boil. Reduce the heat to low and add 1 cup of gluten-free flour. Stir vigorously until the dough forms a ball and pulls away from the sides of the pan.
Heat vegetable oil in a deep pot or fryer to 375°F (190°C). Transfer the churro dough to a piping bag fitted with a star tip nozzle. Pipe 4-inch strips of dough directly into the hot oil, taking care not to overcrowd the pot. Fry until golden brown and crispy, about 4-5 minutes. Use a slotted spoon to remove the churros and place them on a paper towel-lined plate to absorb excess oil.
In a shallow dish, combine 1/2 cup of granulated sugar and 1 teaspoon of ground cinnamon. Roll each churro in the cinnamon-sugar mixture until coated evenly. Set aside to cool completely.
Take two cooled churros and sandwich a scoop of your favorite gluten-free ice cream between them. Gently press down to secure the sandwich. Repeat with the remaining churros and ice cream flavors of your choice.
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