How-To Make a Churro Sundae

If you love a classic churro a great new way to enjoy them is by turning them into a Churro Sundae! The combination of the warm crunchy churro and the rich, creamy ice cream topped with cinnamon and pecans is a taste sensation!

It’s also a fun dessert recipe for summer entertaining! And the best part is you can make them ahead of time and freeze them. Then all you have to do is fry them and serve.

 Churro Sundae on a Blue Plate

Topping Ideas:

Recipe Pairing Ideas:


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STEP#1: Combine the Dry Ingredients

To create the churro dough you’ll first mix together your dry ingredients and set that aside.

Adding flour to a bowl

STEP#2: Combine the Butter, Sugar, Salt, and Water

Then in a medium saucepot add the water, butter, salt, and sugar and heat until everything is melted and combined.

Adding water from a glass pitcher into a pot on a cooktop

Your mixture should look like this before adding the dry ingredients.

Stirring melted butter and water in a pot

STEP#3: Add Dry Ingredients

Add the dry ingredients and stir with a wooden spoon until a dough starts to form. Cook it for at least a minute to activate the flour.

Adding dry ingredients to a pot for churro dough

Then pat down the dough to cover the bottom of the pan. This will prevent the eggs from scrambling once you add them in the next step.

Flattening dough in a pot before adding egg to churro dough

STEP#4: Add Beaten Eggs

At this stage is best to turn off your flame. Then add the eggs to the churro dough and stir constantly until the eggs are combined.

TIP: At first it will look like a slimy mess but not to worry it will eventually come together after enough stirring and you’ll have a smooth dough.

Adding beaten egg to a pot for a churro recipe

STEP#5: Pipe Into Disks

Transfer the dough to a large piping bag fitted with a star tip. It’s a thick dough so it does take a little “elbow grease” to pipe it out. But not to worry the results are well worth the effort!

piping churron dough onto parchment lined cookie sheets from a pastry bag

How Do Churros Get their Shape?

The churro shape is created by using a wide star pastry tip. Be sure to pick a star that is not too tight or not too small. This will assure a nice thick piping of dough.

showing a star pastry tip up close

Pipe the disks into an escargot pattern with 3 rings. I think this is the perfect size to hold a scoop of ice cream on top.

Once all your disks are pipped out, it’s important to freeze them before frying. This will set up the rings and make them solid. Otherwise, they won’t keep their shape when you drop them in the hot oil.

Tight shot of churro dough being pipped from a pastry bag

STEP#7: Deep Fry

Lower the churro disks into the hot vegetable oil, on medium-high heat, with a spider strainer. Then fry on each side until golden brown.

Frying churro disk in a hot pot of oil with a spider strainer

Preventing Raw Dough Inside

If your oil is too hot. Your churros will brown too quickly on the outside and be raw on the inside. The best way to regular the temperature is with a candy thermometer.

Deep Fried Churro Disk cooling on a cooling rack

Maintaining the Right Fry Tempeture

Keep the thermometer in the pot as you fry to make sure the oil maintains a temperature of 375F at all times. It will lower a bit between frying as the churro batter brings it down while it cooks. Just wait a minute or two for it to come back up before frying the next batch.

Candy Thermometer in a pot of oil

STEP#8: Sprinkle with Cinnamon Sugar

Allow the churros to drain on a cooling rack fitted into a baking sheet lined with a paper towel. This will keep them crispy. Then while they are still hot sprinkle with the cinnamon-sugar mixture on top. If you have extra cinnamon-sugar left over you can use it up in my delicious Snickerdoodle Cookie Recipe.

The ideal texture of a churro is crispy on the outside and soft and cakey on the inside.

Sprinkling cinnamon sugar on a fried churro disk

STEP#9: Assemble and Serve!

Place the churro on a plate and top with ice cream and homemade whipped cream.

Churro Sundae on Blue plate being topped with homemade whipped cream

Then finish it off with a sprinkle of cinnamon and some freshly chopped pecans. If you really wanted to go for broke you could also add a drizzle of chocolate sauce on top too!

Churro Sundae on a blue plate with Whipped Cream, cinnamon and nuts

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Churro Sundae on a blue plate with whipped cream, nuts and cinnamon

Churro Sundae Recipe

Yield: makes 8
Prep Time: 3 hours
Cook Time: 30 minutes
Total Time: 3 hours 30 minutes

If you love a classic churro recipe a great new way to enjoy this dessert is by turning them into a Churro Sundae! The combination of the warm crunchy churro and the rich, creamy ice cream topped with cinnamon and pecans is a taste sensation! It's a great dessert to celebrate Cinco de Mayo! 


For Churro Dough:

  • 2 cups (475ml) water
  • ½ cup (120g) butter
  • ½ tsp (2.5ml) salt
  • 3 tbsp (38g) sugar
  • 2 cups (240g) flour
  • ½ tsp (2.5ml) cinnamon
  • 1 tsp (5 ml) baking powder
  • 2 eggs, beaten
  • 1 tsp (5ml) vanilla extract

For Whipped Cream:

  • 2 cups (475ml) heavy cream
  • 2 tbsp (13g) powdered sugar
  • 1 tsp (5ml) vanilla extract

Cinnamon Sugar:

  • ¼ cup (50g) sugar
  • 1 tsp (5ml) cinnamon


  • Vanilla Ice cream
  • ¼ tsp (1.25ml) cinnamon
  • ¼ cup (40g) pecans


  1. In a medium sized bowl whisk together flour, cinnamon and baking powder. Set aside.
  2. Then in a small bowl whisk together eggs and villa extract. Set aside.
  3. In a large saucepan combine water, butter, salt and sugar. Bring to a boil until butter is melted and sugar dissolved.
  4. Add the flour butter to the butter mixture, mixing with a wooden spoon until combined. Then turn off the heat and move pan to a cool burner. Allow mixture to cool slightly and then add the beaten egg mixture, beating quickly with the spoon until eggs are incorporated and batter is formed.
  5. Transfer batter to a pastry bag, fitted with a large star tip.
  6. Line a cookie sheet with parchment paper. Pipe 8 large circles of batter on paper, creating a circle with 3 rings.
  7. Place cookie sheet in freezer for a minimum of 2 hours.
  8. When time to serve, heat vegetable oil in a large Dutch oven until a candy thermometer registers 375F.
  9. Combine 1/4 cup of sugar with 1 tsp of cinnamon whisk together and set aside.
  10. Slowly drop in 2 circles of frozen churro dough into the oil with a slotted spoon or spider. Fry on both sides until golden brown and cooked through.  Allow oil to get back up to temperature in between frying.
  11. Transfer to a cookie sheet lined with paper towel and rack to allow grease to drain.  Sprinkle churro disks with cinnamon sugar topping.
  12. Place 1 churro disk on plate, top with scoop of ice cream, top with a dollop of whipped cream, dusting of cinnamon and sprinkle of pecans.


If your churros are browning quickly but then raw inside it means your oil is too hot. Use a candy thermometer to assure that the oil stays at 375F. Any higher and you will have crispy churros with raw centers.

Don't skip the freezing part! Otherwise your churros won't stay in a neat disk, but will fall apart in the oil. The freezing keeps the intact.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 81Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 62mgSodium: 33mgCarbohydrates: 5gFiber: 0gSugar: 5gProtein: 2g
Brownie cake scooped into a mug with ice cream

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  1. Hi Beth! Wondering if I could make a large bath of these and freeze them on the baking sheet, then once frozen, put them in a freezer bag to keep for whenever I want to make my family a treat?

    1. Oh yes of course! And then you could reheat them in the oven, toaster oven or better yet the air fryer! Hope you enjoy them! 🙂