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

How-To Make a Churro Sundae

  • Author: Beth Le Manach
  • Prep Time: 3 hours
  • Cook Time: 30 mins
  • Total Time: 3 hours 30 minutes
  • Yield: makes 8 1x


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


In a medium sized bowl whisk together flour, cinnamon and baking powder. Set aside.

Then in a small bowl whisk together eggs and villa extract. Set aside.

In a large saucepan combine water, butter, salt and sugar. Bring to a boil until butter is melted and sugar dissolved.

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.

Transfer batter to a pastry bag, fitted with a large star tip.

Line a cookie sheet with parchment paper (This link goes to Amazon where I am compensated for products sold). Pipe 8 large circles of batter on paper, creating a circle with 3 rings.

Place cookie sheet in freezer for a minimum of 2 hours.

When time to serve, heat vegetable oil in a large Dutch oven until a candy thermometer registers 375F.

Combine 1/4 cup of sugar with 1 tsp of cinnamon whisk together and set aside.

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.

Transfer to a cookie sheet lined with paper towel and rack to allow grease to drain.  Sprinkle churro disks with cinnamon sugar topping.

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.

  • Category: dessert
  • Method: fry
  • Cuisine: Mexican

Keywords: how to make churros, churro sundae, churro recipe