Seriously Simple No-Churn Churro Ice Cream: Your New Summer Obsession

👩‍🍳 Instructions

1. 1

   Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. 2

   In a small shallow dish, combine 2 tbsp granulated sugar and 1 tsp ground cinnamon. Set aside.
3. 3

   Brush both sides of each flour tortilla lightly with melted butter, then sprinkle generously with the cinnamon-sugar mixture.
4. 4

   Cut tortillas into thin strips or small triangles. Arrange in a single layer on the prepared baking sheet. Bake for 8-12 minutes, or until golden brown and crispy. Watch carefully to prevent burning. Let cool completely on the baking sheet.
5. 5

   In a large, chilled mixing bowl, combine the cold heavy cream, sweetened condensed milk, 1 tbsp light brown sugar, 1 tsp ground cinnamon, Mexican vanilla extract, and a pinch of salt. Beat with an electric mixer on medium-high speed until stiff peaks form (about 3-5 minutes).
6. 6

   Spoon about half of the whipped cream mixture into a freezer-safe loaf pan (9x5-inch or similar). Drizzle with half of the dulce de leche and swirl gently with a knife or skewer. Sprinkle with half of the cooled crispy churro pieces.
7. 7

   Repeat with the remaining whipped cream mixture, dulce de leche, and churro pieces, creating distinct layers.
8. 8

   Cover the pan tightly with plastic wrap (pressing it directly onto the surface of the ice cream) and freeze for at least 6 hours, or preferably overnight, until firm and scoopable.
9. 9

   Let the ice cream sit at room temperature for a few minutes before scooping. Serve with additional dulce de leche or churro pieces, if desired.