Churro Pumpkin Ice Cream Sandwiches are the perfect fall treat! Imagine biting into a warm, crispy churro filled with creamy, spiced pumpkin ice cream. It’s the ultimate dessert for cozying up on a chilly evening.

I first tried this combo and couldn’t stop eating it! The sweet and spicy churro pairs so well with the smooth pumpkin ice cream. Trust me, it’s a flavor explosion in every bite.

Once you try these churro pumpkin ice cream sandwiches, you’ll want them all season long. They’re easy to make and perfect for sharing with friends or family. Let’s dive in and make these delicious treats!

Why You’ll Love This Recipe

• The Best of Both Worlds: The crispiness of churros meets the creamy decadence of pumpkin ice cream.
• Perfect for Fall: Flavored with cinnamon, nutmeg, and ginger, this dessert screams autumn.
• Homemade Goodness: Everything is made from scratch for the most authentic taste.
• Customizable: Use different ice cream flavors or shapes for variety.
• Crowd-Pleasing Treat: Great for parties, Thanksgiving, or just indulging at home!

Required Kitchen Tools

✔ For the Churros:

• Medium saucepan
• Large mixing bowl
• Wooden spoon
• Piping bag with a star tip
• Deep fryer or heavy-bottomed pot
• Slotted spoon or tongs
• Paper towels

For the Pumpkin Ice Cream:

• Medium saucepan
• Whisk
• Mixing bowls
• Ice cream maker
• Freezer-safe container

Ingredients

For the Churros:

• 1 cup water
• 2 ½ tbsp white sugar
• ½ tsp salt
• 2 tbsp vegetable oil
• 1 cup all-purpose flour
• ½ tsp ground cinnamon
• Oil for frying
• ½ cup sugar (for coating)

For the Spiced Pumpkin Ice Cream:

• 1 ½ cups heavy cream
• 1 cup whole milk
• ¾ cup brown sugar
• 1 cup pumpkin puree
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• 1 tsp vanilla extract

Step-by-Step Instructions

1. Make the Spiced Pumpkin Ice Cream

Step 1: Heat the Base
In a medium saucepan over medium heat, whisk together heavy cream, whole milk, and brown sugar. Stir occasionally until the sugar dissolves (do not boil).

Step 2: Add Pumpkin and Spices
Whisk in the pumpkin puree, cinnamon, nutmeg, and ginger. Cook for 2-3 minutes, stirring constantly, until everything is well combined.

Step 3: Chill the Mixture
Remove from heat and stir in the vanilla extract. Pour the mixture into a bowl and refrigerate for at least 4 hours (or overnight for best results).

Step 4: Churn the Ice Cream
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.

2. Make the Churros

Step 1: Prepare the Dough

1. In a medium saucepan, combine water, white sugar, salt, and vegetable oil. Bring the mixture to a boil over medium-high heat.
2. Once boiling, remove from heat and stir in the flour and ground cinnamon all at once. Stir vigorously with a wooden spoon until the dough comes together and forms a smooth ball.
3. Let the dough cool for 10 minutes before transferring it to a piping bag fitted with a large star tip.

Step 2: Fry the Churros

1. Heat about 2 inches of oil in a deep fryer or heavy-bottomed pot to 375°F (190°C).
2. Pipe 3- to 4-inch strips of dough directly into the hot oil, using scissors to cut the dough. Fry in small batches to avoid overcrowding.
3. Cook for 2-3 minutes per side or until golden brown. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.

Step 3: Coat the Churros

1. In a shallow dish, mix ½ cup sugar with 1 teaspoon ground cinnamon.
2. Roll the warm churros in the cinnamon-sugar mixture until fully coated.

3. Assemble the Ice Cream Sandwiches

1. Cool the churros: Let them sit at room temperature for about 5-10 minutes to avoid melting the ice cream too quickly.
2. Scoop the ice cream: Take a generous scoop of the pumpkin ice cream and place it onto the flat side of one churro.
3. Top and Press: Place another churro on top and gently press to form a sandwich.
4. Freeze for Stability (Optional): If serving later, wrap each sandwich in parchment paper and freeze for 10-15 minutes to firm up.

Serving and Decoration Ideas

• Drizzle with Chocolate: Melt dark or white chocolate and drizzle over the top for extra decadence.
• Caramel Swirl: A drizzle of warm caramel sauce pairs beautifully with the pumpkin flavors.
• Crushed Nuts: Sprinkle finely chopped pecans or walnuts for crunch.
• Whipped Cream: Add a dollop of whipped cream and a dash of cinnamon for a bakery-style presentation.

How to Store Churro Pumpkin Ice Cream Sandwiches

If you’re making these ahead of time or have leftovers (which is rare because they’re so delicious!), here’s how to store them properly:

Short-Term Storage (Up to 24 Hours)

• Place the assembled sandwiches on a baking sheet lined with parchment paper and freeze them for about 30 minutes to firm up.
• Once firm, transfer them to an airtight container and store in the freezer.

Long-Term Storage (Up to 1 Week)

• Wrap each sandwich individually in parchment paper or plastic wrap to prevent freezer burn.
• Store them in a ziplock bag or airtight container in the freezer.

Reheating Churros for Freshness

• If you want to refresh the churros after freezing, pop them in a 350°F (175°C) oven for 5 minutes to bring back some crispiness.
• Avoid microwaving, as it can make the churros soggy.

Churro Pumpkin Ice Cream Sandwich Variations

Want to put your own spin on these? Try these fun variations:

1. Chocolate Dipped Churro Sandwiches

• Dip half of each sandwich in melted dark chocolate and let it set before serving.

2. Mexican Hot Chocolate Churros

• Add ½ teaspoon of cayenne pepper and 1 teaspoon of cocoa powder to the churro dough for a spicy chocolate twist.

3. Maple Pecan Pumpkin Ice Cream

• Stir ¼ cup chopped candied pecans and 2 tablespoons maple syrup into the pumpkin ice cream before freezing.

4. Salted Caramel Pumpkin Delight

• Drizzle salted caramel sauce between the churros before adding the ice cream.

5. Mini Churro Bites

• Instead of full sandwiches, make bite-sized churros and serve with a side of pumpkin ice cream for dipping.

Nutritional Information (Per Serving – 1 Sandwich)

Nutrient	Amount
Calories	~350-400 kcal
Carbohydrates	50g
Protein	4g
Fat	15g
Sugar	30g
Fiber	2g

Note: These values are approximate and depend on portion sizes and toppings.

Frequently Asked Questions (FAQs)

1. Can I make the churros ahead of time?

Yes! You can make churros in advance and store them in an airtight container at room temperature for up to 24 hours. Reheat them in the oven at 350°F (175°C) for 5 minutes before assembling the sandwiches.

2. Do I need an ice cream maker?

It’s recommended for the creamiest texture, but if you don’t have one, you can freeze the pumpkin ice cream mixture in a shallow dish and stir it every 30 minutes for 3-4 hours to break up ice crystals.

3. Can I use store-bought ice cream?

Absolutely! If you’re short on time, a good-quality pumpkin ice cream or vanilla ice cream with pumpkin pie spice mixed in works well.

4. Can I bake the churros instead of frying them?

Yes! Pipe them onto a parchment-lined baking sheet, brush with melted butter, and bake at 400°F (200°C) for 18-20 minutes, flipping halfway through.

5. What’s the best way to serve these at a party?

• Pre-assemble mini sandwiches and freeze them so they’re ready to grab.
• Set up a DIY churro sandwich bar with different toppings like chocolate, caramel, and nuts.

Final Thoughts

These Churro Pumpkin Ice Cream Sandwiches are the ultimate fall dessert—crispy, creamy, and packed with warm spice flavors. Whether you make them for a party or a personal treat, they’re sure to be a hit. Try them today and let me know how they turn out!