Churro Ice Cream Sundae

Churro Ice Cream Sundae

Perfectly crispy and impeccably creamy, this dessert is a sweet summer treat. Paired with whipped cream, raspberries and pineapple, the cherry on top of this sundae is actually cinnamon-sugar for a delicious churro taste.

Churro Ice Cream Sundae

Serves: 4 Prep time: 15 minutes Total time: 5 hours, 15 minutes


  • 2 cups Great Value Cowmooflage Ice Cream
  • 1 egg (yolk discarded or 1/4 cup egg white)
  • 2 cups Corn Flakes (finely crushed)
  • 1 tbsp sugar
  • 1 tsp cinnamon
  • Vegetable oil for frying
  • 1 cup whipped topping
  • 1 1/3 cups pineapple tidbits
  • 1 1/3 cups raspberries


Line a rimmed baking sheet with plastic wrap.

Using a scoop, place 4, ½-cup balls of ice cream onto the prepared baking sheet. Freeze for 1 hour. Once hardened, shape ice cream with hands to round out bottoms.

Whisk egg white until frothy in a medium bowl. Place Corn Flakes in a shallow dish. Dip ice cream in egg to coat completely and then coat in corn flakes. Return to prepared pan and freeze for 4 hours.

Stir sugar and cinnamon in a small bowl.

Heat 2 inches of oil in medium, heavy-bottomed saucepan to 375⁰F. Add ice cream in batches of 2 and fry for 15 seconds, turning gently with a slotted spoon. Remove with slotted spoon.

Remove and place in 4 bowls, adding a ¼ cup of whipped topping on each. Distribute pineapple and raspberries evenly among the bowls. Sprinkle each sundae with 1 tsp cinnamon sugar.

Tip: To make this dish even more authentic, drizzle with chocolate sauce and dulce de leche.

>> Home Made Ice Cream Recipe for Coffee Can Ice Cream

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