Oreo churros sandwiches with ice cream

Everyone who has ever been to Spain knows churros. Those tasty dough sticks that you can dip in your coffee or chocolate for breakfast. But how about having them like a sandwich with ice cream in the middle as a great dessert option? And how about making them even better by adding Oreo cookies to the equation? This recipe makes 4 churros sandwiches.

Ingredients

  • 12 Oreo cookies
  • 1/3 cup of all-purpose flour
  • 2/3 cup of water
  • ¼ cup of sugar plus a second ¼ cup for rolling the churros in
  • 5 tablespoons of butter
  • 1 egg
  • 3-4 cups of vegetable oil (for frying; the amount depends on the size of your pot, the aim is for a 2 inch/5 centimeter depth)
  • 4 generous scoops of cookies & cream or vanilla ice cream

Start by splitting the Oreo cookies and separate the cream from the cookie shells with a knife and place in separate bowls. Grind the Oreo cookie shells in a food processor until you have Oreo cookie flour. Wisk an egg in a small bowl and set aside. Afterwards, place the water, butter and sugar in a pot and bring it to the boil. When the butter and sugar have melted, feed in the flour and pulverized Oreo cookie shells. Drizzle it all in bit by bit and slowly, so you have a smooth result. Use a spatula to massage the floury ingredients in. I find this much easier than with any other kitchen utensil. After everything is blended, add the egg while taking the pot off the heat and massage it into the dough as well. Once that is done, fill your dough into a piping bag and prepare a tray (that fits in your freezer) and put a layer of parchment paper on it. Now pipe a spiral ring of 2 inches in diameter each. The amount of dough should result in 8 of the rings, a.k.a. 4 churros sandwiches. To allow the rings to preserve their shape during frying, put them in the freezer for 45 min to one hour.

As for the frying, use a large/ideally high pot, add the vegetable oil and bring it to a boil. The tell-tale sign that your oil has reached the right temperature is when you dip in a spatula and little bubbles form around it. Peel the frozen Oreo rings off the parchment paper with a spatula and let them gently glide into the point to avoid any of the hot oil to spray out and potentially injure you. Cook them for 3-4 minutes. When they’re done, they will float on the top. Prepare a plate or cutting board and place 2 layers or paper towels on it for soaking up the excess oil.

Give the churros rings 2 minutes to cool down and then roll them in a small container with the ¼ cup of sugar mentioned in the ingredients. Place the sugared result on a plate and top it off with a scoop of ice cream and place a second sugared churros ring on top.

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