Warm cinnamon sugar churro bites meet creamy dulce de leche ice cream in this indulgent sundae. Topped with whipped cream and a generous drizzle of N’dulce, each spoonful brings together crisp pastry, cool ice cream, and rich caramel flavor.
Ingredients
For the churro bites
- 1 cup water
- 2 tablespoons unsalted butter
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 1 cup all-purpose flour
- Vegetable oil, for frying
- ⅓ cup granulated sugar mixed with 1 teaspoon ground cinnamon, for coating
For the sundaes
- 1 quart dulce de leche ice cream
- ½ cup N’dulce dulce de leche
- 1–2 tablespoons milk, as needed
- 1 cup whipped cream
- Flaky sea salt, optional
Instructions
- Make the dough. Bring the water, butter, sugar, and salt to a boil in a saucepan. Reduce the heat to low, add the flour all at once, and stir firmly until a smooth dough forms. Cook, stirring, for another 1–2 minutes. Remove from heat and cool for 5 minutes.
- Prepare the oil. Heat 2 inches of vegetable oil in a heavy pot to 350°F / 175°C. Fill the pot no more than halfway.
- Fry the churro bites. Transfer the warm dough to a sturdy piping bag fitted with a large open-star tip. Carefully pipe 1½-inch pieces into the oil, snipping with kitchen scissors. Fry in small batches for 3–5 minutes, turning until golden and cooked through.
- Coat with cinnamon sugar. Drain briefly on paper towels, then toss the warm churro bites in the cinnamon sugar.
- Warm the drizzle. Gently heat the N’dulce in a microwave-safe bowl in 10-second intervals. Stir in milk a little at a time until pourable.
- Assemble. Divide the ice cream among four bowls. Add churro bites, drizzle with warm dulce de leche, and top with whipped cream. Finish with another drizzle and a small pinch of flaky salt, if desired. Serve immediately.
Photo styling tipTuck several churro bites between the scoops, then pipe the whipped cream high in the center.
