• 1 qt. vanilla ice cream, softened
  • 7-3/4 oz. OREO Small Cookie Pieces, divided
  • 13 oz. water
  • 6-1/2 oz. butter
  • 3-1/2 oz. granulated sugar, divided
  • 1/4 tsp. salt
  • 10 oz. all-purpose flour
  • 11 oz. eggs


Nutritional facts are based on a single serving
Calories 330
Total fat 18g
Saturated fat 10g
Trans fat 0.5g
Cholesterol 110mg
Sodium 220mg
Carbohydrate 37g
Dietary fiber 1g
Sugars 18g
Protein 6g
Calcium 6%DV
Iron 10%DV


  1. Using  2-3/4-inch round cookie cutter, trace 32 circles on parchment paper, spaced 1- inch apart, to create templates for piping churros.
  2. Combine  ice cream and 5 oz. OREO Pieces. Freeze at least 2 hours or until firm enough to scoop. Portion 16 ice cream balls using #16 scoop; flatten slightly. Freeze on sheet pan until ready to use.
  3. Meanwhile,  bring water, butter, 1/2 oz. sugar and salt to boil in saucepan. Add flour all at once, stirring with wooden spoon until mixture forms a ball. Remove from heat. Gradually add eggs, mixing until incorporated after each addition. Stir in remaining 2.75 oz. OREO Pieces just until combined. Spoon batter into pastry bag fitted with 3/8-inch plain tip.
  4. Beginning  at center of circle template, pipe a spiral of batter to fill each circle. Carefully slide off 1 churro at a time into 350°F deep fryer. Cook until golden brown on both sides. Remove with slotted spoon or spider; drain well. Sprinkle with 2 tsp. sugar; keep warm. Repeat with remaining batter circles.
  5. When  ready to serve, place 1 ice cream portion on flat side of 1 churro. Top with second churro to create sandwich.
  6. Variation:

    Sprinkle warm churros with cinnamon-sugar instead of granulated sugar.

Have some cookies.

Our site delivers snacking insights to foodservice professionals, and it uses cookies to make your experience better. By continuing to navigate on this website, you accept our policy regarding the usage of cookies. Read our Privacy Policy to learn more.