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INGREDIENTS

Servings
  • 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

NUTRITION FACTS

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

DIRECTIONS

  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.

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