White Chocolate Peanut Butter Churro Ice Cream Sandwiches

For Christmas 2018, my little brother gave me a jar of white chocolate peanut butter, a box of local all-purpose flour, and a handwritten notecard that read: “Baking Challenge!” Coolest. Gift. Ever.

The challenge? Use the peanut butter and the flour to create a churro-inspired treat. Because this was a “challenge,” I wanted to do something I’ve never done before (any other Chopped viewers out there who get frustrated when the contestants play it safe?). It took me a bit, but I finally came up with a plan: churro ice cream sandwiches with homemade PB ice cream.

So I found a recipe for chunky PB ice cream here, and a good churro bun recipe from The Southern Fatty and got to work!

The result? Amazingness. Would definitely do again with some minor tweaks: a little more peanut butter and salt to the ice cream to balance out the “cream” taste, and hotter frying oil for the churros so that they crisp up even more and don’t soak in too much oil. These buns will get enough moisture holding in that ice cream, so do what you can to help prevent them from getting too soggy!

This was a winner all around, and a nice reminder that thoughtfulness and experiences always make the best gifts!

White Chocolate Peanut Butter Ice Cream (from Williams Sonoma Blog)


    1 1/3 cups (11 fl. oz./340 ml) heavy cream
    1 cup (8 fl. oz./250 ml) whole milk
    3/4 cup (7 1/2 oz./235 g) crunchy white chocolate peanut butter, at room temperature
    3/4 cup (6 oz./185 g) sugar
    1/4 tsp. salt
    1/2 cup (3 oz./90 g) chopped toasted peanuts


In a bowl, whisk together the cream, milk, peanut butter, sugar and salt until the peanut butter is mostly dissolved. Let stand until the sugar dissolves, at least 10 minutes. Cover and refrigerate until cold, at least 2 hours and up to 1 day.

Prepare an ice cream maker with at least a 1-quart (1-l) capacity according to the manufacturer’s directions. Pour the peanut butter mixture into the ice cream maker and churn until the mixture reaches the consistency of thick whipped cream. During the last 2 minutes of churning, add the peanuts and continue to churn until incorporated. Transfer to a plastic freezer container, cover tightly, and freeze until firm, at least 3 hours or up to 3 days. Makes about 1 quart (1 l).

Churro Buns (from Southern Fatty)

  • 1 stick (110 g) butter
  • 1 cup (235 ml) water
  • 1 tablespoon (13 g) sugar
  • ¼ teaspoon salt
  • 1 cup (120 g) flour
  • 1 cup (180-200 g) eggs (about 3 large)
  • 1 teaspoon vanilla
  • cinnamon/sugar mixture
Start by making the churro base:
  1. Prepare all of the ingredients in advance of starting the recipe. Mise en place!
  2. Add water, butter, sugar, salt to medium sauce pan.
  3. Simmer over medium heat until butter has completely melted and water is steaming.
  4. Right when water reaches its first boil, remove pan from heat and dump all of the flour in at once.
  5. Stir rapidly with a wooden spoon to incorporate flour into wet mix.
  6. Return to medium heat and continue stirring. The dough will form a ball and start to leave a film on the bottom of the pan. Continue stirring.
  7. After cooking for about 2 minutes over the heat, remove and allow to cool slightly for 3-4 minutes.
  8. Transfer dough to mixer with a paddle attachment.
  9. On medium/low speed, add one egg at a time, allowing the mixer to completely incorporate each egg before adding the next. It will start to look like it is separating. Just allow it to continue mixing and it will incorporate. Add the vanilla.
  10. After all of the eggs have been added and the mixture is smooth, stop mixing and transfer to a piping bag fitted with a star tip.
  11. Pipe snug spirals onto a silicone mat or parchment paper-lined baking sheet that will fit in your freezer.
  12. You can pipe these pretty close to each other, as you will just remove them to fry to finish them off.
  13. Freeze for at least 30 minute
  1. Heat oil (at least 2 inches) to 350 F.
  2. When oil is at temperature, remove churros from freezer and fry until golden, about 2 minutes on each side.
  3. Immediately dredge churros in cinnamon/sugar mixture to completely cover.
  4. Remove to paper-lined try to cool.
  5. When cool, scoop ice cream between and enjoy!

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