Food Handler Classes
Food Manager Classes

Cookies and Cream Churro Ice Cream Sandwich

A recipe for an ice cream sandwich featuring churros and Oreo cookies

You can find this recipe at El Restaurante

Recipe by Pastry Chef Kursten Riggott, Palm Beach Marriott Singer Island Beach Resort & Spa, Riviera Beach, Fla.

The churros

Makes about about 16 disks

1 c. water

1 stick unsalted butter

¾ c. all-purpose flour

¼ c. cocoa powder

2 T. sugar

3 T. Oreo crumbs

3 eggs

Sugar or cinnamon sugar for dusting

  Combine water, butter and sugar in a pot and bring to boil. Combine all-purpose flour, cocoa powder and Oreo crumbs in a bowl; whisk to combine. Once liquid comes to boil, add the flour mixture and stir with a wooden spoon until dough pulls away from side of pot. Pour into the bowl of a stand mixer fitted with a paddle attachment. Turn mixer on low speed; once steam goes away add in eggs one at a time. Once the last egg has been added turn up speed to medium and mix until a thick batter forms. Spoon batter into a piping bag fitted with a small star tip and pipe a 3-inch circle onto a parchment paper that has been placed on a sheet tray. Place in freezer overnight.

     Fill a large sauce pot halfway with canola oil; heat oil to 375˚F (or use a tabletop deep fryer). Once oil has reached 375˚, fry Oreo churro disks for about 5-6 minutes. Shake off the excess oil and let drain onto a paper towel. Toss the churros in either sugar or cinnamon sugar, depending on preference. Let cool.

The vanilla bean ice cream

Makes about 4 cups

2 ½ cups heavy cream

1 vanilla bean, scraped

4 eggs

2 egg yolks

1 cup sugar

Heat the cream in a pot until it starts to simmer. Whisk in eggs, yolks and vanilla bean (both whole bean and the scraped insides). Turn heat to low and whisk 8-10 minutes, whisking constantly. Once cooked, turn off heat and stir in sugar. Strain the ice cream into a bowl. Let cool, then place in freezer overnight. Place a scoop of ice cream between two churro disks and roll the sides in crushed Oreo crumbs or sprinkles. Serve immediately.


El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or

For advertising information, please contact publisher Ed Avis at or 708-218-7755.


A collection of interesting recipes than range from appetizing dinner dishes to your favorite alcoholic beverages.

Cannabis Handler Classes for Budtenders