Why You’ll Love This Recipe
- Great use for sourdough discard
- Crispy cinnamon-sugar coating
- Soft and chewy cookies
- Creamy ice cream center
- Perfect make-ahead dessert
- Unique bakery-style treat
Ingredients
For the Sourdough Cookies
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup (120 g) sourdough discard
- 2¾ cups (345 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Churro Coating
- ½ cup (100 g) granulated sugar
- 2 teaspoons ground cinnamon
Ice Cream Filling
- 1 quart (1 liter) vanilla ice cream
Optional Flavors
- Cinnamon ice cream
- Dulce de leche ice cream
- Salted caramel ice cream
- Chocolate ice cream
Equipment
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper
- Ice cream scoop
Step 1: Prepare the Cookie Dough
In a large bowl, cream together:
- Butter
- Brown sugar
- Granulated sugar
Beat for:
3–4 minutes
until light and fluffy.
Add:
- Egg
- Vanilla extract
- Sourdough discard
Mix until smooth.
Step 2: Combine Dry Ingredients
In a separate bowl whisk together:
- Flour
- Baking soda
- Baking powder
- Salt
- Cinnamon
Gradually add the dry ingredients to the wet mixture.
Mix just until combined.
Do not overmix.
Step 3: Chill the Dough
Cover and refrigerate for:
1 hour
This prevents excessive spreading and improves flavor.
Step 4: Shape the Cookies
Preheat oven to:
350°F (175°C)
Line baking sheets with parchment paper.
Scoop dough into large balls (about 2 tablespoons each).
Place 2 inches apart on prepared baking sheets.
Flatten slightly.
Step 5: Bake
Bake for:
10–12 minutes
until edges are lightly golden.
Centers should remain soft.
Allow cookies to cool on the baking sheet for 5 minutes.
Transfer to a wire rack.
Cool completely.
Step 6: Apply the Churro Coating
Mix cinnamon and sugar in a shallow bowl.
While cookies are still slightly warm, lightly brush with melted butter (optional).
Coat generously in the cinnamon-sugar mixture.
Step 7: Assemble the Ice Cream Sandwiches
Let ice cream soften slightly.
Place a scoop of ice cream on the flat side of one cookie.
Top with a second cookie.
Press gently until the ice cream reaches the edges.
Step 8: Freeze
Place assembled sandwiches on a tray.
Freeze for:
1–2 hours
until firm.
Optional Decorative Edges
Roll the exposed ice cream edges in:
- Mini chocolate chips
- Crushed churro pieces
- Cinnamon sugar
- Toffee bits
- Sprinkles
Homemade Cinnamon Ice Cream (Optional)
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup sugar
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
Whisk together and churn according to your ice cream maker’s instructions.
Freeze until firm.
Serving Suggestions
Serve with:
- Hot chocolate
- Espresso
- Mexican coffee
- Salted caramel sauce
- Chocolate drizzle
Storage
Freezer
Store wrapped individually in plastic wrap and an airtight container for up to:
- 2 weeks
Baker’s Tips
✔ Use room-temperature sourdough discard for easier mixing.
✔ Slightly underbake the cookies for a chewy texture.
✔ Freeze assembled sandwiches before serving for clean bites.
✔ Cinnamon ice cream creates an extra authentic churro flavor.
✔ Large cookies work best for sturdy sandwiches.
Yield
8–10 ice cream sandwiches
Prep Time
25 minutes
Chill Time
1 hour
Bake Time
12 minutes
Freeze Time
2 hours
Total Time
Approximately 3 hours 40 minutes
These Churro Sourdough Cookie Ice Cream Sandwiches feature chewy cinnamon-sugar sourdough cookies wrapped around creamy ice cream, creating a bakery-worthy frozen dessert that’s crunchy, chewy, creamy, and completely irresistible.
