Cinnamon Churro Ice Cream with Dulce de Leche Swirls

Name: Cinnamon Churro Ice Cream With Dulce De Leche Swirls
Prep time: 35 min
Cook time: 25 min
Total time: 9 h 40 min
Yield: 1 1/2 quarts, about 10 servings
Cuisine: International
Ingredients: 2 cups heavy cream, divided; 1 cup whole milk; 1/2 cup granulated sugar; 1/4 cup packed light brown sugar; 1 tablespoon light corn syrup; 2 cinnamon sticks; 1 teaspoon ground cinnamon; 1/4 teaspoon fine sea salt; 5 large egg yolks; 1 tablespoon pure vanilla extract or vanilla bean paste; 1 sheet frozen puff pastry, thawed in the refrigerator but still cold, about 8.5 ounces; 2 tablespoons unsalted butter, melted; 1/4 cup granulated sugar; 2 teaspoons ground cinnamon; 1/8 teaspoon fine sea salt; 3 ounces white chocolate, finely chopped and melted; 3/4 cup dulce de leche; 1 tablespoon whole milk; 1/8 teaspoon fine sea salt

Imperial July 2, 2026July 2, 2026

Quick Recipe Version (TL;DR)

Yield: 1 1/2 quarts, about 10 servings
Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 9 hours 40 minutes, including steeping, chilling, churning, and freezing

Quick Ingredients

Ice cream base: 2 cups heavy cream, divided; 1 cup whole milk; 1/2 cup granulated sugar; 1/4 cup packed light brown sugar; 1 tablespoon light corn syrup; 2 cinnamon sticks; 1 teaspoon ground cinnamon; 1/4 teaspoon fine sea salt; 5 large egg yolks; 1 tablespoon pure vanilla extract or vanilla bean paste
Churro pastry crunch: 1 sheet frozen puff pastry, thawed but cold, about 8.5 ounces; 2 tablespoons unsalted butter, melted; 1/4 cup granulated sugar; 2 teaspoons ground cinnamon; 1/8 teaspoon fine sea salt; 3 ounces white chocolate, melted
Dulce de leche swirl: 3/4 cup dulce de leche; 1 tablespoon whole milk; 1/8 teaspoon fine sea salt

Do This

1. Freeze your ice cream maker bowl for at least 24 hours if your machine requires it, and preheat the oven to 400°F.
2. Cut puff pastry into small squares, bake until golden, toss with butter and cinnamon sugar, bake again until crisp, then cool completely.
3. Coat the cooled pastry pieces lightly in melted white chocolate and freeze for 10 minutes to help them stay crunchy in the ice cream.
4. Heat milk, 1 cup cream, sugars, corn syrup, cinnamon sticks, ground cinnamon, and salt to 170°F; steep for 20 minutes.
5. Temper egg yolks, cook the custard to 175°F to 180°F, strain into the remaining 1 cup cold cream, stir in vanilla, then chill for at least 4 hours.
6. Churn the chilled base for 20 to 25 minutes, until thick like soft serve.
7. Layer churned ice cream with dulce de leche and churro pastry pieces, swirl gently, and freeze for 4 hours before scooping.

Why You’ll Love This Recipe

It tastes like a frozen churro sundae: warm cinnamon, cozy vanilla, buttery pastry crunch, and caramel-like dulce de leche in every scoop.
The pastry pieces stay satisfyingly crunchy: a thin white chocolate coating helps protect the cinnamon sugar puff pastry from getting soggy.
The custard base is rich and scoopable: egg yolks, cream, and a touch of corn syrup create a smooth, creamy texture.
It is special but approachable: store-bought puff pastry and dulce de leche keep the recipe friendly for home cooks.

Grocery List

Produce: None required.
Dairy: Heavy cream, whole milk, large eggs, unsalted butter, white chocolate.
Pantry: Granulated sugar, light brown sugar, light corn syrup, cinnamon sticks, ground cinnamon, fine sea salt, pure vanilla extract or vanilla bean paste, frozen puff pastry, dulce de leche.

Full Ingredients

Cinnamon-Vanilla Ice Cream Base

2 cups heavy cream, divided
1 cup whole milk
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 tablespoon light corn syrup
2 cinnamon sticks
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
5 large egg yolks
1 tablespoon pure vanilla extract or vanilla bean paste

Crunchy Cinnamon Sugar Pastry Pieces

1 sheet frozen puff pastry, thawed in the refrigerator but still cold, about 8.5 ounces
2 tablespoons unsalted butter, melted
1/4 cup granulated sugar
2 teaspoons ground cinnamon
1/8 teaspoon fine sea salt
3 ounces white chocolate, finely chopped and melted

Dulce de Leche Swirl

3/4 cup dulce de leche
1 tablespoon whole milk
1/8 teaspoon fine sea salt

Step-by-Step Instructions

Step 1: Prep the equipment and preheat the oven

If your ice cream maker uses a freezer bowl, make sure the bowl has been frozen solid for at least 24 hours. Place a 9-by-5-inch loaf pan or other 1 1/2-quart freezer-safe container in the freezer so it is cold when you layer the ice cream later. Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.

Step 2: Bake the churro pastry pieces

Unfold the cold puff pastry on a lightly floured surface. Cut it into 1/2-inch squares or small rough pieces. Spread the pieces in a single layer on the prepared baking sheet, leaving a little space between them so they can puff and crisp. Bake at 400°F for 10 to 12 minutes, or until puffed and lightly golden.

While the pastry bakes, stir together 1/4 cup granulated sugar, 2 teaspoons ground cinnamon, and 1/8 teaspoon fine sea salt in a medium bowl. Remove the pastry from the oven, drizzle with 2 tablespoons melted butter, and toss gently with the cinnamon sugar until coated. Return the pieces to the baking sheet and bake for 3 to 5 minutes more, until deeply golden, dry to the touch, and crisp. Let cool completely on the pan for about 20 minutes.

Step 3: Coat the pastry pieces for extra crunch

Place the cooled cinnamon sugar pastry pieces in a bowl. Drizzle the melted white chocolate over them and toss gently until the pieces are very lightly coated. You are not trying to make candy clusters; the goal is a thin moisture barrier that helps the pastry stay crunchy in the ice cream. Spread the coated pieces back onto the parchment-lined baking sheet and freeze for 10 minutes, or until the chocolate is firm. Break apart any large clusters and keep the pieces cold until ready to layer.

Step 4: Infuse the cream with cinnamon

In a medium saucepan, combine 1 cup of the heavy cream, the whole milk, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1 tablespoon light corn syrup, 2 cinnamon sticks, 1 teaspoon ground cinnamon, and 1/4 teaspoon fine sea salt. Warm over medium heat, stirring often, until the mixture is steaming and reaches about 170°F. Do not let it boil.

Remove the saucepan from the heat, cover, and let the dairy steep for 20 minutes. This gives the cinnamon sticks time to release a warm, bakery-style flavor into the base.

Step 5: Cook the custard base

Place the 5 egg yolks in a medium heatproof bowl and whisk until smooth. Rewarm the cinnamon cream mixture over medium-low heat until it is steaming again, then slowly ladle about 1 cup of the hot liquid into the egg yolks while whisking constantly. This gradually warms the yolks so they do not scramble.

Pour the tempered egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a flexible spatula and scraping the bottom and corners of the pan, until the custard thickens slightly and reaches 175°F to 180°F, about 5 to 7 minutes. The custard should lightly coat the back of a spoon. Remove from the heat immediately; do not boil.

Step 6: Strain, flavor, and chill the base

Pour the remaining 1 cup cold heavy cream into a clean medium bowl. Set a fine-mesh strainer over the bowl. Strain the hot custard into the cold cream, discarding the cinnamon sticks and any tiny bits of cooked egg. Stir in 1 tablespoon pure vanilla extract or vanilla bean paste.

Set the bowl in an ice bath and stir occasionally for 15 to 20 minutes, until the base is cool to the touch. Cover and refrigerate for at least 4 hours, or until the base is very cold, ideally 40°F or below. For the smoothest texture and deepest flavor, chill it overnight.

Step 7: Prepare the dulce de leche swirl

In a small microwave-safe bowl, combine 3/4 cup dulce de leche, 1 tablespoon whole milk, and 1/8 teaspoon fine sea salt. Microwave for 10 to 15 seconds, just until loosened, then stir until smooth and spoonable. Let it cool to room temperature before layering. It should be thick but easy to drizzle; if it is hot, it can melt the churned ice cream.

Step 8: Churn the ice cream

Remove the chilled custard base from the refrigerator and whisk it briefly to smooth it out. Churn in your ice cream maker according to the manufacturer’s instructions, usually 20 to 25 minutes, until the ice cream looks thick, creamy, and similar to soft serve. Keep the churro pastry pieces and dulce de leche ready nearby so you can layer everything right away.

Step 9: Layer, swirl, and freeze

Spoon about one-third of the churned ice cream into the chilled loaf pan. Drizzle with one-third of the dulce de leche and sprinkle with one-third of the chilled churro pastry pieces. Repeat the layers two more times. Use a butter knife or skewer to make 3 to 4 gentle figure-eight swirls through the pan. Avoid overmixing, or the dulce de leche will disappear into the base instead of creating beautiful ribbons.

Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream. Cover the pan tightly and freeze for at least 4 hours, or until firm enough to scoop. Let the ice cream sit at room temperature for 5 to 10 minutes before serving for the creamiest texture.

Pro Tips

Chill the base thoroughly: A very cold base churns faster and creates smaller ice crystals, which means smoother ice cream.
Do not skip the straining step: It removes cinnamon stick fragments and any tiny bits of egg for a silky finish.
Keep the pastry pieces small: Pieces around 1/2 inch are large enough to crunch but small enough to scoop easily.
Use a light hand with the swirl: A few gentle passes create thick dulce de leche ribbons; too much stirring turns the whole batch caramel-colored.
Let the ice cream temper before scooping: Five to ten minutes at room temperature softens the custard base without melting the swirls.

Variations

Chocolate churro ice cream: Add 2 tablespoons unsweetened cocoa powder to the dairy mixture in Step 4 and whisk well before steeping.
Extra caramel crunch: Replace half of the churro pastry pieces with 1/2 cup chopped toasted pecans or walnuts.
No-churn shortcut: For a quicker version, fold 2 teaspoons ground cinnamon and 1 tablespoon vanilla into 1 can, 14 ounces, sweetened condensed milk, then fold in 2 cups heavy cream whipped to soft peaks. Layer with the prepared pastry pieces and dulce de leche, then freeze for 6 hours.

Storage & Make-Ahead

Store the ice cream tightly covered in the freezer for up to 2 weeks. For the best crunch, enjoy it within the first 3 to 5 days, since pastry pieces slowly soften once frozen into ice cream. The custard base can be made up to 24 hours ahead and kept refrigerated. The cinnamon sugar pastry pieces can be baked and coated with white chocolate up to 2 days ahead; store them in an airtight container in the freezer until ready to use. The dulce de leche swirl can be mixed up to 1 week ahead and refrigerated, then gently warmed for 10 to 15 seconds and cooled to room temperature before layering.

Nutrition (per serving)