Churro Ice Cream Sandwich from V Street
Vegan food and cooking has increased in popularity and shifted dramatically over the past few years, and today we’re pumped to share an exciting new cookbook that’s changing the vegan food game! V Street by Rich Landau and Kate Jacoby, beloved chefs of Philadelphia’s nationally acclaimed restaurants Vedge and V Street, is full of bold spices and adventurous flavors inspired by the great ethnic and street foods of the world. V Street offers creative vegan riffs on street food from across the globe—drawing from the culinary traditions of Asia, the Middle East, South America, and more. With recipes from jerk sweet potato salad to sesame rice balls, there’s something in this cookbook for everyone. Filled with 100 internationally inspired recipes, behind-the-scenes anecdotes, food travel stories, and stunning color photography throughout, this is a must-have for vegetable lovers and everyone with a taste for adventure. Pre-order a copy of V Street from your favorite retailer, before it’s on sale October 4.
Today we’re sharing a recipe for Churro Ice Cream Sandwiches from the cookbook. Churros plus ice cream, what more do you need? This is the perfect recipe to beat the summer heat, while keeping it fun and delicious too.
Churro Ice Cream Sandwich
We move a lot of soft serve at V Street. Sometimes when we’re anxious to get on to a new flavor, we end with a little left over. On one particularly creative evening, we decided to freeze the leftovers into little rounds. The next morning, we prepped some tasty churro pastry dough, rolled it into little disks, and fried them off so we could roll them in cinnamon sugar and stack them around the ice cream pucks. And so was born the ultimate ice cream sandwich.
- 1 teaspoon sea salt
- 2 teaspoons brown sugar
- 1 tablespoon baking powder
- 1 tablespoon olive oil
- 2 cups flour plus more for dusting
- 1/2 cup granulated sugar
- 1 tablespoon cinnamon
- Canola oil for frying
- 1 pint of your favorite vegan ice cream
- Combine 2 cups water, the salt, brown sugar, baking powder, and olive oil in a medium saucepan and bring to a boil over medium heat. Whisk in the flour, stirring constantly just until fully combined, about 30 seconds.
- Transfer the dough to a plate, cover with plastic wrap, and let cool to room temperature, about 20 minutes.
- Line a sheet pan with parchment paper. On a floured work surface, roll the dough out into a 1/2-inch sheet and use a cookie cutter to stamp out twelve 2-inch circles. Arrange the churros on the baking pan. Cover the pan tightly in plastic wrap and freeze until ready to fry, up to 1 week.
- Line a plate with paper towels. Combine the granulated sugar and cinnamon in a small bowl and set aside. Preheat a fryer to 375°F or heat 2 inches of the oil in a large skillet or saucepan over high heat until the oil begins to ripple. Fry the churros, 2 to 4 at a time, for 4 minutes or until golden brown.
- Remove the churros from the heat and drain on the paper towel–lined plate for 1 minute to remove any excess oil. Lightly roll the churros in the cinnamon sugar. Place on a rack to cool for at least 5 minutes.
- Place a scoop of your favorite ice cream on a cooled churro and press a second churro on top to make a sandwich. Serve immediately.