- High in protein
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- Vegetarian
For a dessert with flair, try our twist on a classic ice cream sandwich, made with decadent churros and topped with pineapple salsa.
- Serves4
- Cook time25 minutes
- Prep time30 minutes, + 10 mins standing, 10 mins cooling & 6 hours freezing time
Ingredients
- 125g butter
- 2 tbs caster sugar
- 1 1/3 cups (200g) plain flour
- 3 Coles Australian Free Range Eggs
- 1/2 cup (110g) caster sugar, extra
- 1 tsp ground cinnamon
- Vegetable oil, to shallow-fry
- Caramel sauce, to serve
- Toasted shredded coconut, to serve
- Mint sprigs, to serve
Coconut ice cream
- 1L tub vanilla ice cream
- 50g sachet coconut milk powder
Pineapple salsa
- 1/2 pineapple, peeled, cored, chopped
- 1 tbs chopped mint
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the coconut ice cream, transfer the ice cream to a bowl, reserving the ice cream container. Set aside for 10 mins to soften slightly. Add the coconut powder and fold to combine. Return the ice cream mixture to the container, pressing down firmly. Cover and place in the freezer for 6 hours or overnight until firm.
Step 2
Combine the butter, sugar and 1 cup (250ml) water in a medium saucepan over high heat. Cook for 2 mins or until butter melts. Bring to the boil. Stir in flour. Cook, stirring, for 2-3 mins or until dough comes away from the pan and forms a ball. Set aside for 10 mins to cool.
Step 3
Transfer dough to the bowl of an electric mixer. Add the eggs, 1 at a time, beating well between each addition. Beat for 2 mins or until mixture is smooth. Spoon into a large piping bag fitted with a 1.5cm fluted nozzle.
Step 4
Combine extra sugar and cinnamon in a small shallow bowl. Pour enough vegetable oil into a large deep frying pan to reach 1cm up the side of the pan. Heat over medium-high heat. Carefully pipe batter into hot oil in a coil shape until about 10cm in diameter (use a small knife to cut batter from piping bag). Repeat 3 more times to form 4 discs. Cook for 2-3 mins or until golden. Carefully turn and cook for a further 2-3 mins or until golden and crisp.
Step 5
Use a slotted spoon to transfer the churros to the cinnamon mixture and toss to coat. Transfer to a plate. Repeat with the remaining batter, oil and sugar mixture to make 8 discs.
Step 6
To make the pineapple salsa, place the pineapple and mint in a bowl and toss to combine.
Step 7
Divide 4 warm churros among serving plates and top with a scoop of ice cream. Top with the remaining 4 churros. Serve with the pineapple salsa, caramel sauce, coconut and mint sprigs.
Recipe tip
COOK. STORE. SAVE.
Quick fix: Instead of making the coconut ice cream, pick up Coles Nature’s Kitchen Plant Based Vanilla Bean 1L, which is made from coconut cream, and use it straight from the tub – no coconut milk powder required.
Use it up: Make a dessert out of the leftover pineapple and coconut using coles.com.au/caramelisedpineapple for inspiration.
Churro coconut ice cream sandwiches
- Serves4
- Cook time25 minutes
- Prep time30 minutes, + 10 mins standing, 10 mins cooling & 6 hours freezing time
Ingredients
- 125g butter
- 2 tbs caster sugar
- 1 1/3 cups (200g) plain flour
- 3 Coles Australian Free Range Eggs
- 1/2 cup (110g) caster sugar, extra
- 1 tsp ground cinnamon
- Vegetable oil, to shallow-fry
- Caramel sauce, to serve
- Toasted shredded coconut, to serve
- Mint sprigs, to serve
Coconut ice cream
- 1L tub vanilla ice cream
- 50g sachet coconut milk powder
Pineapple salsa
- 1/2 pineapple, peeled, cored, chopped
- 1 tbs chopped mint
Description
For a dessert with flair, try our twist on a classic ice cream sandwich, made with decadent churros and topped with pineapple salsa.
Method
Step 1
To make the coconut ice cream, transfer the ice cream to a bowl, reserving the ice cream container. Set aside for 10 mins to soften slightly. Add the coconut powder and fold to combine. Return the ice cream mixture to the container, pressing down firmly. Cover and place in the freezer for 6 hours or overnight until firm.
Step 2
Combine the butter, sugar and 1 cup (250ml) water in a medium saucepan over high heat. Cook for 2 mins or until butter melts. Bring to the boil. Stir in flour. Cook, stirring, for 2-3 mins or until dough comes away from the pan and forms a ball. Set aside for 10 mins to cool.
Step 3
Transfer dough to the bowl of an electric mixer. Add the eggs, 1 at a time, beating well between each addition. Beat for 2 mins or until mixture is smooth. Spoon into a large piping bag fitted with a 1.5cm fluted nozzle.
Step 4
Combine extra sugar and cinnamon in a small shallow bowl. Pour enough vegetable oil into a large deep frying pan to reach 1cm up the side of the pan. Heat over medium-high heat. Carefully pipe batter into hot oil in a coil shape until about 10cm in diameter (use a small knife to cut batter from piping bag). Repeat 3 more times to form 4 discs. Cook for 2-3 mins or until golden. Carefully turn and cook for a further 2-3 mins or until golden and crisp.
Step 5
Use a slotted spoon to transfer the churros to the cinnamon mixture and toss to coat. Transfer to a plate. Repeat with the remaining batter, oil and sugar mixture to make 8 discs.
Step 6
To make the pineapple salsa, place the pineapple and mint in a bowl and toss to combine.
Step 7
Divide 4 warm churros among serving plates and top with a scoop of ice cream. Top with the remaining 4 churros. Serve with the pineapple salsa, caramel sauce, coconut and mint sprigs.