Gluten-Free No Churn Churro Ice Cream
Creamy no-churn ice cream that captures the beloved flavors of churros without needing an ice cream maker. Features a homemade cinnamon sugar pie crust that gets baked until golden and crumbled into the rich vanilla ice cream base. The combination of cream cheese, sweetened condensed milk, and whipped cream creates an incredibly smooth texture, while the crunchy cinnamon crust pieces provide delightful contrast and authentic churro taste. Perfect for summer gatherings or whenever you crave that classic fairground treat in frozen form.
Ingredients
- 1 pie crust, from refrigerated pack or homemadegraham crackers1 sleeve crushedgluten-free option
different texture but similar sweetness
- 1 tablespoon granulated sugar
- 2 teaspoons ground cinnamon, divided
- 2 cups heavy whipping cream, cold
- 1 14 ounce can sweetened condensed milk
- 8 ounces cream cheese
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat oven and line cookie sheet with parchment paper
- 2
Mix granulated sugar and cinnamon in small bowl
- 3
Unroll pie crust and sprinkle with cinnamon sugar mixture
- 4
Press lightly with hands to seal sugar to crust and spray with cooking spray
- 5
Bake crust until light golden brown around edges
- 6
Cool crust completely before proceeding
- 7
Beat heavy whipping cream until stiff peaks form
- 8
Mix cream cheese and sweetened condensed milk with hand mixer until smooth
- 9
Mix in vanilla and remaining cinnamon, then fold in whipped cream
- 10
Crumble cooled pie crust into small pieces and stir into ice cream mixture
- 11
Transfer to large resealable container and freeze until firm
Tips
Reserve about 1/4 of the baked crust for topping to add extra texture and visual appeal when serving.
Using a hand mixer for the cream cheese mixture eliminates lumps and creates a perfectly smooth ice cream base.
Freeze overnight rather than just 4 hours for the best scooping consistency and fully developed flavors.
Good to Know
Keep in freezer in sealed container for up to one month
Can be made completely ahead and frozen until ready to serve
Scoop directly from freezer, let soften 2-3 minutes if very firm
Common Mistakes
Don't skip cooling the crust completely to avoid melting the ice cream base
Beat cream to stiff peaks to ensure proper texture in final product
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
different texture but similar sweetness
Full guide →FAQ
Can I make this without an ice cream maker?
Yes, this is specifically a no-churn recipe that requires no special equipment other than a hand mixer and freezer space.
What if I don't have a pie crust?
You can substitute graham crackers or cinnamon cookies, crushing them and mixing with butter and cinnamon for a similar crunchy element.
How long will this keep in the freezer?
The ice cream will maintain best quality for up to one month when stored in a sealed container in the freezer.