Ingredients

For the Cinnamon Swirl:

  • 1/4 cup granulated sugar
  • 2 tablespoons brown sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup water

For the Shake:

  • 2 cups vanilla ice cream
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cinnamon swirl sauce (from above)
  • 1/2 cup crushed churros (store-bought or homemade, see below for homemade churros)
  • Whipped cream, for topping
  • Extra crushed churros or cinnamon sugar, for garnish

For Homemade Churros (Optional):

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 2 large eggs
  • Vegetable oil, for frying
  • 1/4 cup granulated sugar + 1 teaspoon cinnamon, for coating

Equipment

  • Small saucepan
  • Blender
  • Medium saucepan (if making homemade churros)
  • Piping bag with a star tip (for churros)
  • Deep fryer or heavy-bottomed pot (for churros)
  • Measuring cups and spoons
  • Mixing bowls
  • Whisk or spoon
  • Glasses for serving

Instructions

Step 1: Make the Cinnamon Swirl Sauce

  1. In a small saucepan, combine granulated sugar, brown sugar, cinnamon, melted butter, and water.
  2. Cook over medium heat, stirring constantly, until the mixture thickens slightly and becomes syrupy (about 3-5 minutes).
  3. Remove from heat and let it cool to room temperature. Set aside.

Step 2: Prepare Crushed Churros

If using store-bought churros:

  1. Break churros into small pieces and crush them into coarse crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
  2. Set aside 1/2 cup for the shake and extra for garnish.

If making homemade churros:

  1. In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium heat.
  2. Remove from heat, add flour, and stir until a dough forms.
  3. Let the dough cool for 5 minutes, then add eggs one at a time, mixing well until smooth.
  4. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 375°F (190°C).
  5. Transfer dough to a piping bag with a star tip. Pipe 3-4 inch strips of dough into the hot oil.
  6. Fry until golden brown (about 2-3 minutes per side). Drain on paper towels.
  7. Toss warm churros in a mixture of 1/4 cup sugar and 1 teaspoon cinnamon.
  8. Let cool, then crush 1/2 cup of churros for the shake and reserve extra for garnish.

Step 3: Make the Shake

  1. In a blender, combine vanilla ice cream, milk, vanilla extract, ground cinnamon, cinnamon swirl sauce, and 1/2 cup crushed churros.
  2. Blend until smooth and creamy. If the shake is too thick, add a bit more milk; if too thin, add more ice cream.

Step 4: Assemble and Serve

  1. Drizzle some cinnamon swirl sauce inside the serving glasses for a swirl effect.
  2. Pour the shake into the glasses.
  3. Top with whipped cream, a sprinkle of crushed churros or cinnamon sugar, and an extra drizzle of cinnamon swirl sauce.
  4. Serve immediately with a straw or spoon.

Tips

  • For a stronger churro flavor, add more crushed churros to the shake.
  • Adjust the cinnamon in the swirl sauce to taste.
  • Store any leftover cinnamon swirl sauce in an airtight container in the refrigerator for up to 1 week.
  • If you don’t have a piping bag for churros, use a zip-top bag with a corner cut off.

Nutritional Information (Approximate, per serving)

  • Calories: 600-700 kcal
  • Fat: 30g
  • Carbohydrates: 75g
  • Protein: 8g
  • Sugar: 55g

Serves 2