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Whole ice cream pie with one slice take out in a white pie dish, with the jar of caramel sauce in the upper left hand corner small dish of cinnamon in bottom left corner flowers also in photo

Churro Ice Cream Pie with homemade caramel sauce

Sheila
Churro Ice Cream Pie is the perfect fusion of cinnamon sugar baked tortillas that make the perfect crispy churro layer in this creamy vanilla ice cream dessert, served with a decadent buttery homemade caramel sauce.
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Prep Time 1 hour
Cook Time 10 minutes
placed in freezer for at least 2 hours before serving 2 hours
Total Time 3 hours 10 minutes
Course Dessert
Cuisine American, Dessert, Ice Cream, Mexican
Servings 8 servings
Calories 588 kcal

Equipment

  • 1 freezer safe 9" pie plate
  • 1 12x15" baking sheet
  • parchment paper

Ingredients
  

Caramel Sauce

  • 1/2 cup salted butter
  • 1 cup dark brown sugar regular brown sugar works as well
  • 1/2 cup heavy whipping cream

Churro Ice Cream Pie

  • 1/2 cup salted butter, melted
  • 1 cup granulated sugar
  • 1 tbsp ground cinnamon
  • 8 6" flour tortillas
  • 1/2 gallon vanilla ice cream

Instructions
 

Caramel Sauce

  • Add butter and brown sugar to a 3-quart saucepan over medium heat. Whisk until butter and sugar come together and start to boil. Keep this mixture at a low bowl; you may have to turn down the temperature. Continue to whisk for an additional 2 minutes until the mixture is smooth.
  • Pour 1/2 cup of heavy whipping cream into the pan. Whisk vigorously, bring the sauce back up to a low boil, and continue to whisk for an additional 2 minutes. The caramel should cover the back of the spoon with a thick layer, adhering to it. 
    There shouldn't be any sugar crystals in the caramel. If there are some sugar crystals, add a splash more cream and continue to stir until smooth.

Churro Pie

  • Preheat oven to 350 ℉
  • Melt 1/2 cup butter in a shallow dish large enough to dip tortillas in. Combine sugar and ground cinnamon on a plate. Line baking sheet with parchment paper.
  • Dip flour tortilla, one at a time, in the butter, then lay in the cinnamon sugar mixture, ensuring that the entire tortilla is covered in cinnamon sugar and lay on a parchment-lined baking sheet. You must do these in shifts; only four tortillas fit on a sheet at a time. Place baking sheet in preheated oven. Bake for 12 minutes. Remove from oven. Pick up the edges of the parchment and move to a cooling rack. Repeat until all tortillas have been baked. 
  • Allow the tortillas to cool. Place them in a sealable plastic bag and smash them with a rolling pin until the cinnamon tortillas (churro crisp) are in small pieces. Reserve one to cut into triangles to decorate the top of the pie. 
  • Take the ice cream out of the freezer and let it soften enough to be easily spread into the pie plate.

Assembly

  • Cover the bottom of the pie plate with churro crisps. Cover with 1/3 of the ice cream. Spread the ice cream in an even layer, sprinkle with a thin layer of churro crisps, and drizzle with 1-2 table spoons of caramel sauce. 
    Repeat this two more times. Ending with churro crisps and caramel drizzle on top of the pie.
  • Cover the pie tightly with plastic wrap and freeze it for 2 hours before serving. Cut the pie into eight slices and serve with caramel sauce and the remaining churro crisps for garnish.

Nutrition

Calories: 588kcalCarbohydrates: 82gProtein: 8gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 104mgSodium: 190mgPotassium: 476mgFiber: 2gSugar: 75gVitamin A: 999IUVitamin C: 1mgCalcium: 313mgIron: 0.3mg
Keyword caramel sauce, churro, cinnamon, easy, homemade, pie, vanilla, vanilla ice cream
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