Cookies and Cream Churro Ice Cream Sandwich

Recipe by Pastry Chef Kursten Riggott, Palm Beach Marriott Singer Island Beach Resort & Spa, Riviera Beach, Fla.

The churros

Makes about about 16 disks

1 c. water

1 stick unsalted butter

¾ c. all-purpose flour

¼ c. cocoa powder

2 T. sugar

3 T. Oreo crumbs

3 eggs

Sugar or cinnamon sugar for dusting

     Combine water, butter and sugar in a pot and bring to boil. Combine all-purpose flour, cocoa powder and Oreo crumbs in a bowl; whisk to combine. Once liquid comes to boil, add the flour mixture and stir with a wooden spoon until dough pulls away from side of pot. Pour into the bowl of a stand mixer fitted with a paddle attachment. Turn mixer on low speed; once steam goes away add in eggs one at a time. Once the last egg has been added turn up speed to medium and mix until a thick batter forms. Spoon batter into a piping bag fitted with a small star tip and pipe a 3-inch circle onto a parchment paper that has been placed on a sheet tray. Place in freezer overnight.

     Fill a large sauce pot halfway with canola oil; heat oil to 375˚F (or use a tabletop deep fryer). Once oil has reached 375˚, fry Oreo churro disks for about 5-6 minutes. Shake off the excess oil and let drain onto a paper towel. Toss the churros in either sugar or cinnamon sugar, depending on preference. Let cool.

The vanilla bean ice cream

Makes about 4 cups

2 ½ cups heavy cream

1 vanilla bean, scraped

4 eggs

2 egg yolks

1 cup sugar

Heat the cream in a pot until it starts to simmer. Whisk in eggs, yolks and vanilla bean (both whole bean and the scraped insides). Turn heat to low and whisk 8-10 minutes, whisking constantly. Once cooked, turn off heat and stir in sugar. Strain the ice cream into a bowl. Let cool, then place in freezer overnight. Place a scoop of ice cream between two churro disks and roll the sides in crushed Oreo crumbs or sprinkles. Serve immediately.