Churro Sourdough Cookie Ice Cream Sandwich (with Chocolate!)

Churro Sourdough Cookie Ice Cream Sandwich

The best churro sourdough cookie ice cream sandwich! They’re made with soft and chewy chocolate stuffed churro cookies with salted caramel ice cream in between. These healthy churro sourdough cookies are sweetened with coconut sugar, naturally fermented with sourdough starter (gut healthy!), and seriously taste just like a churro.

Health Benefits of Churro Sourdough Cookies

Sourdough, the ancient practice of fermenting grains with a probiotic culture, is an incredible tool that unlocks deep nutrition in the foods we love most.

But first, what is sourdough?

Our ancestors have been eating and enjoying sourdough, a nutritious food, as an essential part of their diet for over 6,000 years. Sourdough is made through sourdough fermentation, the process of fermenting grains with a probiotic culture.

Why I Love Sourdough Cookies

1. Bioavailable vitamins and minerals
2. Naturally low gluten
3. Gut Healthy
4. Anti-inflammatory
5. Easy to Digest

Nutrition of Churro Sourdough Cookie Ice Cream Sandwich

This nourishing churro cookie ice cream sandwich is sweetened with coconut sugar and naturally fermented with sourdough starter so it’s gut healthy! Here is the nutrition label for one churro sourdough cookie ice cream sandwich.

Servings Per Recipe	6
Amount per serving	2 cookies with 1/4 cup ice cream
Calories	329
Total Fat	19.6g
Saturated Fat	14.1g
Cholesterol	34.5mg
Sodium	263mg
Total Carbohydrate	34.1g
Dietary Fiber	0.8g
Total Sugars	19.6g
Protein	3.1g

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More Favorite Sourdough Cookie Recipes

If you love this recipe, try one of these next:

Snickerdoodle Sourdough Cookie Ice Cream Sandwich

Peanut Butter Sourdough Cookie Ice Cream Sandwich

Chocolate Chip Sourdough Cookie Ice Cream Sandwich

Churro Sourdough Cookie Ice Cream Sandwich (with Chocolate!)

5 from 1 vote

The best churro sourdough cookie ice cream sandwich! They’re made with soft and chewy chocolate stuffed churro cookies with salted caramel ice cream in between. These healthy churro sourdough cookies are sweetened with coconut sugar, naturally fermented with sourdough starter (gut healthy!), and seriously taste just like a churro.

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Course: Sourdough Cookie Ice Cream Sandwich

Cuisine: Dessert

Keyword: Churro Sourdough Cookie Ice Cream Sandwich, Churro Sourdough Cookies, Sourdough Ice Cream Sandwich

Servings: 2 -3 Ice Cream Sandwiches

Author: Jesha

Ingredients

Sourdough Cookie Dough:

• 100-105 g Organic All Purpose Flour* I used Organic King Arthur All Purpose Flour
• 100 g Coconut Sugar
• 40 g Organic Refined Coconut Oil Melted
• 27 g Pastured Egg Roughly 1/2 Egg
• 30 g Sourdough Starter Active
• 2 g Sea Salt
• 1/4 TSP Baking Soda
• 8-12 Dark Chocolate Squares For Stuffing
• Cane Sugar or Coconut Sugar For Topping
• Cinnamon For Topping

Ice Cream:

• Jeni’s Salted Caramel Ice Cream

Instructions

• PREPARE EGG: In a small bowl, whisk 1 egg. Using a spoon, add 27g to a medium sized bowl.
• ADD FIRST INGREDIENTS: Now, melt coconut oil until it becomes liquid (warm but not hot). Add coconut sugar, sourdough starter, salt, and coconut oil to the medium bowl with the egg.
• MIX: Using a spoon, mix ingredients together until combined. DO NOT SKIP THIS STEP. Mixing wet ingredients prior to adding flour and baking soda will help achieve the perfect cookie texture.
• ADD AND COMBINE: Now add flour and baking soda. Using the back of your spoon and/or your hands combine all ingredients until you form a ball.
• STORE DOUGH: Place the dough covered in a small Tupperware or wrap it in plastic wrap. Be sure the dough is tightly sealed so it doesn’t become dry on the outside.
• FERMENT DOUGH: Ferment the covered dough at room temperature for 10+ hours. You can ferment overnight or during the day, whatever works best for your schedule.
• PREHEAT OVEN: When you’re ready to bake, preheat your oven to 350°F (177°C).
• DIVIDE COOKIES: Divide and roll the cookie dough into 10-12 cookies, depending on how large you want your cookies to be. I like each cookie to weigh around 20-30g.
• ADD CHOCOLATE: Press the center down in the middle using a teaspoon or your finger. Place your chocolate square in the middle and re-roll with your hands so it’s fully covered.
• ROLL IN CINNAMON SUGAR: Add cinnamon and sugar to a plate and mix. Now, roll all sides of the cookie in the cinnamon sugar except for the cookie bottom.
• BAKE COOKIES: Place on a lined baking sheet and bake for 6-8 minutes or until lightly browned on the sides.
• LET COOKIES COOL: Remove from the oven and let cookies fully cool on the baking sheet (at least 1 hour)*. After 10 minutes, you can also pop them in the fridge or freezer to speed up the process. *It’s important to let the cookies cool so the ice cream doesn’t get too melty when you’re creating the ice cream sandwich.
• ADD ICE CREAM: Now place a scoop of ice cream on top of one of your cookies. Use your scoop to gently spread the ice cream to the edges. Sandwich a cookie on top and gently press it all together.
• FREEZE SANDWICHES:* Now place the ice cream sandwiches on a plate and place them in the freezer for 15 minutes (so it firms up a bit). And that’s it! Enjoy!

Notes

Freezing Instructions: Freeze raw or baked cookies in a closed container for up to 3 months. Thaw and reheat (or bake) as you like!