Much like peanut butter and jelly, churros and ice cream is another delicious combo that just works. These decadent ice cream sandwiches are easily one of our favorite food trend mashups, and we know you're going to love them, too. One part chewy, cinnamon-sugar-crusted churro and one part dulce de leche ice cream, they're like a party in your mouth. And if making homemade churros sounds a bit intimidating, we promise they're a lot easier than you might think. These are the perfect treat for a hot summer day (just make sure you eat them before the ice cream melts!).

1. 1 cup plus 2 tablespoons all-purpose flour
   
   1 tablespoon cinnamon
   
   1 cup water
   
   2 tablespoons brown sugar
   
   2 tablespoons vegetable oil
   
   1/4 teaspoon salt
   
   2 large eggs
   
   Oil, for frying
   
   1 cup granulated sugar
   
   9 scoops dulce de leche ice cream

1. Make the churro cookies: Sift together the flour and 1 teaspoon of cinnamon into a medium mixing bowl.


2. Add the water, brown sugar, vegetable oil, and salt to a medium saucepan set over medium heat. Bring to a boil, and once boiling, add in the flour mixture, and stir quickly. The mixture will be thick, but continue to stir it until the flour is incorporated and it forms a rough, shaggy ball of dough.


3. Transfer the dough to the bowl of a stand mixer fit with the paddle attachment. Beat on medium speed and add eggs one at a time until the dough is combined and smooth.


4. Line two baking sheets with parchment or wax paper. Fit a pastry bag with a #821 piping tip, and fill bag with churro dough. Pipe the dough into 3-inch circles, starting at the center of the circle and working outward in a spira