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Gotta run today!  Leaving you quickly with yet another inbred waffle abomination.  Churros + waffles = churroffles.  Yes, apparently, churro waffles, too.  A clear proof that I spotted on Instagram, from Monochrome Bistro in Singapore, where they serve it with what looks like a huge scoop of cookies’n cream ice cream.  But you know, call me romantic.  I’d like to think that even after being barbarically deformed in between the burning metal teeth of a waffle griddle, that even when its own mother couldn’t recognise him anymore, that even when his previously tall and slender physique now seem like the mirage from another life… that deep down, churro still wants chocolate.  And chocolate still wants churro too, stubby and crooked as he is.  It’s true love.

So here it is.  Churroffles tumbled in light brown sugar spiced with cinnamon, allspice and nutmeg, then go on to hug his soulmate, deep dark chocolate ice cream in a summer reunion.  Love is in the air.  Can you feel it?


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Yield: 4 small sandwiches

The churro dough is adapted from Saveur


  • 1 cup (235 grams) water
  • 5 tbsp (70 grams) unsalted butter
  • 3 tbsp (45 grams) dark brown sugar
  • 1/3 vanilla bean, or 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/8 tsp ground cinnamon
  • 1 cup (125 grams) all-purpose flour
  • 1 large egg
  • 1/4 tsp baking soda
  • 1/4 cup (44 grams) light brown sugar, or granulated sugar
  • 1 1/2 tsp ground cinnamon
  • 1/3 tsp ground allspice
  • 1/8 tsp freshly grated nutmeg
  • 1~2 tbsp melted unsalted butter for brushing
  • Good chocolate ice cream


  1. TO MAKE THE DOUGH: Split 1/3 of vanilla bean in half and scrape out the seeds. Add both the seeds and pods into a pot, along with water, unsalted butter, dark brown sugar, salt and ground cinnamon, and bring to a simmer. Remove the vanilla bean pods and discard, then add the all-purpose flour all at once. Keep on medium heat, stirring with a wooden spoon until the mixture has come into a thick paste/dough. Keep cooking and stirring for another min, until a thin film of dough starts to form on the sides and bottom of the pot. Now turn off the heat and continue to stir for another 30 sec to release excess moisture/steam. Set aside for at least 5 min until cool (so it doesn't cook the egg, or activate the baking soda prematurely before cooking).
  2. Meanwhile, mix all the ingredients under "SPICED SUGAR" until even, and set aside. Preheat your Belgian-style waffle griddle on medium-high heat according to instructions. Now, beat the egg into the cooled dough with a whisk until very smooth (or with a handheld mixer with whisk attachment), then sprinkle the baking soda on top, and whisk again until even. Add about 2 tbsp of dough in the centre of the griddle, close the lid, and cook for 6~7 min until browned and crispy. The churroffles take slightly longer than other types of waffles, so if you don't mind them not being "round-ish", you can cook 2 at once on each side of the griddle (this dough won't expand much during cooking). Repeat until you're done with all the doughs, which should give you about 8 small churroffles.
  3. Let the churroffles cool on a cooling rack for 5~8 min, then brush very thinly with a bit of melted butter, then drench in the spiced sugar (spoon the sugar over the top so it gets into the folds). IT'S IMPORTANT to let them cool for at least 10~15 min before eating. The centre of the churroffles will appear gummy while hot, then once they cool down, will become light and airy. Sandwich a big scoop of good chocolate ice cream in between and dig in.


Because of the cooking method, the extra baking soda will help lift the dough and give the churroffles more air-bubbles in the centre.

  • Jess

    July 8, 2015 at 9:26 PM Reply

    Is there a recipe for this? its not showing up for me. :/

    • mandy@ladyandpups

      July 8, 2015 at 9:35 PM Reply

      Jess, oh oops! so sorry, must have gotten deleted accidentally. here it is!

      • Jess

        July 8, 2015 at 9:56 PM Reply

        haha. Thought it was my dang computer. :) This looks so amazing.

  • Jessica

    July 8, 2015 at 9:42 PM Reply

    I really love your writing. even a quick “on the go” post has me able to smell these churoffles through my screen!

  • Katrina @ Warm Vanilla Sugar

    July 8, 2015 at 9:43 PM Reply

    Can I just say that I love you?? This is the best thing I’ve seen in weeks!

  • Michelle @ Hummingbird High

    July 8, 2015 at 9:54 PM Reply

    OMG, mandy. OMG.

  • Tanya Balyanitsa

    July 8, 2015 at 10:57 PM Reply

    Absolutely amazing!!! I really love how you make your posts – photography, text… Great job! And about this recipe, it’s so yummy looks that I will try to make these sandwiches, thanks!x Tanya

  • Ursula @

    July 8, 2015 at 11:21 PM Reply

    Looks insane ….. ly delicious ;-)

  • Sydney | Modern Granola

    July 9, 2015 at 12:19 AM Reply

    Woah! What a fun idea! Great recipe!
    xx Sydney

  • Amanda | What's Cooking

    July 9, 2015 at 1:24 AM Reply

    Wow. These are a love child of two of my favorite foods! I love churros so much and this is actually a healthier way to eat them rather than frying! I wouldn’t have thought of it. I love the pairing with chocolate ice cream too. You have me craving churros! Such gorgeous photos too. This is a keeper.

  • tunie

    July 9, 2015 at 2:16 AM Reply

    Inspired writing, inspired recipe. Pfft…and the photos, duh. Thanks so much!

  • Tori

    July 9, 2015 at 4:26 AM Reply

    Hi, what Belgian waffle maker do you use?


    • mandy@ladyandpups

      July 9, 2015 at 1:42 PM Reply

      It’s a Chinese brand called Rohe’s Choice. But you can use any “deep” waffle maker.

  • J.S. @ Sun Diego Eats

    July 9, 2015 at 5:46 AM Reply

    I need to make this. I will attempt to make it in my panini press. Let’s see how this goes…

  • Jessica

    July 9, 2015 at 11:37 PM Reply

    Oh god, this is magnificent. Final meal material.

  • stephanie

    July 10, 2015 at 1:30 AM Reply

    when you open up your own supper club/modern hutong, i’ll be there in a heartbeat!

  • Our Food Stories

    July 12, 2015 at 5:35 PM Reply

    oh my…these look SO good!! Totally in love <3

  • Jen

    July 13, 2015 at 12:06 PM Reply

    In the ingredients it says baking soda but in the directions it says baking powder. Is it both?? Or just one?

    • mandy@ladyandpups

      July 13, 2015 at 12:34 PM Reply

      Jen, oops I’m so sorry. It’s just baking soda. I will correct that immediately

  • Azima

    July 14, 2015 at 3:58 PM Reply

    Wow! It’s so mouth-watering! Makes me want to have a bite of that sandwich! This recipe is perfect for my kids this weekend! I will try this one but I’ll try 5 flavors of ice cream for variety. I am sure they’ll love this! By the way, is there any substitute for the ground cinnamon? If ever we don’t have that. I love your writing style! It’s interesting, substantial and fun! Got to check your other recipes here now.

  • Abbe @ This is How I Cook

    July 15, 2015 at 11:00 AM Reply

    I have been away too long. You are killing my diet.

  • Kasper Iuel

    July 29, 2015 at 7:45 AM Reply

    This looks amazing! I need to try this for my next dinner party. Do you know if it is possible to bake the waffles the day before and re-heat in the oven or even the waffle maker with a bit of butter?

    • mandy@ladyandpups

      July 29, 2015 at 4:34 PM Reply

      Kasper, I’m not sure if these will reheat well… You can maybe do a test-run before the big day and see how it turns out? Let us know if it works! :)


    March 7, 2016 at 1:20 PM Reply

    Made these without ice cream and they turned out delicious. The spice sugar stuck right on without brushing on extra butter. I burned the roof of my mouth because I couldn’t wait to taste the first churroffle!

  • Samantha

    March 13, 2016 at 9:33 AM Reply

    These toast up well the next day but u gotta let it cool for it to get crunchy. I’d suggest not to drench in the spice sugar if u plan to reheat and drench the sugar in after reheating. It’s hard to get the crunch after 2 days when reheating.

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