Thaw ice cream so it’s just a little soft.

In a round cake tin, add parchment paper and spritz with cooking spray.

Add ice cream to and press it into pan so it’s smooth and level. Cover with more parchment paper and freeze until firm.

Mix together the sugar and cinnamon in a large container and set aside.

In a medium sized pot, add water, butter, sugar and salt and heat over medium/high heat.

Add flour into pot and whisk in.

When a dough forms, turn heat off and remove dough from heat, add in eggs and use a hand mixer to beat in the eggs or I like to transfer the dough to a stand mixer then add the eggs and mix until a smooth dough forms.

Transfer half of the dough into a piping bag with a large star piping tip on the end.

Heat oil up to about 350 F. or until a test piece of dough can be placed in oil and it starts to bubble.

Pipe in the choux dough in 1 giant round swirl into the oil. you can shape it as it cooks so don't worry about it being perfect. If you prefer to do strips you can, because the swirl can be tricky to flip over all at once. If hot oil scares you, then do long strips.

After the dough browns slightly on one side then use a large flat spatula to get under the entire swirled churro and carefully flip over the churro then cook the other side until it is golden brown.

Remove from oil and place into large container with cinnamon sugar in it and sprinkle with cinnamon sugar all over on both sides.

Repeat this process for the other half of the dough.

On a cake plate, place one of the swirled churros down.

Spread half of the dulce de leche on the churro, using a piping bag makes this easier.

Removed the ice cream from pan by running a knife along the edge Of pan and the ice cream should pop out.

Remove parchment paper on both sides.

Pipe other half of dulce de leche on top of ice cream followed by the other swirled churro piece.

Serve immediately and enjoy or cover and freeze for later.