In a medium-sized saucepan, combine the water, Tillamook Unsalted Extra Creamy Butter, and salt. Bring the mixture to a boil over medium heat.

Remove the saucepan from the heat and add the flour. Stir vigorously until the dough comes together and forms a ball.

Transfer the dough to a mixing bowl and let it cool for a few minutes.

Heat vegetable oil in a deep pot or skillet to about 350°F (175°C). (If you don’t have a kitchen thermometer, an easy and safe way to test if your oil is ready is to stick the end of a wooden spoon into the oil. If you see many bubbles form around the wood and they start to float up, your oil is ready for frying. If it is bubbling hard, the oil is too hot; let it cool a bit and check the temperature again.)

While the oil is heating, prepare a plate lined with paper towels for draining the churros.

In a shallow bowl, mix together the granulated sugar and ground cinnamon.

Transfer the churro dough to a piping bag fitted with a star tip.

Carefully pipe strips of dough into the hot oil, about 4-6 inches long. Use scissors or a knife to cut the dough from the piping tip.

Fry the churros until golden brown, turning them occasionally to ensure even cooking. This should take about 2-3 minutes per batch.

Remove the cooked churros from the oil and drain them on the paper towel-lined plate to remove excess oil.

While the churros are still warm, roll them in the cinnamon-sugar mixture until fully coated.

Allow the churros to cool completely.

Once the churros have cooled, take two churros and place a scoop of your favorite Tillamook Ice Cream flavor between them.

Gently press the churros together to create a sandwich.

Repeat the process with the remaining churros and Tillamook Ice Cream.