
Churros:
Cinnamon. Sugar. Shenanigans.
This isn’t just ice cream. This is churro sorcery. Lil Dizzi dreamed this one up while dipping fresh churros into spiked hot chocolate at a midnight street fair in Mexico City. The result? A flavor that’s sweet, spiced, and just rebellious enough to need adult supervision.


2 Quart Bag
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Designed for personal joy or small gatherings
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Makes up to 2 quarts (about 8 scoops per pint!)
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Works beautifully in the Ninja Creami, 2-quart ice cream machines, or traditional home churners
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Great for gifts, trying new flavors, or sneakily hoarding your favorite one

2.5 Gallon Box
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Ideal for restaurants, cafes, or boutique dessert bars
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Designed for use in smaller frozen drink machines or low-volume daiquiri mixers
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Perfect for testing menu specials or offering a rotating boozy dessert

5 Gallon Box
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Made for commercial frozen margarita machines
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Great for bars, resorts, cruise ships, or event venues with a thirst for speed and volume
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The go-to choice for festivals, pool bars, or anywhere the party doesn’t stop
Make It Your Way: Choose Your Machine

Just add booze, milk, and cream to the powder, freeze overnight, and spin on Frozen Yogurt setting on your Ninja Creami—Dizzi is waiting for you.
Learn How To Make

Mix the powder with booze, milk, and cream in a blender, pour it directly into your 2-quart ice cream machine, and churn until frozen—no drama, just Dizzi.
Learn How To Make
Pro Tips & Flavor Boosts
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Liquor budget? Go with generic Cinnamon Whiskey & a cheaper Vodka, or whatever you "found in the cabinet."
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Feeling fancy? Try a Fireball and Titos (a Texas Classic).
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Crunch: Bits of churro or cinnamon toast cereal. Go nuts.
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Lil Dizzi says: "If your spoon doesn’t scream Yee-Ha with excitement, start over."


why this hits different
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Two liquors, one legendary scoop
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Warm spice + cold cream = brain-melting happiness
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No artificial anything
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Shelf-stable, party-ready, joy-inducing


"It’s sweet. It’s spicy. It’s slightly dangerous. Just like me."
Eat with a spoon. Dance with a bottle. Repeat as needed.



