Yes, this really just happened. I went there and I am so sorry that I did… it’s just not right to condone eating a double funnel cake with ice cream in between. I refuse to even prepare a calorie breakdown cause it wouldn’t be pretty I can tell you that. My only justification is that you could potentially do halvesies with a spouse or a friend and then maybe we will only have 50% of the guilt?
This dessert is what my chocolate dreams are made of. The funnel cake is so soft and chocolatey and the combination of the warm fried funnel cake and the softened ice cream make this literally the
craziest BEST ice cream sandwich you will ever eat! Who needs this in their lives?? (Hint: We all do.)
^^ This was one of my most successful instagram pics yet. I really regret taking the picture in front of a dark background though, because it sort of all blends together ad you can’t tell where the sandwich and table begin and end. But doesn’t that sandwich look so crave-able?! I’m literally obsessed. This is a MUST TRY
One important thing to note with this recipe (and most of my recipes for that matter), when it comes to melting chocolate for drizzling, i really don’t like chocolate chips – unless it’s a good brand. Private Selection and Whole Foods 365 are suprisingly awesome! But Nestle and Ghiradelli – in my opinion – are cheap/unpleasant tasting. So I usually opt for just buying a nice bar of quality chocolate, chopping it up to bits and then melting it down.
Chocolate Funnel Cake Ice Cream Sandwich
||4 sandwiches or 8 individual cakes|
- 2 eggs
- 2 cups whole milk
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 2/3 cups all-purpose flour
- 2/3 cups granulated sugar
- 1/2 cup cocoa powder (dark cocoa or standard, I used a 1/4 cup of each)
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- oil (enough to fill a pot with 2-3 inches of oil)
- 3/4 cups bittersweet chocolate, chopped (quality brand such as Lindt is ideal)
||In a heavy bottom pot or a deep fryer, heat oil to 375° (medium-ish heat). |
In a medium bowl, beat eggs. Add the milk and extracts. Mix together until well blended.
||In another bowl, whisk together all dry ingredients until combined. With a whisk, beat the dry ingredients into egg mixture until smooth. Add 1/2 cup of the chopped chocolate pieces and mix them into the batter. |
Remove ice cream from the freezer to make it slightly softened and easily scoop-able. Microwave the remaining 1/4 cup of the chocolate for 1 minute, stopping to stir it every 20 seconds to avoid scalding.
||Cover the bottom of a funnel spout or piping bag with your finger; ladle 1/2 cup batter into the funnel. Holding the funnel several inches above the oil, release your finger and move the funnel in a spiral motion until all the batter is released, scraping with a rubber spatula if needed. |
||Fry 2 minutes on each side, then remove from the oil and drain on paper towels momentarily. Take 2 scoops of softened ice cream and smooth it over one funnel cake. Top with the second cake and dust with cocoa powder and drizzle with melted chocolate. |