Chocolate Funnel Cake Ice Cream Sandwich
Print recipe
| Serves | 4 sandwiches or 8 individual cakes |
| Prep time | 10 minutes |
| Cook time | 10 minutes |
| Total time | 20 minutes |
| Meal type | Dessert |
| Misc | Serve Hot |
Ingredients
- 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)
Directions
| 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. |
