Chocolate Funnel Cake Ice Cream Sandwich

Chocolate Funnel Cake Ice Cream Sandwich

Serves4 sandwiches or 8 individual cakes
Prep time10 minutes
Cook time10 minutes
Total time20 minutes
Meal type Dessert
Misc Serve Hot


  • 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.
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