This delicious funnel cake is made with cotton candy ice cream and dark chocolate chips, garnished with little bits of real cotton candy for that real carnival feel.
Directions for: The Ice Cream Sandwich Funnel Cake
Ingredients
2 cups cotton candy ice cream, formed into 3-inch rounds and frozen overnight
1 cup dark chocolate chips
2 Tbsp coconut oil
2 cups milk
2 tsp vanilla
1 egg, beaten
2 cups flour
1 tsp salt
1 tsp baking soda
2 Tbsp sugar
4 Tbsp (1/2 stick) butter, melted
Oil, for frying
Cotton candy, for garnish
Directions
1. In a small pot melt the chocolate chips and the coconut oil together. Dip the ice cream rounds into the chocolate until they are all glazed. Place in freezer on a lined sheet.
2. In a bowl combine milk, vanilla, and eggs. In a separate bowl combine flour, salt, baking soda, and sugar. Slowly incorporate the dry mix into the wet mix. Add in the melted butter until well combined. In a deep-sided frying pan slowly warm up oil to 350F (175C). Once that temperature is reached, slightly lower the temperature to keep the oil stable.
3. Fill a squeeze bottle or piping bag with your funnel cake mixture. Start to pour the funnel cake mix over the pan of oil in a circular shape. You can place the ring of a spring form pan in the oil to create a perfect circle. As you pour, make sure to cross over the funnel thats frying to keep the shape. When youre happy with the design, let it cook for two minutes on each side. Place on a wire rack to drain off the extra oil. Continue until all batter is used. Drizzle the leftover melted chocolate onto the funnel cakes.
4. Make a sandwich by placing the ice cream in the middle of two funnel cakes. Garnish with cotton candy and serve.
See more: Chocolate, Comfort Food, Dessert, Eggs/Dairy, Fry, Summer