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Funnel Cake Sundae

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  • Level: Intermediate
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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Vegetable oil, for deep-frying

1 1/2 cups all-purpose flour 

2 tablespoons granulated sugar 

1 teaspoon baking powder 

Pinch of kosher salt 

1 1/4 cups whole milk 

2 tablespoons salted butter, melted 

1/2 teaspoon vanilla extract 

1 large egg, lightly beaten 

Confectioners' sugar, for dusting 

1 pint rocky road ice cream 

1 pint cherry ice cream 

1 pint caramel ice cream 

1 jar hot fudge sauce 

1 can whipped cream 

1/4 cup rainbow sprinkles 


Special equipment:
a deep-frying thermometer
  1. In a large, heavy-bottomed pot, heat 2 inches of vegetable oil to 350 degrees F.
  2. Whisk together the flour, granulated sugar, baking powder and kosher salt in a large bowl. Add the milk, butter, vanilla and egg and whisk until well combined.
  3. Make one funnel cake at a time: Pour 1/2 cup of the batter through a funnel (see Cook's Note) into the hot oil while making swirling and overlapping motions. Allow to fry and brown for 2 to 3 minutes per side. Transfer to a paper towel-lined baking sheet to drain. Repeat with the remaining batter.
  4. Dust with confectioners' sugar and transfer to a plate. Top with a scoop of rocky road, cherry and caramel ice cream, a drizzle of hot fudge, some whipped cream and sprinkles.

Cook’s Note

A regular plastic funnel with a small nozzle works well.