Name: Funnel Cake Sundae
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 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

Directions

Watch how to make this recipe.

Special equipment:

a deep-frying thermometer

In a large, heavy-bottomed pot, heat 2 inches of vegetable oil to 350 degrees F.
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.
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.
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.