Funnel Cake Sundae
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1219
- Total Fat
- 52
- Saturated Fat
- 27
- Carbohydrates
- 168
- Dietary Fiber
- 5
- Sugar
- 102
- Protein
- 21
- Cholesterol
- 179
- Sodium
- 672
- Total: 25 min
- Active: 25 min
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
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.
Cook’s Note
A regular plastic funnel with a small nozzle works well.