Churro Funnel Cake Ice Cream Sundaes Recipes

CHURRO ICE CREAM SUNDAE

Steps:

• Line a rimmed baking sheet with plastic wrap.
• Using a scoop, place 4, ½-cup balls of ice cream onto the prepared baking sheet. Freeze for 1 hour. Once hardened, shape ice cream with hands to round out bottoms.
• Whisk egg white until frothy in a medium bowl. Place Corn Flakes in a shallow dish. Dip ice cream in egg to coat completely and then coat in corn flakes. Return to prepared pan and freeze for 4 hours.
• Stir sugar and cinnamon in a small bowl.
• Heat 2 inches of oil in medium, heavy-bottomed saucepan to 375⁰F. Add ice cream in batches of 2 and fry for 15 seconds, turning gently with a slotted spoon. Remove with slotted spoon.
• Remove and place in 4 bowls, adding a ¼ cup of whipped topping on each. Distribute pineapple and raspberries evenly among the bowls. Sprinkle each sundae with 1 tsp cinnamon sugar.
• Tip: To make this dish even more authentic, drizzle with chocolate sauce and dulce de leche.

FUNNEL CAKE ICE CREAM SANDWICHES

Steps:

• Pour the oil into a Dutch oven fitted with a deep-fry thermometer. Place over medium-high heat and preheat to 400 degrees F. Line a baking sheet with paper towels and place a cooling rack on top.
• Make the batter: Pour the cake mix into a large mixing bowl. Whisk in the flour and baking powder. Add the milk and eggs. Use a hand mixer to blend the wet ingredients into the dry, until the batter is smooth and free of any lumps. Scrape the batter into a pastry bag and snip a small hole in the tip.
• Quickly squeeze the batter in a circular motion into the hot oil, creating a lacey round about 3 inches wide. Fry until golden brown, about 30 seconds per side. Gently remove from the oil and flip onto the cooling rack (they are fragile). Repeat to make 16 funnel cakes. They will become crispy as they cool.
• Allow the ice cream to soften on the counter for about 5 minutes. Scoop the ice cream onto 8 funnel cakes. Top each scoop with another funnel cake and gently press down. Dust the ice cream sandwiches with confectioners' sugar and serve immediately.

CHURRO FUNNEL CAKE ICE CREAM SUNDAES

Steps:

• Combine the sugar and cinnamon in a wide shallow dish and set aside.
• In a medium saucepan set over medium heat melt the butter, then add in the milk, water, sugar and salt. Bring the mixture just to a boil and removed from heat. Mix in the flour and stir until it becomes a thick paste. Return the saucepan to medium heat and stir continuously for several minutes as the dough dries out. Look for a thin layer of film on the bottom of the pan.
• Remove from heat and put the dough into a bowl of a stand mixer fitted with a paddle attachment. Mix on low for about 5 minutes or cooled slightly. Add the eggs one at a time, beating well between each addition. Pour the dough into a piping bag fitted with a medium plain tip or star tip.
• Bring a heavy-bottomed pot filled with vegetable oil to 350°F. Pipe the dough directly into the hot oil, swirling the batter as it falls in. The funnel cakes will be a little unpredictable, but aim to make them about 6 inches in diameter.
• Cook for about 3 minutes on each side until golden brown. Transfer to a paper towel lined sheet pan to drain for about 1 minute, then dump in the cinnamon sugar and toss to coat. Serve immediately with ice cream and chocolate sauce.
• In a small saucepan over medium heat, warm the heavy cream, corn syrup and salt just until the mixture steams but doesn't quite come to a boil. Reduce heat to low and add the chocolate and cinnamon. Stir constantly until chocolate is melted and mixture is smooth. Stir in the vanilla extract.
• Serve the chocolate sauce warm. Store leftovers in the fridge for up to 1 week.