Funnel Cake Sundae
- Funnel cakes & ice cream just go together! Combine these beach & boardwalk staples in a sweet treat at home.
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- Oil, for frying
- 1 egg
- 1/2 cup water
- 1/2 cup 2% milk
- 1/2 tsp vanilla
- 1-1/2 cups all-purpose flour
- 1-1/2 tsp baking powder
- 2 Tbsp white sugar
- 1/8 tsp salt
- 6–8 cream-filled chocolate sandwich cookies (such as Oreos)
Ice Cream, Toppings & More:
- Neapolitan ice cream
- Whipped cream
- Maraschino cherries
- Chocolate sauce
- To prepare the funnel cakes, start by preheating a deep fryer or heating oil in a deep skillet to 375°F.
- In a medium mixing bowl, beat the egg. Add water, milk, and vanilla, then stir together.
- In another medium mixing bowl, combine the flour, baking powder, sugar, and salt. Whisk these dry ingredients into the egg mixture until smooth.
- To fry the funnel cakes, completely submerge the chocolate sandwich cookies into the batter using your fingers, a fork, or a toothpick.
- Fill a funnel with approximately 1/4 cup of the prepared batter and use your finger to block the spout. Gently drop the battered cookie into the hot oil (it will sink and then quickly rise to the surface). As soon as it resurfaces, take the filled funnel and pour the batter directly on top of the cookie, then move in a circular motion around the cookie until all of the funneled batter is in the oil. Cook about 2 minutes per side. Place the cooked funnel cake on a paper towel-lined baking sheet to absorb the excess oil. Repeat with the remaining batter.
- Keep the cooked funnel cakes warm in a 200°F oven while assembling the remainder of the sundae.
- To assemble the sundae with the ice cream and
toppings, start by placing the cooked funnel cakes in individual bowls. In each, add a scoop of Neapolitan ice cream and top with whipped cream, a maraschino cherry, a drizzle of chocolate sauce, and sprinkles.