Dara Pollack/Thrillist

Funnel Cake Ice Cream Sandwich Recipe

Total Time:  35 minutes
Yield:  16 funnel cakes, so 8 sandwiches

Ingredients:

  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • ¾ cup milk (I used 2%)
  • ¼ cup water
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • Vegetable oil, for frying
  • 8 Oreos, crushed
  • 2 tablespoons powdered sugar
  • Your favorite vanilla ice cream

Directions:

  • Place the Oreos in a Ziploc bag and crush with a rolling pin or the back of a heavy spoon. Add the powdered sugar and mix together. Set aside. 
  • Heat vegetable oil in a saucepan or deep fryer. Oil should reach about 375 on a candy thermometer. To test, drop in a dollop of the batter. If it fizzles immediately and floats to the top, your oil is hot and ready to fry.
  • In a stand mixer or large bowl, add all the dry ingredients and stir together to combine with a spoon.
  • Add the wet ingredients and put the mixer on medium speed until a semi-thick batter is formed. You can also use a hand mixer if you don't have a stand mixer.
  • If you have a funnel, use it. If you don't, you can use a ¼-cup measuring cup to make the cakes. The key to a good funnel cake is getting the batter close to the oil. Be careful, but don't be afraid -- these don't spatter when they hit the oil. You should hold the funnel or measuring cup a couple inches away from the hot oil and pour in a steady stream, making circles from the outside in. Fry for 30 seconds or so and flip. They should be golden brown and be advised that they fry up quickly.
  • Remove from the hot oil with tongs or slotted spoon (gently, as these are a semi-fragile treat) and put on paper towels to drain. Sprinkle immediately with the Oreo sugar.
  • Take one funnel cake and top with your favorite vanilla ice cream (any flavor, really) and close the sandwich with another funnel cake. Sprinkle with more Oreo sugar and serve!
Dara Pollack/Thrillist

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