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Funnel Cake Sundae

Ree Drummond's Funnel Cake Sundae, as seen on The Pioneer Woman.
Ree Drummonds Funnel Cake Sundae, as seen on The Pioneer Woman.
Prep Time
25 min
Yields
4 servings

A delightful dessert inspired by a carnival classic. Now you can bring the carnival treats home, with this quick and easy funnel cake sundae!

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ingredients

Vegetable oil, for deep-frying
1 ½
cups all-purpose flour
2
tbsp granulated sugar
1
tsp baking powder
Pinch of kosher salt
1 ¼
cups whole milk
2
tbsp salted butter, melted
½
tsp vanilla extract
1
large egg, lightly beaten
Confectioners' sugar, for dusting
1
pt rocky road ice cream
1
pt cherry ice cream
1
pt caramel ice cream
1
jar hot fudge sauce
1
can whipped cream
¼
cup rainbow sprinkles
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directions

Notes

Special equipment: a deep-frying thermometerCook’s NoteA regular plastic funnel with a small nozzle works well.

Step 1

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

Step 2

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.

Step 3

Make one funnel cake at a time: Pour ½ 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.

Step 4

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.

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