What could be better than an ice cream sandwich? How about an ice cream sandwich made with another summer fair stand-by: funnel cakes? This recipe from POPSUGAR Food shows us that sometimes, dreams really do come true.
Ingredient:
– 1/2 cup heavy whipping cream– 1 1/2 quarts vanilla bean ice cream, softened– 1/4 cup strawberry preserves– 3 eggs– 1/4 cup sugar– 2 cups milk– 3 1/2 cups all-purpose flour– 1/2 teaspoon salt– 2 teaspoons baking powder– Vegetable oil, for frying– Powdered sugar
Instructions:
In a large bowl, whip the heavy whipping cream until stiff peaks form.
In a separate bowl, mix together the softened ice cream and strawberry preserves.
Gently fold the whipped cream into the ice cream until incorporated.
Spread the ice cream mixture onto a plastic-wrap-lined casserole dish or baking sheet. The ice cream should be about an inch thick.
Cover the dish and place ice cream in the freezer overnight to set.
In a large bowl, beat together the eggs and sugar until incorporated.
Add the milk slowly and continue to whisk.
Add the flour, salt and baking powder, and continue to beat until smooth and creamy.
In a large cast iron or heavy bottomed pot, add about 2 inches of oil and heat until a drop of batter cooks quickly.
Pour the batter into a funnel and use your finger to plug the hole. Quickly move the funnel around over the hot oil, releasing the batter to make designs about 3 inches in diameter.
Brown each funnel cake on both sides and then remove immediately. Let each one drain on a paper-towel-lined plate. Keep going until you have used up the batter.
Take the ice cream out of the freezer. Use a 2 1/2 inch ring cutter to cut discs out of the ice cream.
Sandwich each ice cream disc between two funnel cakes and dust the top with powdered sugar. Serve immediately.
