Dessertscookingwithjanica5.0
Funnel Cake Ice Cream Sandwich
Mini funnel cakes with homemade strawberry buttermilk ice cream and fresh strawberry purée. It's like having fair food at home!
👥 2 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Jessica Pinney📖 cookingwithjanica
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●oven
- ●food processor
- ●bowl
- ●whisk
- ●saucepan
- ●spatula
- ●pan
- ●skillet
- ●pot
📝 Preparation Steps
1
Roasted Strawberry Buttermilk Ice Cream
2
Preheat the oven to 375 degrees. Combine the strawberries and sugar in a glass baking dish. Roast for ⏱️ 8 minutes, or until just soft. Let cool slightly.
Pint Strawberries (hulled & sliced)1Strawberries (diced)3 CupsCup Sugar3/4Sugar1 Cupcup Sugar1/4Powdered Sugar (for topping)
3
Puree the strawberries in a food processor with the lemon juice. Measure out 2/3 cup of the berry puree and set aside. Store the rest in an airtight container in the refrigerator. Save for another use.
Pint Strawberries (hulled & sliced)1Strawberries (diced)3 CupsFresh Lemon Juice3 TablespoonsLemon Juice2 Tablespoons
4
In a small bowl, mix 2 tablespoons of the whole milk with the cornstarch. Once combined, mix in the cream cheese and salt. Whisk until smooth.
Whole Milk2 CupsMilk2 CupsCream Cheese (softened)4 Tablespoons
5
Combine the remaining milk, cream, sugar, and corn syrup in a medium saucepan. Bring to a boil over medium-high heat and continue boiling for ⏱️ 4 minutes. Remove from heat and gradually mix in the cornstarch slurry mixture. Bring the mixture to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about ⏱️ 1 minute. Remove from heat.
Whole Milk2 CupsCup Buttermilk1/3Milk2 CupsCup Sugar3/4Sugar1 Cupcup Sugar1/4Powdered Sugar (for topping)
6
Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the reserved 2/3 cup strawberry puree and the buttermilk. Blend well. Pour mixture in a glass or stainless steel bowl and place in the refrigerator until it has reached room temperature or cooler.
Whole Milk2 CupsCup Buttermilk1/3Milk2 CupsCream Cheese (softened)4 Tablespoons
7
Pour ice cream into ice cream maker and spin according to manufacturer's instructions, until smooth and creamy. Transfer to your storage container (a bread pan works great in a pinch) and seal with an airtight lid. Freeze until firm, at least ⏱️ 4 hours.
8
Strawberry Syrup
9
Combine all ingredients in a saucepan. Bring to a boil. Lower heat to a gentle simmer. Cook, stirring occasionally, until the liquid as reduced by 1/3-1/2. ⏱️ 15-20 minutes.
10
Remove from heat and allow to cool. Syrup will thicken. Store refrigerated in an airtight container.
11
Funnel Cake Ice Cream Sandwich
12
Add the eggs and sugar to a large bowl. Beat until incorporated.
Eggs3Cup Sugar3/4Sugar1 Cupcup Sugar1/4Powdered Sugar (for topping)
13
Add the milk and whisk. Once combined add the flour salt and baking soda. Whisk until smooth and creamy.
Whole Milk2 CupsCup Buttermilk1/3Milk2 Cups
14
In a cast iron skillet or large pot, add your oil until it covers 1-2 inches. Heat until the oil reaches 350 degrees. To test oil, drop a little batter in. If it cooks quickly, it is ready.
15
Plug the bottom of a funnel with your finger. Fill with your batter. When over the oil, remove your finger and move around quickly making a design that is about 3-4 inches in diameter. When funnel cake is brown on both sides, remove from pan and place on a paper towel-lined plate. Repeat until you have used all your batter.
16
To Assemble
17
Scoop some ice cream on top of one of your funnel cakes. Spoon a little bit of the strawberry syrup on top of the ice cream. Place another funnel cake on top and very gently press down. Sift powdered sugar over the top. Stuff in your face.
Sugar1 CupPowdered Sugar (for topping)
Nutrition Facts
calories
339 kcal
serving Size
1 serving
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