Funnel Cake Ice Cream Sandwich Recipe | Eat the Trend

We're bringing the best part of county fairs (funnel cakes) and Summer's sweetest treat (ice cream sandwiches) together at last. Watch the video to learn how to make flavored ice cream from an ordinary pint of vanilla, for the trick to frying fluffy funnel cakes, and an ingenious way to get perfectly-round ice cream centers for your sandwiches.
Funnel Cake Ice Cream Sandwich
From Nicole Iizuka, POPSUGAR Food
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
Special equipment:
Funnel
Ring mold or biscuit cutter
In a large bowl whip heavy whipping cream until stiff peaks form. In a separate bowl mix together softened ice cream and strawberry preserves. Gently fold in the whipped cream until incorporated.
Place mixture onto a plastic wrap lined casserole dish or baking sheet. You want the ice cream to be about an inch thick. Cover the dish and place ice cream in the freezer overnight to set.
In a large bowl beat together 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 batter into a funnel and use your finger to plug the hole. Quickly move the funnelaround over the hot oil releasing the batter to make designs, about 3 inches in diameter.
Brown on both sides and then remove immediately and let drain on a paper towel lined plate. Keep going until you have used up the batter.
Take the ice cream out of the freezer and using a 2 1/2 inch ring cutter, cut discs out of the ice cream. Sandwich between two funnel cakes and dust the top with powdered sugar. Serve immediately.
Yield: 8 to 10 servings
TRT: 8 hours
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