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Churro Funnel Cake Ice Cream Sundaes from completelydelicious.com

Churro Funnel Cake Ice Cream Sundaes

Print Recipe
Mexican churros and funnel cakes mashed into one fabulous ice cream sundae.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 servings
Calories 744
Author Annalise

Ingredients

Cinnamon Sugar:

  • 1 cup granulated sugar (200 grams)
  • 1 tablespoon ground cinnamon

Churro Funnel Cakes:

  • ½ cup whole milk (125 ml)
  • ½ cup water (125 ml)
  • ½ cup unsalted butter (113 grams)
  • 1 tablespoon granulated sugar
  • 1 ½ teaspoon salt
  • ¾ cup all-purpose flour (90 grams)
  • 3 large eggs

Chocolate Sauce:

  • 1 cup heavy cream (250 ml)
  • 1 tablespoon corn syrup
  • Pinch salt
  • 8 ounces bittersweet or semisweet chocolate , chopped (225 grams)
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • Vanilla ice cream , for serving

Instructions

To make the churro funnel cakes:

  • Combine the sugar and cinnamon in a wide shallow dish and set aside.
  • In a medium saucepan set over medium heat melt the butter, then add in the milk, water, sugar and salt. Bring the mixture just to a boil and removed from heat. Mix in the flour and stir until it becomes a thick paste. Return the saucepan to medium heat and stir continuously for several minutes as the dough dries out. Look for a thin layer of film on the bottom of the pan.
  • Remove from heat and put the dough into a bowl of a stand mixer fitted with a paddle attachment. Mix on low for about 5 minutes or cooled slightly. Add the eggs one at a time, beating well between each addition. Pour the dough into a piping bag fitted with a medium plain tip or star tip.
  • Bring a heavy-bottomed pot filled with vegetable oil to 350°F. Pipe the dough directly into the hot oil, swirling the batter as it falls in. The funnel cakes will be a little unpredictable, but aim to make them about 6 inches in diameter.
  • Cook for about 3 minutes on each side until golden brown. Transfer to a paper towel lined sheet pan to drain for about 1 minute, then dump in the cinnamon sugar and toss to coat. Serve immediately with ice cream and chocolate sauce.

To make the chocolate sauce:

  • In a small saucepan over medium heat, warm the heavy cream, corn syrup and salt just until the mixture steams but doesn't quite come to a boil. Reduce heat to low and add the chocolate and cinnamon. Stir constantly until chocolate is melted and mixture is smooth. Stir in the vanilla extract.
  • Serve the chocolate sauce warm. Store leftovers in the fridge for up to 1 week.

Nutrition

Calories: 744kcal | Carbohydrates: 73g | Protein: 8g | Fat: 47g | Saturated Fat: 28g | Cholesterol: 181mg | Sodium: 646mg | Potassium: 318mg | Fiber: 4g | Sugar: 53g | Vitamin A: 1226IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 4mg