Churro Funnel Cake Ice Cream Sundaes
Mexican churros and funnel cakes mashed into one fabulous ice cream sundae.
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.
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
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