Churro Funnel Cake Ice Cream Sundaes
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  • 1 cup (200 grams) granulated sugar
  • 11 tablespoon ground cinnamon
  • 11/2 cup (125 ml) whole milk
  • 11/2 cup (125 ml) water
  • 11/2 cup (113 grams) unsalted butter
  • 11 tablespoon granulated sugar
  • 11 1/2 teaspoon salt
  • 13/4 cup (90 grams) all-purpose flour
  • 13 large eggs
  • 11 cup (250 ml) heavy cream
  • 11 tablespoon corn syrup
  • 1 Pinch salt
  • 18 ounces (225 grams) bittersweet or semisweet chocolate, chopped
  • 11/4 teaspoon ground cinnamon
  • 11/2 teaspoon vanilla extract
  • 1 Vanilla ice cream, for serving
  • 1 Cinnamon Sugar: 1 cup (200 grams) granulated sugar 1 tablespoon ground cinnamon Churro Funnel Cakes: 1/2 cup (125 ml) whole milk 1/2 cup (125 ml) water 1/2 cup (113 grams) unsalted butter 1 tablespoon granulated sugar 1 1/2 teaspoon salt 3/4 cup (90 grams) all-purpose flour 3 large eggs Chocolate Sauce: 1 cup (250 ml) heavy cream 1 tablespoon corn syrup Pinch salt 8 ounces (225 grams) bittersweet or semisweet chocolate, chopped 1/4 teaspoon ground cinnamon 1/2 teaspoon vanilla extract Vanilla ice cream, for servingTo 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 degrees. 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.



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