Summer is all about ice cream. Ok, actually ice cream is a focus of mine year-round. But, in the summertime it seems to be a shared obsession rather than just me. So, for this month’s marshmallow recipe, I’ve pulled together some typical summer treats: sweet ice cream, campfire s’mores, and funnel cake from the fair!
I was surprised to find out how easy and not-very-messy it was to make these funnel cakes. By using a complete pancake mix, very little else is required. Using a saucepan rather than a frying pan is recommended in order to give yourself some additional splatter protection. But, you’re not making full-sized funnel cakes here, just about 3″ diameter, so don’t need a huge pot. Ideally you will want to use some sort of squeeze bottle (you can find these at Michael’s or even in many supermarkets, but otherwise an empty mustard bottle or similar works well). If you don’t have a squeeze bottle you will have to pour the batter into the frying pan which will not have quite the look you are expecting, but it will still taste good.
While you can easily scoop out some softened ice cream for these sandwiches, I found it easiest to use a pint-sized container and then cut through it ahead of time with a knife, creating perfectly round discs for your ice cream sandwiches.
Funnel Cake Marshmallow ice cream sandwiches
3 Sweet Jumbles Marshmallows
5 discs (or 5 scoops) of your favorite ice cream
¾ c complete pancake mix
1 T sugar
½ c water
- Prepare the ice cream. If using a pint container, slice through the paper container to create five equal sized discs. Return to freezer. If using the scoop method, simply use this time to bring the ice cream to a soft enough consistency to scoop when the funnel cake is done.
- Slice the Sweet Jumbles marshmallows in half. Set aside.
- Fill a saucepan with 1-2 inches of vegetable oil. Turn the stove to medium heat and allow the oil to warm up.
- Combine complete pancake mix, sugar, and water in a bowl, whisking as you would when making pancakes. Be sure your pancake mix box says “complete” and/or only requires water.
- Transfer the batter to a squeeze bottle. (If you don’t have one, you can make do.)
- Squeeze a 3-inch circle of batter into the hot oil. You will want to do this with a steady, constant squeeze. Doing it too quickly results in disconnected pieces of fried batter rather than one piece of funnel cake. Just do one at a time. It will only take a 30 seconds fry the first side. Flip with a slotted spoon and fry for another 10-15 seconds. Remove from saucepan to a paper towel to cool off. (If you don’t have a bottle, try to pour in a “drizzly” way to approximate the look of funnel cake.)
- Assemble the ice cream sandwiches, with one funnel cake on the bottom, followed by ice cream, then the 1/2 marshmallow, and then topped off with the second funnel cake. If you have a kitchen torch, toast the marshmallow real quickly during assembly to help it melt even more, but the heat of the funnel cake should help it get soft.
- Dust with powdered sugar, and enjoy!