- ½ cup heavy whipping cream
- 1½ quarts vanilla bean ice cream
- ¼ cup strawberry preserves
- 3 eggs
- ¼ cup granulated sugar
- 2 cups milk
- 3½ cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- vegetable oil
- powdered sugar
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.
Transfer ice cream mixture to a plastic-wrap-lined casserole dish or baking sheet. You want the layer 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 funnel around 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 2½-inch ring cutter, cut discs out of the ice cream. Sandwich between two funnel cakes, and dust the top with powdered sugar. Serve immediately or freeze in an airtight container.
Ring mold or biscuit cutter