Chunnel Cake Sandwiches with Dulce de Leche Gelato

Name: Chunnel Cake Sandwiches with Dulce de Leche Gelato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pint vanilla gelato, softened; 1/4 cup dulce de leche, plus more for drizzling; Malted milk powder, optional; 3/4 cup granulated sugar; 1 teaspoon cinnamon; 3 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon orange zest; 1/2 teaspoon kosher salt; 1 1/2 cups milk; 2 tablespoons olive oil; 2 eggs; Vegetable oil, for frying

Servings: persons

1 pint vanilla gelato, softened
1/4 cup dulce de leche, plus more for drizzling
Malted milk powder, optional
3/4 cup granulated sugar
1 teaspoon cinnamon
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon orange zest
1/2 teaspoon kosher salt
1 1/2 cups milk
2 tablespoons olive oil
2 eggs
Vegetable oil, for frying

1
For the gelato: Scoop the softened gelato into a large mixing bowl.
2
Using a rubber spatula, fold in the dulce de leche and malted powder to taste, if using.
3
Transfer to an airtight container and refreeze for 2 hours.
4
For the chunnel cakes: Mix together 1/2 cup of the granulated sugar and the cinnamon in a small bowl.
5
Set aside.
6
In a mixing bowl, whisk together the flour, baking powder, orange zest, salt and the remaining 1/4 cup sugar.
7
In a separate bowl, whisk together the milk, olive oil and eggs.
8
Make a well in the center of the flour mixture and pour in the wet ingredients, stirring to create a smooth, shiny batter.
9
Transfer to a piping bag fitted with a medium-size star tip, or a re-sealable freezer bag with a corner snipped off and fitted with the same.
10
Transfer the filled bag to the refrigerator to chill until very cold, 30 minutes to 1 hour.
11
Fill a wide, shallow pot or Dutch oven with 3 inches of vegetable oil, and heat the oil to 360 degrees F.
12
Working in batches, carefully pipe 3-inch coils of the batter into the hot oil.
13
Fry until golden brown, 5 minutes.
14
With a spider or slotted spoon, transfer the fried cakes to the bowl with the cinnamon sugar and coat with sugar on both sides.
15
For the sandwich build: Take one chunnel cake and place a scoop (about 1/3 cup) of the dulce de leche ice cream on top.
16
Sandwich with another chunnel cake, and drizzle with some extra dulce de leche.
17
Serve immediately or freeze for later.

744

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pint vanilla gelato, softened, 1/4 cup dulce de leche, plus more for drizzling, Malted milk powder, optional, 3/4 cup granulated sugar, and more.

Yes, Chunnel Cake Sandwiches with Dulce de Leche Gelato falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!