Vegetable oil, all-purpose flour, baking powder, cinnamon, nutmeg, salt, milk, sugar, eggs, and vanilla extract.

I don’t know about you, but the smell of fried dough instantly sends me back to fairs, carnivals, boardwalk snack stands, and those summer nights where everyone is a little sticky, a little tired, and somehow still very interested in dessert. There’s just something about warm dough covered in powdered sugar that makes people lose all sense of “I’m only having one.” I say that with experience. Too much experience, probably.

These Funnel Cake Bites are a mini version of that favorite fair food, made right at home with simple pantry ingredients. They’re golden on the outside, soft and warm inside, lightly spiced with cinnamon and nutmeg, and finished with powdered sugar or whatever dipping sauce makes your heart happiest. Chocolate? Caramel? Strawberry sauce? All acceptable. Encouraged, even.

What I love most about Funnel Cake Bites is that they give you the carnival feeling without needing a ticket booth, a parking lot walk, or one of those paper plates that bends under the weight of fried dough. You just mix the batter, scoop it into hot oil, fry until golden, and dust with powdered sugar. That’s it. A little messy? Sure. But the fun kind of messy.

This recipe is made with vegetable oil, all-purpose flour, baking powder, cinnamon, nutmeg, salt, milk, granulated sugar, eggs, and vanilla extract. Nothing strange or hard to find. Just basic ingredients turning into warm, snackable little bites that disappear faster than you think. Sound familiar?

These Funnel Cake Bites remind me of walking through a fair with powdered sugar already on my shirt before I even take the first bite. I wish I could say I’m graceful with fair food, but no. Funnel cake is one of those desserts that humbles everyone. You take one bite, and suddenly your hands, sleeves, and possibly your chin are wearing powdered sugar like it’s confetti. It’s chaos, but sweet chaos.

I remember being a kid and thinking funnel cake was some kind of magical carnival-only food. Like, surely there was a secret machine or a special fairground recipe involved, right? Then you make a version at home and realize it’s mostly flour, eggs, milk, sugar, baking powder, and vanilla. Very normal ingredients. Almost suspiciously normal. It’s funny how some foods feel mysterious until you actually make them.

That’s one reason I love homemade Funnel Cake Bites. They take something that feels like a once-a-year fair treat and make it simple enough for a weekend dessert, movie night, birthday snack, or one of those “we need something sweet but nobody is leaving the house” evenings. You know those nights? Everyone wants dessert, but putting on real shoes feels unreasonable. These bites understand.

The first time I made mini funnel cake bites at home, I was a little nervous about the frying part. Hot oil always feels like it means business. I kept checking the temperature, dropping in tiny test bits of batter, and standing there like I was supervising a very important science project. But once the first few bites puffed up and turned golden, I relaxed. Mostly. Then I got excited and maybe added too many at once. Lesson learned: small batches are your friend.

I also really like the cinnamon and nutmeg in this recipe. Classic funnel cake is already wonderful, but those warm spices make these Funnel Cake Bites taste a little cozier, almost like fair food and doughnut holes had a very delicious little meeting. The flavor isn’t overpowering. It’s just enough to make you pause and think, Oh, that’s nice. I love when a tiny ingredient does that.

And let’s be honest, the powdered sugar is half the fun. It gets everywhere. It will probably land on the counter. Maybe your shirt. Maybe the floor. Maybe a child, a pet, or a completely innocent kitchen towel. But that snowy finish is what makes Funnel Cake Bites feel like proper fair food. Clean eating? Not today. Happy eating? Absolutely.

Why you’ll Love these Funnel Cake Bites?

• They bring fair food home in the easiest way. These Funnel Cake Bites have that classic carnival flavor without the long lines, loud rides, or mystery sticky tables. The outside fries up lightly crisp and golden, while the inside stays soft and warm. Once you dust them with powdered sugar, they taste like something you’d get at a fair stand, only you made them in your own kitchen. I think that makes them even more fun, especially because you can eat them in pajamas. That’s a major upgrade, honestly.
• They’re quick enough for a last-minute dessert. This Funnel Cake Bites recipe takes about 5 minutes to prep and 10 minutes to cook, so you can have warm fried dough on the table in around 15 minutes. That feels almost dangerous, doesn’t it? There’s no long chill time, no yeast, no waiting for dough to rise, and no complicated shaping. You mix, scoop, fry, dust, and serve. It’s perfect for those nights when a cookie sounds good but warm powdered sugar bites sound even better.
• You don’t need a funnel or fancy tools. Traditional funnel cake usually means pouring batter in swirls, but these homemade Funnel Cake Bites keep things easier. You just drop spoonfuls of batter into hot oil. I like using a cookie scoop because it helps make the bites similar in size, but a regular spoon works too. The shapes don’t have to be perfect. Actually, the slightly odd shapes are part of the charm. Fair food is not supposed to look like it came from a geometry textbook.
• The ingredients are simple and pantry-friendly. You probably already have most of what you need for these mini funnel cake bites: flour, baking powder, cinnamon, nutmeg, salt, milk, sugar, eggs, vanilla, and oil for frying. Nothing fancy. Nothing that requires a special trip to a specialty store. I love recipes like that because sometimes you want dessert without feeling like you’re preparing for a baking competition. Pantry ingredients saving the day? Yes, please.
• They’re perfect for dipping. Powdered sugar is classic, of course, but Funnel Cake Bites are also made for sauces. Chocolate sauce, caramel, strawberry sauce, maple glaze, whipped cream, cream cheese glaze, or even ice cream on the side all work beautifully. You can set out a few dips and let everyone choose their favorite. People get surprisingly serious about dipping sauces, by the way. Suddenly everyone has opinions. Strong ones.
• They’re fun for both kids and adults. Kids love these because they’re small, sweet, and easy to grab. Adults love them because they taste like childhood fairs, local festivals, amusement parks, and warm weekend nights. These Funnel Cake Bites are great for sleepovers, birthdays, game days, movie nights, or casual family desserts. They feel playful without being too much work, and that’s my favorite kind of treat.
• They’re best fresh and warm. I’ll be honest: Funnel Cake Bites are at their absolute best right after frying. That’s when the edges are crisp, the centers are soft, and the powdered sugar clings in the prettiest messy way. You can store leftovers and reheat them, and they’ll still taste good, but fresh is where the magic lives. This is one of those recipes where you call everyone to the kitchen before you even finish dusting the sugar. Dessert waits for no one.

Ingredient Notes

The ingredients for Funnel Cake Bites are simple, but each one helps create that warm, soft, golden fried dough texture we’re after. The flour gives structure, the baking powder helps the bites puff, the milk and eggs make the batter tender, and the cinnamon, nutmeg, and vanilla add cozy flavor. Nothing too technical here. Just a quick batter that turns into something very snackable and very hard to stop eating.

• Vegetable Oil: Vegetable oil is used for frying these Funnel Cake Bites. You’ll want enough oil to reach about 3/4 inch deep in your pot, which is enough for the bites to fry evenly without needing a huge deep fryer situation. Heat the oil to about 375°F for the best results. If the oil is too cool, the bites can soak up oil and turn greasy. If it’s too hot, the outside browns too quickly before the center cooks. A thermometer helps, but if you don’t have one, a tiny test spoonful of batter can tell you a lot. It should sizzle right away and turn golden, not burn instantly like it has somewhere to be.
• All-Purpose Flour: All-purpose flour is the base of the batter and gives these homemade Funnel Cake Bites their structure. The batter should be smooth and scoopable, not thin and runny. Measuring the flour carefully helps keep the texture right. Too much flour can make the bites dense, while too little can make the batter spread too much in the oil. Flour isn’t the exciting ingredient here — powdered sugar gets all the attention — but it’s doing the important behind-the-scenes work.
• Baking Powder: Baking powder helps the bites puff up as they fry, giving them a lighter texture instead of making them flat or heavy. This recipe uses 1 1/2 teaspoons, which gives the batter just enough lift. Make sure your baking powder is fresh, especially if the can has been sitting in the pantry since, um, a mysterious year. I’ve definitely had that moment of staring at baking powder and wondering if it belongs in a museum. Fresh baking powder makes a difference.
• Ground Cinnamon: Cinnamon adds warmth and gives these Funnel Cake Bites a cozy, bakery-style flavor. It’s not too strong, but it makes the bites taste more interesting than plain fried dough. It also pairs beautifully with powdered sugar, chocolate sauce, caramel, and maple glaze. Cinnamon is one of those ingredients that makes dessert smell good before it even fully becomes dessert, which feels encouraging.
• Ground Nutmeg: Nutmeg adds a small but noticeable warm flavor in the background. You only need 1/4 teaspoon, so it doesn’t take over. It just gives these mini funnel cake bites a little old-fashioned flavor, almost like doughnut holes or fair stand treats. If you don’t love nutmeg, you can leave it out, and the bites will still taste good. Nutmeg has opinions, and not everyone agrees with them. That’s okay.
• Salt: Salt balances the sweetness and brings out the flavor of the vanilla, cinnamon, nutmeg, and sugar. It doesn’t make the bites salty; it just keeps the batter from tasting flat. This recipe uses 1/4 teaspoon, which is small but useful. Sweet fried dough needs a little balance, especially once you add powdered sugar or dipping sauces. Salt is quiet, but it’s doing its job.
• Milk: Milk adds moisture and helps create a smooth batter for the Funnel Cake Bites. This recipe uses 1 1/2 cups, which gives the batter enough liquid to mix easily while still keeping it thick enough to scoop. Whole milk gives a slightly richer taste, but 2% milk should work too. I wouldn’t swap it for water unless you absolutely have to, because milk helps the inside stay softer and more tender. We want warm little bites, not chewy little regrets.
• Granulated Sugar: Granulated sugar sweetens the batter lightly before the powdered sugar topping goes on. This recipe uses 1/4 cup, which gives the bites flavor without making them overly sweet. Since you’ll probably add powdered sugar, chocolate sauce, caramel, or something equally delightful after frying, the batter doesn’t need to be candy-level sweet. It’s a balance. A fun balance, but still.
• Eggs: Eggs help bind the batter together and add richness. You’ll start by beating the 2 large eggs until foamy, which gives the batter a slightly lighter start. You don’t need to beat them forever or pretend you’re making a fancy soufflé. Just whisk until they look bubbly and loosened up. Eggs help the Funnel Cake Bites hold together as they fry and give the inside that soft, satisfying texture.
• Pure Vanilla Extract: Vanilla adds warmth and sweetness to the batter. It works beautifully with the cinnamon and nutmeg and makes the bites taste more like a real dessert instead of just fried flour. Pure vanilla extract is lovely if you have it, but regular vanilla extract works too. I’m not going to pretend a carnival snack needs to be overly precious. Use what you have and keep going.
• Powdered Sugar for Serving: Powdered sugar is the classic finish for Funnel Cake Bites, even though it isn’t mixed into the batter. Once the bites are fried and drained, dust them generously while they’re still warm. The sugar settles into the little golden edges and gives them that fair-food look. Will it get everywhere? Yes. Will you care? Maybe for about two seconds, then you’ll take a bite and move on.

How to Make Funnel Cake Bites?

Making Funnel Cake Bites is pretty quick once you get started. You’ll beat the eggs, add the milk and vanilla, mix in the dry ingredients, heat the oil, scoop in the batter, fry until golden, drain, and finish with powdered sugar. The main thing is keeping the oil hot enough and frying in small batches. That’s where the texture comes from: crisp edges, soft centers, and no greasy sadness.

1. Beat the eggs until foamy. Start by beating 2 large eggs in a mixing bowl until they look foamy and a little lighter. This helps loosen the eggs and adds a bit of air to the batter. You don’t need to make this step dramatic. Just whisk until the eggs look bubbly. It’s a small step, but it helps the batter come together smoothly and gives the Funnel Cake Bites a nice texture.
2. Add the milk and vanilla. Pour in the 1 1/2 cups milk and 1 teaspoon pure vanilla extract, then mix until everything is combined. This is the moment where the bowl starts smelling like dessert, which always makes me feel like things are going in the right direction. The mixture will look thin at this point, and that’s fine. The flour and dry ingredients will thicken it up soon.
3. Mix in the dry ingredients. Add the all-purpose flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt. Mix until the batter is smooth and no dry flour remains. The batter should be thick enough to scoop and drop into the oil. A few tiny lumps are not a disaster, so don’t stress. Just avoid big dry pockets of flour. This is homemade fair food, not a final exam. We’re allowed to breathe.
4. Heat the oil. Pour vegetable oil into a pot until it is about 3/4 inch deep, then heat it to about 375°F. Use a thermometer if you have one. If not, test the oil with a small spoonful of batter. It should sizzle right away, float, and turn golden without burning immediately. Hot oil does require attention, so don’t walk away. This is not the time to answer a text and forget what’s happening. Ask me how I know.
5. Drop the batter into the oil. Scoop spoonfuls of batter into the hot oil. A cookie scoop works really well because it keeps the Funnel Cake Bites similar in size, but a regular spoon is fine. Drop the batter close to the oil surface so it doesn’t splash. Fry only a few bites at a time so the oil temperature doesn’t drop too much. Crowding the pot makes the bites cook unevenly, and we’re trying to avoid little doughy surprises.
6. Fry until golden brown. Let the bites fry until the bottoms are golden, then flip them and cook the other side. They cook quickly, so stay nearby and keep an eye on them. Once both sides are golden brown and the centers are cooked through, remove them with a slotted spoon or tongs. If you’re unsure, break one open from the first batch. The inside should be soft and cooked, not wet or raw. First batch taste-testing is basically quality control.
7. Drain the bites. Transfer the fried Funnel Cake Bites to a paper towel-lined plate or tray so the extra oil can drain. This keeps them from feeling too greasy. Let them sit for a short moment, but don’t wait too long before adding powdered sugar. Warm bites hold the sugar better and taste the best. This is the part where people start hovering near the kitchen, usually pretending they’re “just checking.”
8. Finish with powdered sugar or dips. Sprinkle the warm bites generously with powdered sugar, or serve them with your favorite toppings. Chocolate sauce, caramel sauce, strawberry sauce, whipped cream, maple glaze, cream cheese glaze, or vanilla ice cream all work beautifully. You can keep your Funnel Cake Bites classic or turn them into a full dessert-board situation. Once the dipping sauces come out, things get serious in a very fun way.

Storage Options

These Funnel Cake Bites are best fresh and warm, right after frying. That’s when they have crisp edges, soft centers, and that perfect powdered sugar finish. But if you end up with leftovers — which is possible, though I wouldn’t bet money on it — you can store and reheat them. They won’t be quite as magical as fresh from the oil, but they’ll still be tasty. Fried dough is forgiving like that.

• Room Temperature: Store leftover Funnel Cake Bites in an airtight container at room temperature for up to 1 day. Let them cool completely before storing so trapped steam doesn’t make them soggy. If they already have powdered sugar on them, some of it may melt into the bites as they sit. That’s normal. When you reheat them, just add a fresh dusting of powdered sugar and they’ll look much happier.
• Refrigerator: You can refrigerate leftover mini funnel cake bites in an airtight container for up to 2 days, but the texture will soften. Fried dough doesn’t usually stay crisp in the fridge, so this isn’t my first choice unless your kitchen is warm or you need a little extra storage time. Reheat them in the oven or air fryer if you want to bring back some texture. The microwave works in a hurry, but it makes them softer rather than crisp.
• Freezer: Freezing Funnel Cake Bites is possible, but fresh is definitely best. To freeze them, let the bites cool completely, place them in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container. Freeze for up to 1 month. Reheat them from frozen in the oven or air fryer until warm and slightly crisp. Add powdered sugar after reheating, not before freezing, unless you enjoy mystery sugar patches.
• Reheating in the Oven: To reheat, place the bites on a baking sheet and warm them in a 350°F oven for about 5 to 8 minutes, or until heated through. This helps bring back a little crispness around the edges. Once they’re warm, sprinkle them with fresh powdered sugar. This is probably the best method if you want leftover Funnel Cake Bites to taste close to fresh.
• Reheating in the Air Fryer: An air fryer is great for reheating Funnel Cake Bites because it helps revive some of that fried texture. Heat them at 325°F to 350°F for a few minutes until warm and slightly crisp. Keep an eye on them because they can dry out if they go too long. The air fryer is like a tiny leftover-rescue machine, and this is one of its better moments.
• Avoid Storing With Wet Toppings: If you plan to store leftovers, keep sauces and dips separate. Chocolate sauce, caramel, strawberry sauce, whipped cream, and ice cream will make the bites soggy if they sit together. Store the bites plain, then add toppings when you’re ready to serve again. It’s a small thing, but it makes a big difference. Nobody wants a sad, soggy funnel bite. Well, maybe someone does, but not me.

Variations & Substitutions

These Funnel Cake Bites are classic with powdered sugar, but they’re also very easy to dress up. You can change the topping, add different sauces, try a cinnamon sugar coating, make them fruity, or go full dessert mode with ice cream. The batter itself is simple, so it works as a fun little base. Just try not to add too much extra liquid to the batter, because then it may get too thin and spread in the oil. Delicious, but chaotic.

• Classic Powdered Sugar: The classic way to serve Funnel Cake Bites is with a generous dusting of powdered sugar. It gives them that fair-style look and flavor, and honestly, it never gets old. Sprinkle the sugar on while the bites are still warm so it sticks to all the little golden edges. Yes, it will probably make a mess. That’s part of the charm. Powdered sugar behaves like glitter’s dessert cousin.
• Chocolate-Dipped Funnel Cake Bites: Serve the bites with warm chocolate sauce or melted chocolate for dipping. Milk chocolate, dark chocolate, and white chocolate all work, depending on your mood. You can add sprinkles for a birthday-party feel or crushed cookies if you’re really going for it. Chocolate makes these homemade Funnel Cake Bites feel richer and a little more like a dessert platter instead of a quick snack. Not that snacks can’t be dramatic.
• Caramel Apple Style: Drizzle the warm bites with caramel sauce and sprinkle with a little cinnamon for a caramel apple-inspired twist. Add finely diced apples on the side if you want that fall fair feeling. This version is especially fun for autumn movie nights, Halloween parties, or cozy weekends. It tastes like fair food wandered into apple season and decided to stay. I’m not mad about it.
• Strawberry Shortcake Style: Top the Funnel Cake Bites with sliced strawberries and whipped cream for a fruity version. The strawberries add freshness, and the whipped cream makes the bites feel like a playful little dessert bowl. It’s great for spring and summer, or anytime you want to pretend fried dough is balanced because fruit is involved. Is that nutrition math questionable? Maybe. But it tastes good.
• Cinnamon Sugar Coating: Instead of powdered sugar, toss the warm bites in cinnamon sugar. This makes them taste a bit like mini churros or doughnut holes, which is never a bad thing. Mix granulated sugar with cinnamon, then coat the bites while they’re still warm so the sugar sticks. This version is cozy, simple, and really good with coffee or hot chocolate. I might even like it as much as powdered sugar. Maybe. Depends on the day.
• Maple Glaze: Mix powdered sugar with a little maple syrup and milk to make a quick glaze. Drizzle it over the bites or serve it on the side for dipping. The maple flavor works beautifully with the cinnamon and nutmeg in the batter. This version makes Funnel Cake Bites feel dangerously breakfast-adjacent. I’m not saying you should eat them before noon. I’m also not saying you shouldn’t.
• Nutmeg-Free Version: If you don’t have nutmeg or don’t love it, simply leave it out. The bites will still taste delicious with cinnamon and vanilla. Nutmeg adds a warm background flavor, but it’s not required for the recipe to work. Some people are very sensitive to nutmeg, and that’s fair. Not every spice needs to be invited to every party.
• Dairy-Free Option: You can try using unsweetened almond milk, oat milk, or coconut milk instead of regular milk. The texture may change slightly, but the batter should still fry well if it stays thick enough to scoop. If it seems too thin, add a small spoonful of flour. Dairy-free Funnel Cake Bites may not taste exactly the same, but they can still be warm, sweet, and fun. And fun is the whole point here.

What to Serve With Funnel Cake Bites?

These Funnel Cake Bites are delicious on their own, especially with powdered sugar, but they’re also perfect with dips and toppings. Because they’re small, they work really well for dessert boards, party plates, sleepovers, game nights, or cozy weekends at home. You can keep them simple, or you can make them wildly extra. Both options are valid. Dessert is not the place for unnecessary judgment.

• Powdered Sugar: Powdered sugar is the classic topping for Funnel Cake Bites, and it gives them that fair-food look we all recognize. Sprinkle it on while the bites are still warm so it settles into the little crispy edges. Serve extra on the side if you’re a heavy-dusting person. Just know that powdered sugar will travel. It does not respect boundaries, counters, or dark clothing.
• Chocolate Sauce: Warm chocolate sauce is perfect for dipping these bites. It adds richness and makes the dessert feel extra fun, especially for kids, parties, or anyone who believes dipping makes food better. You can use store-bought sauce or melt chocolate chips with a splash of cream. Chocolate and Funnel Cake Bites together are very convincing. One bite and suddenly the plate feels communal. Maybe too communal.
• Caramel Sauce: Caramel sauce pairs beautifully with the cinnamon and nutmeg in the batter. Dip the bites or drizzle caramel over the top for a richer treat. Add a little flaky salt if you want a salted caramel version. Sweet, salty, warm, and fried? That is a strong dessert argument. Hard to disagree with.
• Strawberry Sauce: Strawberry sauce adds a bright, fruity flavor that balances the richness of the fried dough. You can use homemade strawberry sauce, warmed jam, or store-bought topping. Add whipped cream and the Funnel Cake Bites start feeling like little strawberry shortcake bites. It’s fresh, sweet, and a tiny bit chaotic in the best way.
• Whipped Cream: Whipped cream gives the bites a soft, creamy contrast. Serve it on the side for dipping or add it to a bowl with fruit and sauce. It makes the dessert feel light, even though we all know we’re still eating fried dough. Dessert logic is flexible. Let’s not examine it too closely.
• Ice Cream: Warm Funnel Cake Bites with vanilla ice cream is a full dessert moment. The hot-and-cold contrast is so good, especially if you add chocolate sauce, caramel, or strawberries. It becomes a funnel cake sundae, which sounds like something you’d order at a fair and then immediately need extra napkins for. Worth it.
• Coffee: Coffee balances the sweetness of the powdered sugar and fried dough. A hot cup of coffee with warm Funnel Cake Bites feels like a cozy afternoon treat, especially if you’re serving them to adults. The slight bitterness of coffee keeps the dessert from feeling too sweet. Also, coffee and fried dough have always been friends. Doughnuts proved this long ago.
• Hot Chocolate: Hot chocolate with Funnel Cake Bites is cozy, sweet, and perfect for chilly nights, kids’ movie nights, sleepovers, or winter weekends. It’s definitely not subtle, but sometimes dessert should be fun and a little over-the-top. Add whipped cream to the hot chocolate if you’re feeling festive. At that point, yes, it’s a sugar event. A happy one.

FAQ

Why are my Funnel Cake Bites greasy?

Greasy Funnel Cake Bites usually mean the oil was not hot enough or the pot was overcrowded. Fry in small batches so the oil temperature stays steady. Also, drain the bites on paper towels after frying. A little oil is expected because they’re fried, of course, but they should not feel heavy or soggy.

Can I use pancake batter for Funnel Cake Bites?

You can try using pancake batter in a pinch, but the texture may be different. Pancake batter can be thinner and may spread more in the oil. This Funnel Cake Bites batter is designed to be scoopable, so it fries into small golden bites with soft centers and lightly crisp edges.

Can I bake Funnel Cake Bites instead of frying them?

Frying gives Funnel Cake Bites their classic fair-food texture, so baking will not give the same result. If baked, they may taste more like soft dough bites than true funnel cake. For that crisp outside and tender inside, frying is the best method.

Can I make these in an air fryer?

This batter is too loose to place directly in an air fryer basket. Air fryers work better with shaped doughs, not spoonfuls of wet batter. For this recipe, frying in oil gives the best result. You can use the air fryer to reheat leftover Funnel Cake Bites, though, and it works nicely.

These Funnel Cake Bites are warm, golden, soft in the middle, lightly crisp around the edges, and finished with that classic powdered sugar dusting that makes every bite feel like fair food. They’re made with flour, baking powder, cinnamon, nutmeg, salt, milk, sugar, eggs, vanilla, and vegetable oil, and they come together fast enough for a last-minute dessert craving.

Make these homemade Funnel Cake Bites for movie nights, sleepovers, birthdays, weekend treats, game days, or any evening when you want something sweet and fun without leaving home. Serve them classic with powdered sugar, or go wild with chocolate sauce, caramel, strawberries, whipped cream, or ice cream. Honestly, there’s no wrong direction here — just different levels of delicious chaos.

Would you keep your Funnel Cake Bites classic with powdered sugar, or would you turn them into a full dessert platter with dips and ice cream? Can’t wait to hear what you think!