Oh yes, you read that right! Doughnut. Ice cream. Sandwiches. It’s Ok, I’ll just let you wipe that little bit of drool up before I continue. You got that taken care of? Good. I came across this idea a few weeks ago on Pinterest (surprise?) and immediately sent it to a girlfriend. Did we need this in our lives? Definitely. Were we going to share it with our guys? Maybe? Only if they asked reeeeeeeally really nice. We’d take it under consideration, at least. Fast forward a couple of weeks and there we were in my kitchen frying, glazing, and ice cream sandwiching (that can be used as a verb, right?) 20 doughnuts. I’m almost entirely certain that this is what heaven is made of.
Doughnut Ice Cream Sandwiches
Makes about 20 ice cream sandwiches
For the doughnuts:
1 cup milk
1/4 cup granulated sugar
2 tsp. active dry yeast
1 stick (113 grams) unsalted butter, melted
4 cups all purpose flour
Frying oil (canola or sunflower are good choices)
For the glaze:
5 cups powdered sugar
1/2 cup milk
1 oz. (28 grams) dark chocolate
1 tbsp. baking cocoa
For the filling:
1 qt. ice cream (in one or several flavors)
To make the doughnuts, start by heating up your milk until it’s warm but not hot (this is what we’re going to use to activate the yeast). Add the granulated sugar and active dry yeast, give it a good stir, and set it aside. After about 5 minutes, the mixture should be frothy. If not, it means your yeast has gone bad, and you’ll need to start over with a fresh batch of yeast. In the meantime, melt you butter and whisk in your eggs. Pour your melted butter/egg mixture into the bowl of your kitchen mixer and add the milk/sugar/yeast mixture as well as your flour. Use the dough hook attachment to mix your dough until it’s completely incorporated and starts to pull away from the sides. If your dough continues to be sticky, just add a little more flour until it’s no longer sticky to the touch. Set your dough aside in a large, lightly greased bowl to rise for about an hour, or until almost double in size. Roll out your dough to about a 1/2″ thick, cut out your doughnuts, and allow them to rise for another 1/2 hour – 45 minutes, or until nice and puffy.
Fill a large pot with about 2″ of frying oil. Heat your oil until it’s about 375*F (190*C). If you don’t have a fry thermometer, you can test the temperature of the oil by frying small pieces of dough or bread. The oil is at the correct frying temperature when small bubbles instantly form around the frying food. If you have big bubbles, your oil is getting a little too hot and needs to be turned down. No bubbles or only a few bubbles means it needs to be hotter. Fry the doughnuts for 30-45 seconds on each side, and the doughnut holes for 20-30 seconds on each side. When the doughnuts are done, remove them from the oil and roll/flip them around on some paper towels to remove as much excess oil as possible.
While your doughnuts cool, you can go ahead and start making your glaze. To make the plain white glaze, combine 1/4 cup milk and 2 1/2 cups powdered sugar in a small saucepan over medium-low heat. Cook the mixture until it’s hot but not boiling. Dip half of your (cooled) doughnuts into the glaze, and set them aside to harden. If you’re going to add sprinkles, you’ll want to do it right away as this glaze sets up fast. Return the pan and it’s contents to your stove, and add another 1/4 cup milk and 1 oz. dark chocolate. Whisk over low-medium heat until the chocolate is completely melted. Add another 2 1/2 cups powdered sugar and 1 tbsp. baking cocoa, and continue whisking until the mixture is hot but not boiling. Dip the remaining doughnuts in the chocolate glaze and garnish with sprinkles.
Although you can freeze your ice cream doughnut sandwiches completely assembled, I really recommend waiting to assemble them until you’re ready to serve them, otherwise the doughnuts will remain pretty hard and frozen. To make the sandwiches, you’ll need, in total, about 1 qt of ice cream, but it’s easier if you buy it in pints. That way, you can simply slice up the ice cream while it’s still in the carton and have perfectly round disks of ice cream that’ll fit your doughnuts perfectly. To make the sandwiches, slice your doughnuts in half, and sandwich a piece of ice cream between each. Wrap them in parchment paper to make them a little less messy.
Doughnut recipe adapted from The Pioneer Woman