Mini Donut Ice Cream Sandwiches
Happy Friday!! I’m sure most of you are aware that today is National Doughnut Day, aka an excuse to eat donuts without any guilt, which I’m happily taking advantage of. Because summer seems to have made an early appearance here in the PNW, I’m honoring the sweet circular treat in a way that’s very fitting for our warm temps, by pairing them with ice cream!
Because who doesn’t love ice cream and donuts?! And really, what’s better than the two of them together, formed into little ice cream sandwiches?!
These donut ice cream sandwiches are adorably miniature, dipped in trio of glazes and filled the with So Delicious Vanilla Cashew frozen dessert. And yes, the ice cream totally lives up to its So Delicious name.
To. die. for.
The glazes are made with fresh strawberry, dark chocolate and vanilla bean. All 3 together remind me of Neapolitan ice-cream which also ties in nicely with the early summer vibes we have going on right now.
Miniature in size, means they’re a great dessert option to serve at your next summer party or to enjoy amongst friends.
That is if you feel like sharing!
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Mini Donut Ice Cream Sandwiches
Description
Baked Mini donuts dipped in a trio of glazes and filled with So Delicious Vanilla Cashew frozen dessert. Dairy free.
Ingredients
- 1/4 cup coconut or vegan butter (regular butter can also be used)
- 1/4 cup avocado oil (coconut or canola oil can be used)
- 1/2 cup organic powdered sugar
- 1/2 cup organic granulated sugar
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon vanilla
- 2 2/3 cups flour
- 1 cup milk of choice (I use coconut or almond)
- SO DELICIOUS Vanilla Cashew Frozen Dessert
- STRAWBERRY GLAZE
- 1/3 cups powdered sugar
- 1 cup fresh hulled strawberries rinsed (frozen can also be used)
- Juice from half a lemon
- CHOCOLATE GLAZE
- 1/3 cups powdered sugar
- 1 tbsp cocoa powder
- Almond milk (1 teaspoon at a time)
- VANILLA BEAN GLAZE
- 1/3 cups powdered sugar
- Seeds from 1/3 of of a vanilla bean
- Almond milk (1 teaspoon at a time)
Instructions
- Preheat oven to 425 degrees.
- In the bowl of a stand mixer blend together oil, butter and sugars.
- Add in eggs and vanilla and mix until combined.
- In a separate bowl, whisk together dry ingredients.
- Pour a portion of the flour mixture into the egg and sugar, alternating into thirds with 1 cup of milk, until completely combined.
- Pour the mixed batter into the corner of a 1 gallon ziplock bag, cutting the corner with scissors.
- Pipe the batter into the greased mini donut cavities filling only about half-way full.
- Tap the half full donut pan to evenly spread the donuts.
- Bake in the oven for 4-6 minutes until a toothpick comes out clean.
- Remove from pan and transfer to a cooling rack.
- (Makes about 48-50 mini donuts)
- STRAWBERRY GLAZE INSTRUCTIONS
- Place hulled strawberries and lemon juice in a small blender or magic bullet.
- Blend on high to smooth and set aside.
- Place your powdered sugar in a glass bowl.
- Stir in the blended strawberries 1 spoonful at a time mixing thoroughly until incorporated.
- When your glaze is ready it should be a thick slow dripping dip consistency. If it seems too thick add a splash of lemon juice or a bit more strawberry, but be careful not to make it too thin, otherwise it will roll right off your donuts.
- CHOCOLATE GLAZE INSTRUCTIONS
- Mix together powdered sugar and cocoa powder.
- Add almond milk 1 spoonful at a time mixing thoroughly until incorporated.
- When your glaze is ready it should be a thick slow dripping dip consistency. If it seems too thick add a splash more milk.
- VANILLA BEAN GLAZE INSTRUCTIONS
- Mix together powdered sugar and vanilla bean.
- Add almond milk 1 spoonful at a time mixing thoroughly until incorporated.
- When your glaze is ready it should be a thick slow dripping dip consistency. If it seems too thick add a splash more milk.
DIPPING INSTRUCTIONS
- Dunk your donuts face down into the glaze.
- Allow the donut glaze to set for at least 20 minutes before turning into ice cream sandwiches.
ASSEMBLY INSTRUCTIONS
- Once the glaze on your donuts has set, slice your donuts in half to create a bottom and top piece.
- Spoon So Delicious Cashew Frozen Dessert (or other ice-cream) onto the bottom half of each donut.
- If you’d like your ice-cream to match the shape of your donut you can use a shot glass to mold your frozen ice-cream into shape.
- Place glazed donut half on top of the ice-cream to create little sandwiches.
- Return back to the freezer to chill for one-two hours.
- Serve immediately!
Notes
- There are eggs and gluten in this recipe but both it can be substituted for alternative ingredients. Dairy free ingredients can also be substituted for regular butter and ice cream.
In addition to having an excuse for eating donuts on National donut day, you can feel good about that fact that these tiny frozen desserts are baked, not fried (made with a mini donut pan,) carry fewer calories, are completely dairy free, meaning much lighter on the waistline.
Not gonna lie, I had my fair share of these cuties today and I’ll definitely be making them again soon. I hope you do too!
What do you think of these National holidays? Are you a fan? I only celebrate the majors ones, and figured donuts deserved a spotlight, since they’re quite trendy at the moment!
How do you plan to celebrate?
Hope you enjoyed today’s sweet post!
Have a fab weekend!
Ice cream seen in today’s post was provided by So Delicious Dairy Free, but all opinions are my own, based on my own experiences.
This post titled Mini Donut Ice Cream Sandwiches was seen first on Posh Little Designs. All Rights Reserved 2016.
Yes it is National Donuts Day Brandi and tho I was at Haggen’s before work, I haven’t had one donut today. I was tempted. However if I were anywhere near the adorable mini donut-cream sandwiches I would have tried all three. Talk about a great idea! You are masterful, an innovator and creative. Who knew you could bake a donut then turn it into ice-cream sandwiches. Genius. First ever, I’m sure :) Indeed, the Vanilla, Chocolate and Strawberry flavors really do remind me of the neopolitan icre-cream I enjoyed as a kind. And the photography is stunning. How did you get them stacked to stay (a magician as well I see :) When you open a walk-in Posh shop I’ll be your tester. haha.
Lol! You should totally treat yourself to one! You deserve it! Thanks for the sweet words! My favorite glaze is the chocolate, but they were all so good! I think these should be on repeat this summer. They are so tasty and tiny and the cashew milk Ice cream is the best alternative milk product I’ve tried. Together they’re pretty amazing!
Ahhhh cuteness and deliciousness overload right here! Literally drooling over these mini delights!
Aw thank you!! They’re definitely a must make! ?