This Toasted Cinnamon Ice Cream Donut Roll recipe is for those who have a sweet tooth, but are way too lazy to make their desserts from scratch.
This recipe uses store-bought donuts, as well as store-bought ice cream, and is super quick and easy to make.
Enjoy these ice cream sandwiches tonight as an afternoon snack, or as a dessert after dinner.
We’ve also included an ice cream sandwich recipe for the chefs and bakers who like to make their own dessert components and create their recipes from scratch.
Toasted donut sandwiches with cinnamon ice cream
- 1 tablespoon ground cinnamon, toasted
- 3 cups vanilla ice cream, softened
- 150 ml thickened cream
- 150 g dark chocolate, finely chopped
- 12 cinnamon donuts
- In a bowl, stir cinnamon into the ice cream and freeze until firm.
- To make the chocolate ganache, place the cream in a saucepan over high heat and bring it to just below boiling point. Place the chocolate in a heatproof bowl, pour over the hot cream, cover and let stand for 2 minutes. Uncover and stir until melted. Cover and let cool for 2 hours or until thickened. Stir until smooth.
- Meanwhile, preheat a sandwich press. Place the donuts in batches in the sandwich press, lower the lid and cook for 1-2 minutes or until dark golden brown. Repeat with the remaining donuts. Keep standing until completely cooled.
- Spread chocolate ganache on 1 side of each donut. Top half of the donuts ganache side down with a scoop of ice cream, top with remaining donuts, ganache side down and serve immediately
This recipe was found on lovely.com.au
Original ice cream sandwiches
- 1 cup unsalted butter
- 2 cups chocolate chips
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups All-Purpose Flour
- 1/2 cup unsweetened cocoa
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 8 cups of homemade vanilla ice cream
- 1 cup mini chocolate chips
- Preheat the oven to 176°C. Line two rimmed baking sheets with foil and spray liberally with non-stick cooking spray. Put aside.
- Melt the butter and chocolate chips in a large microwave-safe bowl, stirring every 30 seconds, until melted and smooth. Let something cool. Beat in the sugar, then the eggs and vanilla until well blended.
- In a medium bowl, whisk together the flour, cocoa, baking powder and salt. Add to the chocolate mixture, stirring until thick and smooth.
- Divide the dough in half and press each half into the bottom of the prepared baking sheets. The dough should be thin and completely cover the bottom of the pan.
- Bake for 10 minutes, flipping the sheets halfway through. Let the baking sheets cool for 15 minutes on a rack and then put them in the freezer for another 15 minutes.
- Meanwhile, beat the ice cream on low speed in an electric mixer fitted with the paddle attachment until smooth. Stir in the chocolate chips.
- Once the baking sheets have frozen for 15 minutes, remove a cookie and spread it completely and evenly with the ice cream. Lift the other cookie out of the pan with the sides of the foil. Turn the cookie over on the ice layer of the other baking sheet and press gently. Remove the foil from the cookie that is now the top layer. Cover the baking sheet with another piece of foil and put it back in the freezer for at least 2 hours.
- To cut the ice cream sandwiches, lift them off the baking sheet with the foil and place them on a flat work surface. Cut into rectangles with a sharp knife. You should get a total of 21 ice cream sandwiches.
- Serve immediately or wrap each sandwich tightly in plastic wrap and return to the freezer until ready to serve.
This recipe was found on thebakermama.com