Ice Cream Donuts Recipe

Mix and knead

In a large bowl whisk together 3 cups all-purpose flour, 1 cup granulated sugar, 2 tsp instant dry yeast and 1/2 tsp salt. In a small saucepan warm 3 tbs whole milk until lukewarm (about 100–110°F / 38–43°C). Whisk the warm milk with 6 tbs melted butter and 2 large eggs. Pour wet ingredients into dry and stir until a shaggy dough forms. Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is very sticky, add up to 2 more tbs flour.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1 1/4 hours.

Roll and cut

Turn dough out onto a lightly floured surface and roll to 1/2 inch (12 mm) thickness. Use a 3-inch round cutter to cut donuts and a 1-inch cutter to cut holes. Reroll scraps and repeat until dough is used. Place cut donuts on a parchment-lined baking sheet, cover lightly and let rest 20–30 minutes for a short second rise.

Fry

Heat 4 cups vegetable oil in a heavy pot or deep fryer to 350°F (175°C). Fry donuts 2–3 at a time (do not overcrowd) for about 45–60 seconds per side until golden brown. Use a slotted spoon to transfer to a cooling rack set over a sheet pan lined with paper towels to drain. Let cool completely to room temperature before assembly.

Soften ice creams

Remove the containers of vanilla, chocolate and strawberry ice cream from the freezer 15–20 minutes before assembly so they're scoopable but not melted. They should be pliable like soft-serve.

Flavor adjustments

For the vanilla filling, stir 3 cups vanilla ice cream with 1 tsp vanilla paste or extract until homogeneous. For chocolate filling, stir 3 cups chocolate ice cream with 1 tbsp cocoa powder to deepen chocolate flavor. For strawberry filling, fold 3 cups strawberry ice cream with 1/2 cup finely chopped fresh strawberries for bursts of fruit.

Refreeze until firm

Spoon each prepared flavor into a shallow airtight container and press a piece of plastic wrap on the surface. Freeze until firm, at least 1–2 hours. Firm fillings are easier to pipe and maintain shape inside donuts.

Make vanilla glaze

Whisk together 2 cups powdered sugar, 4 tbs whole milk and 1 tsp vanilla extract until smooth. If glaze is too thick, add milk 1 tsp at a time; if too thin, add powdered sugar 1 tbs at a time.

Prepare chocolate drizzle

Warm 1/2 cup melted chocolate or ganache slightly so it flows for drizzling. Keep at low warm temperature to avoid seizing.

Hollow donuts (if desired)

Using a small paring knife or a 1/2-inch round piping tip, carefully carve or poke a small hole into the side of each cooled donut, creating a pocket for filling about 1–1 1/2 inches deep. Alternatively, you can slice the top off the donut and hollow a shallow pocket.

Fill piping bag

Scoop a frozen-but-pliable portion of one ice cream flavor into a piping bag fitted with a small round tip. If the filling is too firm, let it sit 2–3 minutes at room temperature to soften slightly, but do not let it melt.

Pipe ice cream into donuts

Insert the tip into the hole or pocket and pipe about 2–3 tablespoons of ice cream into each donut until slightly domed. For larger donuts, use up to 4 tablespoons. Wipe any excess from the surfaces. Place filled donuts back on a parchment-lined sheet and return to the freezer for at least 30 minutes to let the filling firm again.

Glaze and decorate

Dip the top of each frozen-filled donut into the vanilla glaze, letting excess drip off, then set on a cooling rack. While glaze is still wet, drizzle with melted chocolate and sprinkle with sprinkles if desired. For variety, some donuts can be fully dipped in chocolate and left plain, or topped with chopped nuts or crushed cookies. Return decorated donuts to the freezer for 10–15 minutes to set the glaze.

Serve

Serve cold from the freezer. Let donuts sit at room temperature 2–4 minutes before eating for easiest bite. Keep leftovers in an airtight container in the freezer for up to 7 days for best texture.