Smashing Donuts And Ice Cream Recipe

Prepare and toast donuts

Slice each cake donut in half horizontally so you have 8 halves. Heat a large nonstick skillet over medium heat. Add the butter and let it melt and begin to foam, about 30 seconds.

Place donut halves cut-side down in the skillet in a single layer (work in two batches if necessary). Sprinkle the cut sides with the granulated sugar and a light pinch of sea salt. Toast until golden brown and caramelized, 1–2 minutes—watch carefully so they don’t burn. Flip and toast the other side for 30–45 seconds to warm through. Remove to a plate and let cool slightly.

Once cool enough to handle, transfer the toasted donut halves to a cutting board. Using a sturdy rolling pin or the bottom of a heavy glass, press down firmly on each donut half to flatten and slightly smash them — you want them flattened but still reasonably intact (about 1/2–3/4 inch thick). Set aside.

Soften and layer ice cream

Scoop the vanilla ice cream into a large bowl. Let it sit at room temperature for 5–8 minutes until soft enough to stir but not melted.

Gently fold half of the hot fudge (about 1/4 cup) and half of the caramel (about 2 tbsp) into the softened ice cream to create ribboned pockets of sauce. Fold in half of the crushed peanuts and half of the sprinkles, reserving the rest for topping. Do not overmix; leave streaks of sauce.

Return the ice cream to the freezer for 10–15 minutes to firm slightly if it has become too soft while mixing.

Build the smashed donut & ice cream stacks

Place one smashed donut half on a dessert plate. Spoon about 1/2 cup of the prepared ice cream over it and spread gently. Top with another smashed donut half to create a sandwich. Repeat to make two stacked donut sandwiches per serving (total 4 sandwiches if serving 4).

Drizzle each sandwich with remaining hot fudge and caramel sauce. Sprinkle with the remaining crushed peanuts and sprinkles. Add a dollop of whipped cream to each stack and top with a maraschino cherry and a mini donut hole if using. Finish with a tiny pinch of flaky sea salt over the top for contrast (optional).

Serve immediately with an extra spoon for scooping any softened ice cream. If you must assemble ahead, arrange components separately (toasted smashed donuts in an airtight container at room temperature for up to 2 hours; ice cream back in the freezer) and assemble just before serving to preserve texture.