Doughnut Icecream Sandwich with Hot Fudge 

 
Baked or deep fried, rolled in powdered sugar or drenched in glaze or dipped in melted chocolate….I don’t discriminate when it comes to my faaaaaavorite food. I have a thing for doughnuts. I love it. 
  
I always try to avoid buying them. Coz seriously i have this extreme obsession that i HAVE to finish the whole doughnuts in one day. So if I crave for it, i just buy one single piece, but choosing that one flavor from the many  options would be the most difficult choice i have to make in my life. 

  
I never made these sweet treats at home. Never thought of making them too. But recently one of my readers asked me to share the recipe of doughnuts and i thought why not! I got the perfect recipe from Pioneer Woman’s Blog. I knew that it would come out good, coz c’mon its pioneer woman’s recipe. 

  
I wanted to do something different with the doughnuts. So I made this icecream sandwich….it was like heaven….doughnuts and icecream with hot fudge, crunch from the almonds and the little saltiness from the pretzels….awesomeness 100%. I highly recommend you all to try this with salted caramel icecream, superb match- i must say! 

  

18 servings

Ingredients:

For the doughnuts:

Recipe courtesy: The pioneer woman

  • 1-1/8 cup Whole Milk, Warm
  • 1/4 cup Sugar
  • 2-1/4 teaspoons Instant Or Active Dry Yeast
  • 2 whole Large Eggs, Beaten
  • 1-1/4 stick Unsalted Butter, melted
  • 4 cups All-purpose Flour
  • 1/4 teaspoon Salt
  • Oil for deep frying

For the glaze:

  • 3 cups Powdered Sugar
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Vanilla
  • 1/2 cup Cold Water Or Milk

For the peanut butter hot fudge:

Peanut Butter Fudge Sauce:

  • 1/2 stick butter
  • 1 cup sweetened condensed milk
  • 1/2 cup chocolate chips
  • 1/4 cup peanut butter
  • 1 teaspoon vanilla

For sandwich:

  • Small pack Icecream (salted caramel or delce de leche)
  • Roasted almonds
  • Peanut butter fudge sauce
  • Pretzels

  

NOTES:

✔️ I made this in my electric stand mixer. If you don’t have that, you can make this with your hand itself. 

✔️ A cooking thermometer is ideal when frying doughnuts. But if you don’t have one just do this trick, Use the handle of a wooden spoon or a wooden chopstick. When the oil has preheated, dip the handle of a wooden spoon or a chopstick into the oil. If the oil starts steadily bubbling, then the oil is hot enough for frying. If the oil bubbles very very vigorously, then the oil is too hot and needs to cool off a touch. If no or very few bubbles pop up – then it’s not hot enough.

✔️ Try to serve the icecream in a warm doughnut as the combination of warm doughnut and hot fudge with the cold icecream is too good. Best when assembled right after frying as the doughnut exterior would be a little crispy. 

✔️ I loved salted caramel flavor icecream for this. 

✔️ If you don’t want to make sandwich with the doughnuts, just eat then plain covered with powdered sugar. Or just make this simple glaze:

  • 3 cups Powdered Sugar
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Vanilla
  • 1/2 cup Cold Water Or Milk
  1. Mix all glaze ingredients in a bowl until completely smooth.
  2. One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.)
  3.  Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.)

Method:
To Make the Dough:

  1.   Make sure milk is nice and warm, but not overly hot. 
  2. Add sugar to milk. Stir to dissolve.
  3. Add yeast into a small bowl.
  4. Pour milk/sugar mixture over yeast. Stir gently, then let sit for 10 minutes. (Pic of this step in the next collage) 
  5. Melt butter in separate bowl until butter is almost melted. Stir to finish melting so butter won’t be overly hot.
  6. Add beaten eggs to melted butter, stirring constantly to make sure the butter is not too hot for the eggs.
  7.   Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook. ( If you do not have an electric mixer/dough hook attachment, just pour this into a regular large mixing bowl.)
  8. With the mixer on 3 or medium-low speed, pour in the yeast mixture. If you aren’t using a mixer, just stir the wet ingredients gently with a whisk for about a minute.
  9. Allow the dough hook to stir this mixture for a couple of minutes, making sure it’s thoroughly combined.
  10. Add salt to flour and whisk well. 
  11.   With the mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone.( If you’re not using a mixer, just add flour to the wet ingredients in increments, stirring and/or kneading after each addition.)
  12. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes.
  13. After five minutes, stop the mixer and scrape the bottom of the bowl. 
  14. Turn on the mixer for 30 seconds. (If you’re not using a mixer, just knead the dough gently for about 5 to 8 minutes, then let it sit and rest.)
  15. Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes.
  16. After 10 minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge.
  17. Refrigerate dough for at least 8 hours, or overnight.

To Make the Doughnuts:

  1.   Remove bowl from fridge and turn out dough onto a lightly floured surface.
  2. Roll out to 1/4 to 1/3-inch thickness.
  3. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc.
  4. Cut holes out of each round using a 1 1/2-inch cutter.
  5. Place both doughnuts and holes on a floured baking sheet.
  6. Cover with large tea towel or plastic wrap and place in a warm place in your kitchen.
  7. Allow doughnuts to rise undisturbed for at least 1 hour; 1 hour 15 minutes if necessary. Doughuts should be visibly puffier and appear to be airy.

To Fry the Dougnuts:

  1.   Heat plenty of vegetable oil in a large pot until the temperature reaches 375 to 380 degrees—do not let it get hotter than 380 degrees! 375 is ideal; keep the thermometer in the pan to continually monitor.
  2. One to two at a time, gently grab doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly.
  3. Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off.
  4. Place doughnut immediately on several layers of paper towels.
  5. Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side.
  6. Allow doughnuts to slightly cool.

 To make peanut butter fudge sauce:

  1.   In a microwave safe bowl add the butter, sweetened condensed milk, peanut butter and chocolate chips. 
  2. Microwave for 30 seconds, stir and microwave another 30 seconds, stir and if needed microwave another 30 seconds. 
  3. Once everything is melted and combined together stir in the vanilla. Set aside.

To assemble the sandwich:

  1.  Cut the doughnut in half.   
  2. Cut the icecream in pack into discs.   
  3. Remove the cover after cutting and place the icecream on the doughnut half.     
  4. Pour fudge sauce over it.   
  5. Place some nuts and pretzels.  
  6. Close with other half of doughnut.   
  7. Drizzle melted chocolate on top if you like. 
  8. Serve while the doughnut is warm. 

 

Doughnut Ice-cream Sandwich with Hot Fudge
Serves 4
Soft and fluffy doughnuts and icecream with hot fudge, crunch from the almonds and the little saltiness from the pretzels.
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INGREDIENTS
For the doughnuts
  1. 1-1/8 cup Whole Milk, Warm
  2. 1/4 cup Sugar
  3. 2-1/4 teaspoons Instant Or Active Dry Yeast
  4. 2 whole Large Eggs, Beaten
  5. 1-1/4 stick Unsalted Butter, melted
  6. 4 cups All-purpose Flour
  7. 1/4 teaspoon Salt
  8. Oil for deep frying
For the glaze
  1. 3 cups Powdered Sugar
  2. 1/2 teaspoon Salt
  3. 1/2 teaspoon Vanilla
  4. 1/2 cup Cold Water Or Milk
For the peanut butter hot fudge
Peanut Butter Fudge Sauce
  1. 1/2 stick butter
  2. 1 cup sweetened condensed milk
  3. 1/2 cup chocolate chips
  4. 1/4 cup peanut butter
  5. 1 teaspoon vanilla
For sandwich
  1. Small pack Icecream (salted caramel or delce de leche)
  2. Roasted almonds
  3. Peanut butter fudge sauce
  4. Pretzels
DIRECTIONS
To Make the Dough
  1. Make sure milk is nice and warm, but not overly hot.
  2. Add sugar to milk. Stir to dissolve.
  3. Add yeast into a small bowl.
  4. Pour milk/sugar mixture over yeast. Stir gently, then let sit for 10 minutes. (Pic of this step in the next collage)
  5. Melt butter in separate bowl until butter is almost melted. Stir to finish melting so butter won’t be overly hot.
  6. Add beaten eggs to melted butter, stirring constantly to make sure the butter is not too hot for the eggs.
  7. Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook. ( If you do not have an electric mixer/dough hook attachment, just pour this into a regular large mixing bowl.)
  8. With the mixer on 3 or medium-low speed, pour in the yeast mixture. If you aren’t using a mixer, just stir the wet ingredients gently with a whisk for about a minute.
  9. Allow the dough hook to stir this mixture for a couple of minutes, making sure it’s thoroughly combined.
  10. Add salt to flour and whisk well.
  11. With the mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone.( If you’re not using a mixer, just add flour to the wet ingredients in increments, stirring and/or kneading after each addition.)
  12. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes.
  13. After five minutes, stop the mixer and scrape the bottom of the bowl.
  14. Turn on the mixer for 30 seconds. (If you’re not using a mixer, just knead the dough gently for about 5 to 8 minutes, then let it sit and rest.)
  15. Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes.
  16. After 10 minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge.
  17. Refrigerate dough for at least 8 hours, or overnight.
To Make the Doughnuts
  1. Remove bowl from fridge and turn out dough onto a lightly floured surface.
  2. Roll out to 1/4 to 1/3-inch thickness.
  3. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc.
  4. Cut holes out of each round using a 1 1/2-inch cutter.
  5. Place both doughnuts and holes on a floured baking sheet.
  6. Cover with large tea towel or plastic wrap and place in a warm place in your kitchen.
  7. Allow doughnuts to rise undisturbed for at least 1 hour; 1 hour 15 minutes if necessary. Doughuts should be visibly puffier and appear to be airy.
To Fry the Doughnuts
  1. Heat plenty of vegetable oil in a large pot until the temperature reaches 375 to 380 degrees—do not let it get hotter than 380 degrees! 375 is ideal; keep the thermometer in the pan to continually monitor.
  2. One to two at a time, gently grab doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly.
  3. Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off.
  4. Place doughnut immediately on several layers of paper towels.
  5. Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side.
  6. Allow doughnuts to slightly cool.
To make peanut butter fudge sauce
  1. In a microwave safe bowl add the butter, sweetened condensed milk, peanut butter and chocolate chips.
  2. Microwave for 30 seconds, stir and microwave another 30 seconds, stir and if needed microwave another 30 seconds.
  3. Once everything is melted and combined together stir in the vanilla. Set aside.
To assemble the sandwich
  1. Cut the doughnut in half.
  2. Cut the icecream in pack into discs.
  3. Remove the cover after cutting and place the icecream on the doughnut half.
  4. Pour fudge sauce over it.
  5. Place some nuts and pretzels.
  6. Close with other half of doughnut.
  7. Drizzle melted chocolate on top if you like.
  8. Serve while the doughnut is warm.
NOTES
  1. * I made this in my electric stand mixer. If you don’t have that, you can make this with your hand itself.
  2. * A cooking thermometer is ideal when frying doughnuts. But if you don’t have one just do this trick, Use the handle of a wooden spoon or a wooden chopstick. When the oil has preheated, dip the handle of a wooden spoon or a chopstick into the oil. If the oil starts steadily bubbling, then the oil is hot enough for frying. If the oil bubbles very very vigorously, then the oil is too hot and needs to cool off a touch. If no or very few bubbles pop up – then it’s not hot enough.
  3. * Try to serve the icecream in a warm doughnut as the combination of warm doughnut and hot fudge with the cold icecream is too good. Best when assembled right after frying as the doughnut exterior would be a little crispy.
  4. * I loved salted caramel flavor icecream for this.
  5. * If you don’t want to make sandwich with the doughnuts, just eat then plain covered with powdered sugar. Or just make this simple glaze-
  6. 3 cups Powdered Sugar
  7. 1/2 teaspoon Salt
  8. 1/2 teaspoon Vanilla
  9. 1/2 cup Cold Water Or Milk
  10. Mix all glaze ingredients in a bowl until completely smooth.
  11. One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.)
  12. Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.)
Savory&SweetFood http://savoryandsweetfood.com/

  
  

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