- 4 glazed raised donuts from bakery section of market
- 1 pint French Vanilla ice cream
- 1 jar hot fudge sauce
Cut each donut in half across, then into quarters. You are making 4 sections of donut, each section halved.
Use a small scoop and place a ball of ice cream on half of the pieces of donuts. Top each scoop with remaining donut pieces. The result should resemble 16 small ice cream filled puffs.