Strawberry Shortcake Doughnut Ice Cream Sandwiches
- Level: Easy
- Yield: 8 doughnuts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 449
- Total Fat
- 11
- Saturated Fat
- 6
- Carbohydrates
- 88
- Dietary Fiber
- 1
- Sugar
- 63
- Protein
- 4
- Cholesterol
- 25
- Sodium
- 263
- Total: 5 hr 25 min (includes freezing time)
- Active: 25 min
Ingredients
8 unglazed cake doughnuts
2 pints strawberry ice cream, softened
4 cups confectioners’ sugar
1/3 cup buttermilk
1/4 cup sour cream
1 tablespoon vanilla bean paste
1/4 teaspoon kosher salt
1 cup freeze-dried strawberries, lightly crushed
Directions
- Line a baking sheet with parchment. Slice the doughnuts in half horizontally, like a bagel. Add a large scoop of the ice cream to the bottom half of each doughnut and use an offset spatula to spread the ice cream to the edges. Press on the top halves of the doughnuts. Place the sandwiches on the prepared baking sheet and freeze until the ice cream is firm, at least 4 hours and up to overnight.
- When the sandwiches are frozen, place a cooling rack inside a second baking sheet. Whisk the confectioners’ sugar, buttermilk, sour cream, vanilla bean paste and salt in a large measuring cup or high-sided bowl or cup deep enough to fully submerge each sandwich. Working with 1 sandwich at a time, dunk it into the glaze, making sure the entire doughnut is covered with the glaze. Use a slotted spoon to remove from the glaze, gently tap the spoon so the glaze drips off a little and transfer to the prepared baking sheet. Repeat with the remaining sandwiches and glaze. Sprinkle the doughnuts with the freeze-dried strawberries. Freeze until the ice cream is very firm and the glaze is set and no longer shiny, at least 1 hour and up to overnight.
- Enjoy the sandwiches immediately or wrap them individually in foil and freeze until ready to eat.