Recipe courtesy of Ree Drummond
Donut Ice Cream Sandwiches
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- Level: Easy
- Total: 4 hr 20 min (includes freezing time)
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 712
- Total Fat
- 34 g
- Saturated Fat
- 17 g
- Carbohydrates
- 98 g
- Dietary Fiber
- 4 g
- Sugar
- 73 g
- Protein
- 8 g
- Cholesterol
- 53 mg
- Sodium
- 313 mg
- Level: Easy
- Total: 4 hr 20 min (includes freezing time)
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 712
- Total Fat
- 34 g
- Saturated Fat
- 17 g
- Carbohydrates
- 98 g
- Dietary Fiber
- 4 g
- Sugar
- 73 g
- Protein
- 8 g
- Cholesterol
- 53 mg
- Sodium
- 313 mg
Ingredients
Directions
- Place the chocolate in a glass bowl and melt it over a double boiler (or in the microwave) until completely smooth. Set aside.
- Slice the glazed donuts in half horizontally. Add a large scoop of the ice cream to the bottom half of each donut and use an offset spatula to spread the ice cream to the edges. Press on the top halves of the donuts and roll the sides in the sprinkles. Drizzle the sandwiches with the melted chocolate.
- Place the sandwiches on a parchment-lined baking sheet and freeze until the ice cream is firm, at least 4 hours. At this point, enjoy the sandwiches or wrap individually in plastic wrap and freeze until ready to eat.
