Ice Cream Sandwiches (Donut Pan Version)
If you're looking for a fun, easy, and original treat, look no further than these delicious and simple donut ice cream sandwiches!
Like their cake pan cousins, the flavor combos are truly endless but the donut version is significantly easier to prepare and assemble. This version does yield fewer treats (made six for me) and there is also more cake going on in these babies so they are less like a traditional ice cream sandwich where the ice cream is the more prominent ingredient.
This version also involves a number of steps but they can all be done over the course of one day then just let the ice cream sandwiches freeze overnight. Most of the time is spent waiting for the various parts to freeze.
I made these Birthday Cake themed, using one box of Vanilla Sprinkle donut mix and one pint of Nada Moo's Birthday Cake Cookie Dough Ice Cream. This combo hit the birthday cake mark and then some! I would definitely recommend the Nada Moo if you are looking to replicate this flavor combo.
Note, this is a two day project.
Bake time: 15 minutes for a standard size metal donut pan (when baked at 5400 ft)
What you'll need:
- One package of donut mix
- One pint of your favorite ice cream
- A donut pan
- Oil, water, and your favorite butter, per the instructions in the mix box
- Spray oil
STEP 1/DAY 1 - Bake the Donuts
1. Pre-heat the oven to 350 degrees.
2. While the oven preheats, make the icing per the direction card in the box. Cover the icing and set aside.
3. Spray the donut pan well with the spray oil. Set aside.
4. Make the mix batter per the direction card in the box.
5. Spoon batter into prepared donut pan. Start with one heaping tablespoon in each well, give the pan a little shake or tap to spread the batter out and add remaining batter to each well to fill evenly.
6. For a regular size donut pan, bake for 15-17 minutes. Donuts are done when toothpick is removed without crumbs or donuts spring back after gently poking them. Note: I bake them for 15 minutes here in Denver (at 5400 feet).
7. When donuts have finished baking remove from oven. Let cool in pan for a few minutes before turning out of pan and transferring to cooling rack or plate (turning donuts shiny side up) to cool completely.
8. While the donuts are cooling, grab the foil and unroll a piece approximately 22 inches in length.
9. Once the donuts are completely cool, place them on the foil in two rows of three, wrap the foil tightly around them and place in the freezer. You can wrap in a second layer of foil for extra freshness. Place the foil wrapped donuts in the freezer for at least two hours.
STEP 2/DAY 1 - Create Ice Cream Layers
1. Remove the pint of ice cream and let sit on counter to soften slightly (should be able to squeeze the sides a bit).
2. Wash and dry the donut pan well.
3. Grab the foil and measure out a piece the length of the donut pan. Fold the foil in half width-wise then into thirds length-wise to create fold lines that will yield six equal sized pieces. Use scissors to cut pieces.
4. Working gently, mold the foil over and around the donut pan stem, being careful not to tear the foil as you press the foil into the donut well. I found that it worked best to use one hand to hold the foil down on the stem and the other hand to smooth the foil piece into the well.
5. Using a spoon, scoop small pieces of the slightly softened ice cream into the donut wells evenly. Use the back of the spoon (or super clean fingers) to flatten and smooth out. If the ice cream is still too hard to work with, just let it sit in the pan for a few minutes. You can also run your spoon under hot water and dry it and then use the hot spoon to smooth.
6. Place pan in the freezer for two hours. You can also cover the pan with foil if you are planning to leave it overnight.
STEP 3/DAY 1 - Assemble the Ice Cream Sandwiches
1. Remove the donuts from the freezer.
2. Working with one donut at a time, gently torte the donut with a serrated knife (slice in half horizontally). Make sure to keep the knife level. Lay all of the donuts out, the two halves separated.
3. Now take out the donut pan with the ice cream. Working one at a time, carefully pull the foil away from the ice cream rings. If the rings happen to break while you are handling them, simply reassemble them on the donuts.
7. Return the assembled donuts to the foil, or place in a single layer in an airtight container, and place back into the freezer.
STEP 4/DAY 1 - Decorate
1. Remove the donuts from the freezer, unwrap, and place on a cooling rack with a baking mat beneath it or cookie sheet lined with parchment paper or foil.
2. Grab your icing and give it a stir. You may need to add a 1/2 teaspoon of water and stir again if the icing thickened too much overnight.
3. Working one donut at a time, drizzle the icing on top and follow with the topping. Finish decorating the remaining donuts.
4. If serving soon, you can place the donuts on a parchment or foil lined baking sheet and pop into the freezer for 30 minutes to allow the icing to freeze.
If not serving immediately, move the treats to an air tight container and return to the freezer.
Extra tip - A cupcake liner makes a perfect little cup to catch the drips! You could use fancy printed ones to take the cuteness up to an 11 or do what I do and buy compostable ones!
***Be sure to give all your foil a rinse before crumbling up and putting in the recycling bin!***