Strawberry Shortcake Donut Ice Cream Sandwich
Votes: 1
Time: 5 hours 25 minutes (including freezing time)
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 449, total fat 11 G., saturated fats 6 G., proteins 4 G., carbohydrates 88 G., fiber 1 G., cholesterol 25 mg, sodium 263 mg, sugar 63 G.
Calories 449, total fat 11 G., saturated fats 6 G., proteins 4 G., carbohydrates 88 G., fiber 1 G., cholesterol 25 mg, sodium 263 mg, sugar 63 G.
This ice cream sandwich, infused with the flavor of classic strawberry shortcake, is the perfect summer dessert. Baked (not fried) donuts are filled with strawberry ice cream, then dipped in vanilla glaze and topped with freeze-dried strawberries for an even more vibrant berry flavor. If you plan to freeze the ice cream, wrap each one individually in foil.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 baked donuts without glaze
- 4 cups softened strawberry ice cream
- 4 cups powdered sugar
- 1/3 cup buttermilk or 10% drinking cream
- 1/4 cup sour cream
- 1 tbsp vanilla paste
- 1/4 teaspoon coarse salt
- 1 cup freeze-dried strawberries, lightly crushed
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Recipes with similar ingredients: donuts, strawberry ice cream, powdered sugar, sour milk, sour cream, vanilla paste, dried strawberries
Cooking the dish according to the recipe:
- Line a baking sheet with parchment paper. Cut the donuts in half horizontally. Place a large scoop of ice cream on the bottom half of each donut and use a spatula to spread it to the edges. Top with the top halves and press down. Place the sandwiches on the prepared baking sheet and freeze until the ice cream is set, at least 4 hours or overnight.
- Once they're set, place the rack on a second baking sheet. In a deep bowl with high sides (large enough to accommodate each donut), combine the powdered sugar, buttermilk, sour cream, vanilla extract, and salt.
- Working with one sandwich at a time, dip it into the glaze, making sure the entire donut is coated. Remove from the glaze with a slotted spoon, tap gently with a spoon to release some of the glaze, and transfer to the prepared baking sheet. Repeat with the remaining sandwiches and glaze.
- Top the donuts with freeze-dried strawberries. Freeze for at least 1 hour or overnight to set. Enjoy the ice cream sandwiches immediately, or wrap them individually in foil and store in the freezer.
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