Coffee and Donuts Ice Cream Recipe - Allrecipes.com
Coffee and Donuts Ice Cream Recipe
  • READY IN 6+ hrs

Coffee and Donuts Ice Cream

Recipe by  

"Frozen breakfast! Inspired by New York City donut shops. I've been making this for years, I can't believe one of the big companies hasn't made it yet."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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Directions

  1. Crumble or chop the crullers into small pieces. Do not over chop into crumbs, but make a variety of piece sizes. Set the doughnut pieces aside.
  2. Gently heat the milk in a saucepan over low heat until hot but not boiling, and stir in the instant coffee granules until dissolved. Remove the milk mixture from the heat, and allow to cool.
  3. Place the eggs in a mixing bowl, and beat for 3 minutes with an electric mixer until light, adding sugar about 2 tablespoons at a time until the sugar has been incorporated. Beat for 1 more minute, then beat the milk mixture and heavy cream into the eggs on low speed, until the mixture is smooth and creamy.
  4. Place the mixture into an ice cream maker, and freeze according to manufacturer's instructions. When the ice cream is firm but not hard, lightly mix in the doughnut pieces. Pack the ice cream into a covered airtight container, and freeze for 6 to 8 hours, to ripen the flavor and firm the ice cream. Let the ice cream stand at room temperature for about 10 minutes before scooping into servings.
Kitchen-Friendly View
  • PREP 30 mins
  • READY IN 6 hrs 40 mins

Footnotes

  • Editor's Note
  • Marble crullers are dense fried twisted stick doughnuts, half chocolate and half plain. Use crullers or other dense cake doughnuts in this recipe, not light yeast doughnuts.
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Reviews More Reviews

Aug 15, 2011

I have to let it out: this be bangin'! I've been hankering for some coffee ice cream, and decided on this recipe for its simplicity and the wonderful reviews. I, too, left out the donuts -- instead, I toasted some raw almonds in a frying pan and gave it a nice, chunky chop. I also used Nescafe-brand instant coffee (the "classic" variety found in Spanish stores). I've had my share of instant coffees, and this has got a wonderful, unique richness. I was too impatient to chill the mixture (KitchenAid asks you to refrigerate all mixes at least 6 hours before churning it in the ice cream attachment), so it took quite a long time to become "ice cream-y". Though I was nervous at first, within 20 minutes I knew I was in love. The ice cream is chilling in the freezer now, and I will update this review if it is anything less than mindblowingly spectacular. But if I don't update, it's because I'm too busy eating the whole dang container.

 
Feb 11, 2011

WOW. I skipped the donuts and just made it as coffee ice cream and I was blown away. Make sure to refrigerate the batter overnight if you're using the KitchenAid attachment. Smooth, creamy, and very satisfying. Plus, I always have everything but the heavy cream on hand, making it way cheaper than buying packaged ice cream!

 

11 Ratings

Jun 14, 2010

AWESOME!!!

 
Oct 01, 2010

I'm an ice cream addict and this is truly yummy stuff. Break up the donuts in larger chunks and make sure to add at the very end

 
Sep 16, 2010

Absolutely loved this ice cream, really gives you that donut-dipped-in-coffee flavor and it's so creamy!

 
Jun 08, 2012

This is a fun ice cream – tastes just like donuts dunked in coffee. Dunkin’ Donuts didn’t have marble crullers so I used glazed crullers. Even though I added them in at the very end, they still disintegrated pretty quickly. That may be because the crullers were very soft and tender. The ice cream was still very good though and very enjoyable.

 
Sep 17, 2013

Delicious and easy to make. With those flavors, it's even great for breakfast!

 
Nov 23, 2012

Made this & everyone LOVED it. I used Old Fashioned Glazed donuts. Yum, yum, yum!! Will make again for sure!

 

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Nutrition

  • Calories
  • 346 kcal
  • 17%
  • Carbohydrates
  • 28.2 g
  • 9%
  • Cholesterol
  • 109 mg
  • 36%
  • Fat
  • 24.7 g
  • 38%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 190 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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