Coffee and Donuts Ice Cream

Coffee and Donuts Ice Cream

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JOHNN11102 0

"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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6 h 40 m servings 346 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 346 kcal
  • 17%
  • Fat:
  • 24.7 g
  • 38%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 190 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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.


  • 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.



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 -- in...


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 ...

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

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

I tried this recipe for my first time making ice cream and can't begin to express how great it is! I made it with crushed Skor bars mixed in at the end instead of crullers. I really appreciate...

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 stil...

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

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

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