Spell it donut or doughnut, it’s National Donut Day. The holiday takes place on the first Friday of June; and if that’s not enough, June is National Donut Month.
How did doughnut become donut? That impetus goes to Dunkin’ Donuts, which spelled its product “donut,” and then proceeded to expand nationally.
Here’s more donut history.
Out of respect for the classic and acknowledgement that “donut” has taken over, we’ll use both spellings in this article.
Back in 2017 we published two recipes for ice cream donuts.
Today we have two more, from our colleague Hannah Kaminsky of Bittersweet Blog.
Shape the ice cream in a donut mold.
“Thanks to the advent of flexible silicone molds,” she says (photo #6), “no food is safe from doughnut-ification.
“It didn’t take long for visually stunning sushi doughnuts to emerge as a clear winner, captivating hungry followers across all social media platforms—but the hits keep on coming.
“Ice cream doughnuts are more than just another excuse to use the molds. These frozen treats are as much fun to admire as they are to eat!
“Pretty in pink (photo #1), the glaze is actually a beet-tinted approach to Magic Shell*, flavored with vanilla and finished with those classic rainbow sprinkles. It just wouldn’t be a doughnut without them…
“Or would it? Almost as soon as the initial batch was devoured, I realized the opportunity that had been missed.
“Cinnamon sugar doughnuts, singing of warmth and comfort, are equally worthy candidates of imitation.
“Absolutely any flavor will work, so go wild and play with colors and textures, dressing up your doughnuts with edible extravagance.”
In addition to Hannah’s ice cream donuts, photos #3, #4 and #5 show creative options for ice cream donut sandwiches.
Ingredients For 6 Ice Cream Doughnuts
For Conventional Chocolate “Magic Shell” Doughnuts (photo #1)
For The Cinnamon Crumb Coated Doughnuts (photo #2)
1. MAKE the ice cream doughnuts. Soften the pint of ice cream until spreadable but not melted. Smooth the ice cream evenly into the molds, taking care to fill any voids.
2. LIGHTLY TAP the mold on the counter to remove any air bubbles, and quickly slide it into the freezer. Let chill until frozen solid, at least 4-6 hours but ideally overnight. When ready to add topping…
3. MAKE the Magic Shell. Melt the chocolate chips in the microwave in 30-second increments, stirring at each interval until they are melted.
Heat the coconut oil or butter to liquid state. Stir the ingredients together until the chocolate has a uniform texture. For a white shell, tint as desired with food coloring.
Store in a container in the refrigerator until needed, then microwave to melt.
4. TAKE the ice cream doughnuts from the freezer and pop them out of the mold. Either dip each one or drizzle with the Magic Shell glaze before quickly topping with sprinkles. The glaze sets up almost immediately, so you need to be fast! Serve right away or return them to the freezer until ready to enjoy.
For the cinnamon crumb coating:
5. PLACE the ice cream cones and cinnamon in a blender or food processor and pulse until very finely ground. Transfer to a shallow dish.
Place the milk in a separate dish, and dip each frozen ice cream doughnut into the milk to ensure that the topping will adhere.
Press the crumbs firmly into the doughnut until completely coated. Eat immediately or return the doughnuts to the freezer until ready to serve.
*The Magic Shell brand is owned by The J.M. Smuckers Company, and is trademarked.
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