[1] A vanilla ice cream donut with a pink “magic shell” and sprinkles (photos #1 and #2 © Hannah Kaminsky | Bittersweet Blog).

[2] A cinnamon crumb coating made from waffle cones and cinnamon. Great with an iced coffee!

[3] A traditional take on an ice cream sandwich: Apple cider donuts with apple cider ice cream (photo © Tillamook Dairy).

[4] This ice cream sandwich uses glazed donuts. Here’s the recipe (photo © Paper & Stitch).

[5] Take the next step: Top a donut ice cream sandwich with chocolate sauce to make a sundae (photo © Emily B. Hall | The Mockingbird Diner | Nashville).

[6] Nonstick silicone donut molds are available from Amazon (photo © Bakhuk.)

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.

Dig in!
 
 
RECIPE #1: ICE CREAM DOUGHNUTS WITH “MAGIC SHELL” GLAZE

An easy hack here is to buy Magic Shell (which is made in caramel, chocolate and white chocolate); or to use royal icing.

Ingredients For 6 Ice Cream Doughnuts

 
 
RECIPE #2: ICE CREAM DOUGHNUTS WITH CINNAMON CRUMB COATING

For The Cinnamon Crumb Coated Doughnuts (photo #2)

 
 
Preparation

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 DIFFERENT TYPES OF FROZEN DESSERTS
 
________________

*The Magic Shell brand is owned by The J.M. Smuckers Company, and is trademarked.

Today’s article is an “oops.” We originally found this fun pie crust idea (photo #1) in our Twitter feed. It was from The Cupcake Project, “Repost from @chefclubtv via @kitchen.tv.”

Our process for cataloguing ideas is to take a screen shot with the URL or social media handle; then, if we want to share it, go back to the site and get more information about the author and the recipe.

In this case, we couldn’t find the post for an M&Ms pie crust under @cupcakeproject, @chefclubtv or @kitchen.tv.

We looked and looked and looked. We searched Twitter, Facebook, Google Images and the Internet overall. Even A.I. couldn’t find it.

There was a video attached to the recipe (photo #2). We found it on Pinterest.

We found lots of other M&Ms pie crust ideas, but not anything like this one, which rolls the M&Ms under the rim of the crust (a relative of Domino’s hot dog pizza crust).

So we tried our best to provide instructions, below.

If you know where we can find the original recipe, please let us know so we can link to it.

> The year’s 60+ candy holidays (National M&Ms Day is October 13th).

> The year’s 69 chocolate holidays.

> The year’s 31 pie holidays.

> The history of pie.

> The different types of pie: a photo glossary.
> The history of M&Ms is below.
 
 
RECIPE: M&Ms PIE CRUST

Surprise your friends and family when you hide M&M candies in your pie crust.

1. ROLL out your pie crust with an extra inch in diameter to roll over the M&Ms.

2. PLACE a rim of M&Ms around the bottom edge of the pie crust. (The photos show Peanut M&Ms. There are 11 flavors of M&Ms!)

3. ROLL the crust over the M&Ms. You should have enough dough to pinch or flute the top rim of the pie.

4. FILL with your favorite filling and bake as usual.
 
 
WHAT PIE FILLING SHOULD YOU USE?

Your own palate will guide you. Ours pointed us to cream pies.

There are so many different flavors of M&Ms these days, that you can conceive many more pairings.

The current M&Ms flavor lineup includes Almond, Caramel, Coffee Nut, Crispy, Dark Chocolate, Fudge Brownie, Milk Chocolate, Mint Peanut, Peanut Butter, Pretzel and White Chocolate.

Here are pairings for the two main flavors:
 
 
Fillings That Pair With Milk Chocolate M&Ms

 
Pie Fillings That Pair With Peanut Or Peanut Butter M&Ms

 
> The history of pie.

> The different types of pie: a photo glossary.

[1] M&Ms pie crust (photos #1 and #2 via Kitchen.tv).

[2] We found the video on Pinterest, on the page of ChefClubTV.app.link, a German website.

[3] Get out the M&Ms and get to work. The history of M&Ms is below (photo © Robert Anasch | Unsplash).

[4] Ripped off: The idea for M&Ms was copied from Smarties (photo © Fritish | CC By SA 2.0 License).

M&Ms were created in New Jersey in 1941 by Forrest E. Mars, Sr., son of the Mars Company founder, Franklin Clarence Mars.

During the Spanish Civil War in the 1930s, the story goes, he saw soldiers eating Smarties*, a British‡ candy consisting of chocolate pellets surrounded by a colored shell of hardened sugar syrup, which prevented the chocolate from melting.

He copied the idea and varied the product enough—both the chocolate filling and the shape of the candy, which is rounder than the flat Smarties—to receive a patent.

M&M Limited was founded in Newark, New Jersey in 1940. The M&Ms candy was ready to launch in 1941, when Pearl Harbor was attacked on December 7th and the U.S. entered World War II on December 8th†.

Not surprisingly, the first customer for M&Ms was the U.S. Army. With chocolate rationing during the War, M&Ms were exclusively sold to the military. They proved an ideal way for soldiers to carry energy-rich chocolate in tropical climates without it melting.

After the war, in 1947, the candy was made available to the public. Its popularity has never waned since. Here’s more of the history.

By the way, the two Ms of M&Ms represent the initials of Forrest Mars Sr. and Bruce Murrie, son of Hershey Chocolate’s president William F. R. Murrie. Murrie had a 20% share in the profits due to his ability to provide Hershey cocoa to Mars (Hershey had control of the rationed cocoa, the prime ingredient of chocolate, at the time).

Coincidentally, both Mars and the Smarties Candy Company have always been located in New Jersey.
 
________________

*The brand is now owned by Nestlé, with headquarters in London.

†World War II began in Europe on September 3, 1939, following Germany’s invasion of Poland on September 1st. This act triggered the commitments made by England in France in their alliance with Poland to defend Polish sovereignty.

‡There are two different candies called Smarties. The U.S.-based Smarties Candy Company (Ce De Candy) only owns the trademark to the name Smarties in the U.S. Their product is a fruit-flavored sugar tablet. Outside the U.S. Smarties is a registered trademark of Nestlé (formerly Rowntree Mackintosh PLC, which was acquired by Nestlé in 1988 (along with their other brands, Aero, After Eight, Kit Kat, and Polo mints). When Rowntree’s Smarties (the chocolate kind) were introduced in North America, the Smarties Candy Company already owned the registered trademark name in the U.S.

So how can Nestlé’s Smarties be sold in the U.S.? Through a perfectly legal practice called parallel import (also called gray market goods). Authentic products tare legally purchased in one country and then imported into another country without the authorization of the trademark holder in that destination country. British Smarties are imported through unofficial channels rather than through Nestlé’s authorized distribution network. Since Nestlé doesn’t distribute them, they have not violated the trademark of American Smarties.
 
 

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[1] Homemade lemon ice cream, from the gifted hands of The Baker Chick (photos #1 and #2 and recipe © The Baker Chick).

[2] You’ll need a quart container to hold the ice cream.

[3] Top with blueberry compote or raspberry sauce. Here’s the compote recipe.

[4] We tried the recipe with Meyer lemons*, which are sweeter and actually have more lemon flavor than the standard Bearss and Lisbon supermarket lemon varieties (photos #3 and #4) © Good Eggs).

June is National Lemon Month. We have a delicious lemon ice cream recipe for you below.

In fact, top the lemon ice cream with easy-to-make blueberry compote or raspberry sauce for a dashing lemon sundae.

This is not the only lemon “holiday.” Here’s the lineup:
 
 
LEMON FOOD HOLIDAYS

 
And who knows what’s next on the horizon. We vote for lemon bars, lemon pound cake and lemon sorbet.
 
 
WHO DECIDES ON FOOD HOLIDAYS

Food holidays are just a drop in the bucket. Prior to the Internet, special observance days (“holidays”)—from National Kazoo Day to World Meteorology Day—were declared officially by governments: local, state and our Congress.

A book, Chase’s Calendar Of Events, published by McGraw Hill, served as an official compendium of holidays worldwide. You could also apply to Chase’s to create an official “event day.”

Here’s how it works.

But with blogging and social media, people who didn’t know the rules simply declared whatever holidays they wished, and the holidays went viral.

The first food holiday we remember as such is World Nutella Day, declared on February 5, 2007 by a blogger named Sara Rosso, who wanted to share her favorite spread to her friends.

And the floodgates opened.

 
RECIPE: LEMON ICE CREAM

This recipe is from The Baker Chick, one of our favorite food bloggers. Head to her website: You’ll want to make every recipe.

Ingredients

 
Preparation

1. BEAT the egg yolks slightly in a large bowl, to break them up.

2. HEAT the heavy cream, milk and sugar to a simmer in a large, heavy saucepan. Slowly pour the hot the milk mixture over the eggs and return the combined mixture to the saucepan.

3. SLOWLY COOK on medium heat until the mixture coats the back of a spoon. Stir in the lemon juice and zest.

4. REFRIGERATE for several hours. Freeze for an extra hour or two if you like your ice cream a little firmer.

5. CHURN in your ice cream maker according to the manufacturer’s directions.

May we suggest a lemon ice cream sundae with raspberry sauce or blueberry compote (photo #3), with garnishes of mascarpone (instead of whipped cream) and pistachio nuts?
 
 
> THE HISTORY OF ICE CREAM

> THE DIFFERENT TYPES OF ICE CREAM & FROZEN DESSERTS

> THE HISTORY OF LEMONS

> THE DIFFERENT TYPES OF LEMONS
 
 
________________

*We used the sweeter, less acidic Meyer lemons (photo #4).
 
 

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