Everyday, there’s a new absurd, excessive food trend blowing up on the internet. For as many as of these over-hyped edibles as we love to hate, it’s impossible to deny the appeal of a select few crazy concepts. Thanks to the advent of flexible silicon molds, 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.
Trust me, ice cream doughnuts are more than just another excuse to capitalize on the irresistibly attractive ring shape. Haters will be the only ones with no chill, because these frozen treats are as much fun to admire as they are to eat! Pretty in pink, 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. Contrasting against the cold, creamy base, the spiced coating seals in a frozen surprise for the unsuspecting eater. Far more refreshing than the usual oily cake, it may even have an edge on the traditional treat, especially as temperatures outside skyrocket.
These treats were inspired by the call to action from Go Dairy Free and So Delicious to celebrate #FrozenFridays this summer. It’s hard to improve on their creamy dairy-free desserts, but simply playing with the presentation turns an everyday sort of indulgence into a candidate for the next big Instagram obsession. Absolutely any flavor will work, so go wild and play with colors and textures, dressing up your doughnuts with edible extravagance befitting the “So Delicious” title.
Ice Cream Doughnuts
Doughnut Glaze Magic Shell:
1/2 Cup 100% Food-Grade Cocoa Butter, Melted
1 Tablespoon Refined Coconut Oil, Melted
1/4 Cup Confectioner’s Sugar
2 Tablespoons Arrowroot
1/2 Teaspoon Beet Powder (Optional, for Color)
1/2 Teaspoon Vanilla Extract
Cinnamon Crumb Coating:
To make the ice cream doughnuts, have silicon doughnut molds at the ready and soften your pint of ice cream. Once thawed to the point of being spreadable but before it completely melts, smooth the ice cream evenly into your mold, taking care to fill any voids. Lightly tap the mold on the counter to remove any air bubbles before quickly sliding it into the freezer. Let chill until frozen solid; at least 4 – 6 hours but ideally overnight.
For the magic shell, mix together the melted cocoa butter and coconut oil before whisking in the confectioner’s sugar, arrowroot, and beet powder. Whisk vigorously until completely smooth and the beet powder has fully dissolved. Stir in the vanilla and salt. Retrieve your ice cream doughnuts from the freezer and pop them out of the mold. Either dip each one or drizzle with the magic shell 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, place the ice cream cones and cinnamon in your blender or food processor and pulse until very finely ground. Transfer to a shallow dish. Place the coconut milk in a separate dish, and dip each frozen doughnut into the coconut 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.
Makes 6 Ice Cream Doughnuts