Birthday Cake Ice Cream Donuts_l.jpg
food

Birthday Cake Ice Cream Donuts

It doesn't have to be your birthday to enjoy this sprinkle-topped donut filled with funfetti ice cream.

Ingredients

  • Doughnuts
  • 2 1/4 teaspoon active dry yeast
  • 1/2 cup warm water, 110 degrees
  • 1/4 cup granulated sugar
  • 1/4 cup evaporated milk, warmed to 110 degrees
  • 1/2 teaspoon salt
  • 1/4 cup melted butter
  • 1 large egg
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 420 grams 2 1/2 cups all-purpose flour, then more as needed
  • 3 - 4 cups vegetable oil, for frying
  • A lot of coloured sprinkles! You'll need them for the ice cream and to sprinkle on top!
  • Cinnamon sugar
  • Ice Cream
  • 1 1/2 cups thickened/whipping cream
  • 1/2 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup sprinkles (can add less or more)
  • Glaze
  • 2 cups powdered sugar
  • 1 teaspoon bubble-gum essence (optional, you can replace this with your fave flavoured essence)
  • 2 tablespoons milk

Steps

  1. Glaze
  2. To make glaze combine sugar, milk and essence together. Cover with plastic wrap and set aside.
  3. Ice cream
  4. Add cream, condensed milk and vanilla extract into a large mixing bowl and whip to stiff peaks using a hand mixer. Gently fold in sprinkles
  5. Transfer ice cream mixture to a deep baking dish. Finish off with a light sprinkle of sprinkles. Freeze for at least 2-3 hours.
  6. Donuts
  7. In a small bowl, whisk together yeast, warm water and 1/2 teaspoon of the sugar. Cover it with cling wrap and a towel. Let it rest 5 - 10 minutes in a warm spot until it becomes frothy.
  8. Add in yeast mixture, milk, remaining granulated sugar, salt, melted butter, egg, egg yolk and vanilla.
  9. Add half of the flour and set mixer with whisk attachment and blend until smooth. Switch mixer to hook attachment, slowly add remaining flour and knead on low speed until smooth and elastic about 4 - 5 minutes, adding additional flour as needed (I only added about 2 tablespoons more. You shouldn't need a lot more, you want dough to be slightly sticky and tacky but shouldn't stick to a clean fingertip). Transfer dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until double in size, about 1 1/2 hours.
  10. Roll dough into an even layer onto a floured surface to slightly less than 1/2-inch thickness. Cut into doughnut shapes using a 3 inch cookie cutter. Cover with a clean tea towel and let them rise in a warm spot until doubled, about 30 - 40 minutes.
  11. Preheat the oil in a large pot on medium high heat. Drop a small amount of dough into the oil and if it bubbles and fizzes around the sides the oil is hot enough. Gently and carefully drop donuts into the oil. Don't add more than three donuts at a time. Cook them on one side until they're a light golden brown then flip them over. Once they're golden on both sides carefully take them out and transfer them to a plate lined with kitchen paper towels to let the oil drain.
  12. To finish off the donuts roll around in cinnamon sugar. Cut in half using a serrated knife. Add a scoop of sprinkle ice cream on top, sandwich with the other half of the donut. Drizzle glaze on top and add more sprinkles.
  13. Donuts are best served the day they're made.