Samoa Donut Ice Cream Sandwiches

These are appropriate for breakfast since they have donuts in them, right?


  • For the donuts:
  • 1 stick (1/2 cup) plus 2 tablespoons butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • For the caramel icing:
  • 2 cups light brown sugar
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/3 cup heavy cream
  • 1/3 cup powdered sugar
  • For assembly:
  • 1 1/2 cups coconut flakes
  • 1 cup semisweet chocolate, finely chopped
  • 1 tablespoon coconut oil
  • 2 pints vanilla ice cream (in their cartons)


  1. Make the donuts: Preheat oven to 350 degrees. Grease two 6-cavity donut pans with butter or nonstick cooking spray.
  2. In a large mixing bowl, cream together butter and sugar. Add the eggs and beat until well mixed. In a separate bowl, sift together the flour, baking powder and salt. With beater on low, add to the butter and sugar mixture until just mixed. Add the milk and mix well.
  3. Fill greased donut pans two-thirds of the way with batter. Bake for 15 to 20 minutes, or until donuts are golden brown. Remove from oven and let cool fully.
  4. Melt the chocolate: In a medium microwavable bowl, place the chopped chocolate and coconut oil. Heat in microwave, stirring every 15 seconds, until melted.
  5. Toast the coconut: In a large pan over medium heat, toast the shredded coconut until golden brown. Watch carefully and stir often so it doesn’t burn.
  6. Make the caramel icing: Immediately before you ice the donuts, make the icing. In a medium saucepan over medium heat, melt butter and brown sugar. Stir in cream and let mixture caramelize for 5 to 7 minutes. Add powdered sugar and whisk until smooth. Let mixture continue heating until thick enough to coat the back of a wooden spoon or spatula. If it starts to dry up, quickly reheat on the stove or in the microwave.
  7. Prep the donuts: Chill a large parchment-lined baking sheet, and have your caramel, chocolate and coconut nearby.
  8. Dip the bottom half of each doughnut in the melted chocolate. Place the donut chocolate side down onto the chilled cookie sheet. Place in the freezer for about 5 minutes or until chocolate is set. Remove from freezer and dip the tops of the donuts in the caramel icing. Immediately dip into the toasted coconut flakes. Place donut back on baking sheet chocolate side down. Drizzle the remaining melted chocolate over each donut in lines. Use a pastry bag for cleaner lines. Chill in the freezer until firm.
  9. Assemble the ice cream sandwiches: Cut chilled donuts in half widthwise.
  10. Using a serrated knife, cut slices out of the pints of ice cream starting from the bottom of the carton. Place an ice cream slice on the bottom of a donut half and top with the caramel coconut half. Peel off paper. Alternatively, you can scoop ice cream onto the half directly, and gently flatten the ice cream. Keep in the freezer in an airtight container for 1 week.