Blueberry Cake Doughnut Ice Cream Sandwiches Recipes

BLUEBERRY CAKE DOUGHNUTS

Steps:

• Preheat the oven to 350 degrees F and spray the doughnut pans liberally with cooking spray.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, salt, and vanilla until light and fluffy.
• In a separate bowl, whisk together the flours, baking soda, and baking powder.
• Add the eggs and yolk to the mixer and cream until blended.
• In 4 to 6 stages, alternately add the flour mixture and the buttermilk, mixing on medium-low the whole time and constantly scraping down the sides. Once the additions are done, turn the mixer to its lowest setting and gently add the blueberries, mixing just until evenly incorporated and the batter is a nice shade of blue.
• Fill a large piping bag with the batter and fill each well in the pans about two-thirds full.
• Bake for 18 to 20 minutes or until the dough springs back when poked for regular doughnuts, or 8 to 10 minutes for mini doughnuts.
• When cool, dip the doughnuts into the glaze and shake off the excess. Place them on a wire rack so the glaze soaks in and gets a little crunchy on the outside.
• In a big bowl, combine all the ingredients and whisk together. Adjust the consistency by adding either milk (to thin) or powdered sugar (to thicken).

DONUT ICE CREAM SANDWICHES

Steps:

• Place the chocolate in a glass bowl and melt it over a double boiler (or in the microwave) until completely smooth. Set aside.
• Slice the glazed donuts in half horizontally. Add a large scoop of the ice cream to the bottom half of each donut and use an offset spatula to spread the ice cream to the edges. Press on the top halves of the donuts and roll the sides in the sprinkles. Drizzle the sandwiches with the melted chocolate.
• Place the sandwiches on a parchment-lined baking sheet and freeze until the ice cream is firm, at least 4 hours. At this point, enjoy the sandwiches or wrap individually in plastic wrap and freeze until ready to eat.

BLUEBERRY CAKE DOUGHNUTS

Steps:

• In a large mixing bowl, cream together granulated sugar and butter. Add the eggs, sour cream, vanilla extract and salt. Combine well. Scrape the bowl occasionally with a rubber spatula. Add the flour and baking powder. Fold in the blueberries.
• This is a sticky dough. Turn out to a floured work surface. Use a rolling pin to roll out to about 1/2-inch thickness. Lightly flour a doughnut cutter and use it to cut out the doughnuts. Place them on a parchment lined half sheet pans.
• Line a baking sheet with several layers of paper towels and set aside. In a large, heavy-duty pot, add about 3-inches of canola oil. Heat to a temperature of 375 degrees F. Drop about 4 doughnuts into the oil, making sure not to overcrowd the pot. Cook for 1 to 2 minutes on each side, or until lightly golden brown. Remove the doughnuts from the oil and allow to drain on the paper towels. In a small/medium bowl, combine the glaze ingredients.
• Dip the doughnuts into the glaze on both sides. Let some glaze drip off before placing the doughnuts onto a baking rack, placed over a parchment lined sheet pan. This will help catch the extra glaze. Let dry and enjoy.

BLUEBERRY CAKE DOUGHNUT ICE CREAM SANDWICHES

Steps:

• Place an oven rack in the center of the oven and preheat to 425 degrees F. Lightly spray a 6-cavity doughnut pan with nonstick spray and place on a baking sheet.
• In a small bowl, toss the berries with 1/4 cup of the flour. Set aside.
• Whisk the remaining 1 1/4 cups flour, baking powder, salt and cinnamon together in a medium bowl. In another medium bowl, use a spatula to stir the oil and butter together, then add the granulated sugar, brown sugar and lemon zest and mix well to combine. Switch to a whisk and whisk in the egg, whisking well to combine. Whisk in the vanilla.
• Add half of the flour to the butter mixture and stir with the spatula to combine. Add the buttermilk and mix to combine, then mix in the remaining dry ingredients just until smooth.
• Transfer the batter to a disposable pastry bag or resealable plastic bag, then cut a 1/2-inch opening from the tip (or the corner of the bag). Pipe the batter evenly into the cavities of the prepared pan, filling each about three-quarters full.
• Press about 8 floured blueberries into each doughnut, pressing to nearly submerge them in the batter. Bake until the doughnuts are puffed and spring back when pressed gently, 7 to 9 minutes. Invert the pan over a cooling rack to release the doughnuts. Cool completely.
• Slice each doughnut in half horizontally with a serrated knife. Scoop softened ice cream onto the bottom half of each and cover with the tops. Freeze for at least 15 minutes before serving. The sandwiches can be frozen in an airtight container for up to 2 weeks.

BLUEBERRY-LEMON ICE CREAM SANDWICHES

Steps:

• Brush cake slices with vodka. Spread sorbet over two cake slices. Spread ice cream over remaining cake slices. Sandwich each sorbet topped cake slice with an ice cream topped cake slice., Cut sandwiches in half. Drizzle with melted chocolate. Place on a baking sheet; freeze for at least 1 hour.