Coffee And Doughnuts Ice Cream Recipes

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COFFEE AND DONUTS ICE CREAM



Coffee and Donuts Ice Cream image

If you'd prefer, you can cut the donuts into bite-sized chunks rather than pulverizing them in the blender with the custard mixture.

Provided by Martha

Time 18h15m

Number Of Ingredients 6

4 egg yolks, at room temperature
1 cup whole milk
3 cups heavy cream
¾ cup sugar
½ cup brewed espresso or double-strength brewed coffee, cooled
4 plain cake donuts

Steps:

  • In a medium bowl, whisk the egg yolks. Set aside.
  • In a heavy bottomed saucepan, heat milk, heavy cream and sugar, stirring occasionally until the sugar is dissolved and the mixture is hot. (This will take less than 5 minutes - do not bring to a simmer or boil.) Remove from the heat.
  • Take about a cup of the hot mixture and very slowly drizzle it into the bowl with the egg yolks - constantly whisking while you add the hot mixture. (A slow drizzle will prevent the eggs from cooking as you add the hot cream mixture.)
  • Once your egg mixture is smooth, slowly pour the egg mixture back into the saucepan with the rest of the hot cream mixture.
  • Cook the mixture over medium heat, stirring constantly, until the mixture thickens a bit and coats the back of a spoon. (This will take less than 5 minutes as well, and again, do not bring the mixture to a simmer or boil, or it will curdle.)
  • Place the donuts into a blender. Then pour the custard mixture into the blender, over the donuts. Puree until completely mixed.
  • Pour the mixture back into the bowl, and cover with a large piece of plastic wrap, pushing the plastic down to touch the top of the custard. (This will prevent a skin from forming on the custard as it cools.) Refrigerate overnight.
  • Churn in an ice cream maker according to manufacturer's instructions. After churning, freeze again for 4-6 hours before serving.

COFFEE AND DONUTS ICE CREAM



Coffee and Donuts Ice Cream image

Frozen breakfast! Inspired by New York City donut shops. I've been making this for years, I can't believe one of the big companies hasn't made it yet.

Provided by JOHNN11102

Categories     Desserts     Frozen Dessert Recipes     Ice Cream

Time 6h40m

Yield 10

Number Of Ingredients 6

4 marble crullers (fried twisted stick doughnuts)
1 cup milk
2 tablespoons instant coffee granules
2 eggs
¾ cup white sugar
2 cups heavy cream

Steps:

  • Crumble or chop the crullers into small pieces. Do not over chop into crumbs, but make a variety of piece sizes. Set the doughnut pieces aside.
  • Gently heat the milk in a saucepan over low heat until hot but not boiling, and stir in the instant coffee granules until dissolved. Remove the milk mixture from the heat, and allow to cool.
  • Place the eggs in a mixing bowl, and beat for 3 minutes with an electric mixer until light, adding sugar about 2 tablespoons at a time until the sugar has been incorporated. Beat for 1 more minute, then beat the milk mixture and heavy cream into the eggs on low speed, until the mixture is smooth and creamy.
  • Place the mixture into an ice cream maker, and freeze according to manufacturer's instructions. When the ice cream is firm but not hard, lightly mix in the doughnut pieces. Pack the ice cream into a covered airtight container, and freeze for 6 to 8 hours, to ripen the flavor and firm the ice cream. Let the ice cream stand at room temperature for about 10 minutes before scooping into servings.

Nutrition Facts : Calories 346 calories, Carbohydrate 28.2 g, Cholesterol 104.4 mg, Fat 24.7 g, Fiber 0.8 g, Protein 4.7 g, SaturatedFat 12.8 g, Sodium 190.3 mg, Sugar 19.1 g

COFFEE AND DONUTS SHAKE



Coffee and Donuts Shake image

Provided by Brian Boitano

Categories     dessert

Time 5m

Yield 2 serving

Number Of Ingredients 5

1 pint coffee ice cream
1 1/2 cups milk
1 teaspoon vanilla extract
1/4 cup chopped semisweet chocolate
1 cake doughnut, crumbled

Steps:

  • In a blender combine the ice cream, milk and vanilla extract and blend until smooth. Stir in the chopped chocolate and crumbled donuts with a rubber spatula. Pour into glasses and serve.

COFFEE AND DOUGHNUTS ICE CREAM



Coffee and Doughnuts Ice Cream image

Does the thought of a hot cup of coffee and tender glazed doughnuts make your salivate? Why not try this take on the old breakfast favorite! Rich creamy coffee ice cream with chunks of glazed doughnuts throughout.

Provided by staceywatts

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 14h20m

Yield 8

Number Of Ingredients 7

3 day-old glazed doughnuts, cut into 8 pieces
1 cup cold, strong, brewed coffee
½ cup sugar
2 cups heavy cream
1 (14 ounce) can sweetened condensed milk
½ cup milk
1 teaspoon vanilla extract

Steps:

  • Place the doughnut pieces in a single layer in the bottom of a shallow dish. Pour just enough of the coffee over the doughnuts so the liquid is completely absorbed by the doughnuts. Put the dish in the freezer.
  • Mix the remaining coffee with the sugar, cream, sweetened condensed milk, milk, and vanilla in a bowl; stir.
  • Pour the mixture into an ice cream maker and freeze according to manufacturer's directions until the ice cream cycle is completed. Fold the frozen doughnuts into the mixture; transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. Ripen in the freezer for at least 12 hours.

Nutrition Facts : Calories 511.1 calories, Carbohydrate 51.6 g, Cholesterol 100.7 mg, Fat 31.7 g, Fiber 0.3 g, Protein 7.1 g, SaturatedFat 17.9 g, Sodium 168.7 mg, Sugar 40 g

COFFEE AND DOUGHNUTS ICEBOX CAKE



Coffee and Doughnuts Icebox Cake image

Coffee meets doughnuts in one delightful icebox cake filled with coffee ice cream and whipped topping layered over a doughnut-laden crust. Your sweet tooth will be filled with this rich dessert!

Provided by Chef Mo

Categories     Desserts     Frozen Dessert Recipes     Ice Cream Cake Recipes

Time 2h30m

Yield 10

Number Of Ingredients 8

4 (1.69 ounce) packages doughnut sticks
1 tablespoon butter, melted
4 cups coffee ice cream, softened
½ cup milk
2 (3.4 ounce) packages French vanilla instant pudding and pie filling mix
2 tablespoons instant coffee granules
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
6 mini chocolate-frosted doughnuts

Steps:

  • Blend doughnut sticks in a food processor until finely ground. Combine ground doughnuts with melted butter in a bowl. Press mixture into the bottom of an 8x8-inch glass baking dish. Freeze crust for 10 minutes.
  • Spread ice cream over the frozen crust. Place back into the freezer for about 5 minutes.
  • Meanwhile, combine milk, pudding mix, and instant coffee until smooth. Fold in whipped topping and spread over the coffee ice cream in the crust. Cover with plastic wrap and freeze for 2 hours. Place mini doughnuts on top before serving.

Nutrition Facts : Calories 529.7 calories, Carbohydrate 55.3 g, Cholesterol 103 mg, Fat 31.9 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 17.3 g, Sodium 523.9 mg, Sugar 42.3 g

COFFEE AND DOUGHNUTS



Coffee and Doughnuts image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 4h45m

Yield 20 doughnuts, 8 to 10 servings

Number Of Ingredients 12

1 package active dried yeast
2 tablespoons warm water
3/4 cup whole milk
3 tablespoons unsalted butter
1 large egg
1/4 cup granulated sugar
2 3/4 cups all-purpose flour, plus 1/4 cup for dusting
1 teaspoon finely ground sea salt, preferably gray salt
3/4 teaspoon freshly ground nutmeg
Peanut oil, for frying the doughnuts
1 cup confectioners' sugar
3 tablespoons finely ground good-quality espresso, optional

Steps:

  • Combine the yeast and water in a medium bowl. Microwave the milk and butter on a low setting until the milk is warm and butter is just melted, about 45 seconds to 1 minute. Be sure not to overheat the mixture.
  • In a separate bowl whisk together the egg and sugar until the sugar is dissolved. Add the warm butter and milk to the egg mixture. Whisk to combine then pour it into the yeast.
  • In another bowl, mix together the flour, salt and nutmeg. With a wooden spoon, add the flour mixture to the wet ingredients. Mix until all the ingredients are smooth and well combined into soft dough 1 to 2 minutes. Cover the bowl with a kitchen towel let sit in a warm place until it doubles in size, about 1 1/2 to 2 hours.
  • On a lightly floured work surface gently roll the dough into a 1/2-inch thick rectangle (about 10 by 18 inches). Cut the dough in 32 smaller rectangles, each about 1 by 1 1/2 inches. Sprinkle flour on 2 baking sheets to prevent the dough from sticking. Space the rectangles of dough about 2 inches apart on the baking sheets. Cover and let rise in a warm place until doubled in size, about 2 hours.
  • Preheat the oil in fryer to 375 degrees F.
  • Fry the doughnuts in the oil until golden brown, about 1 minute on each side, turning with tongs. Remove the doughnuts from the oil and place on a cooling rack, allowing some of oil to drain on a paper shopping bag or paper towels placed below rack.
  • Once doughnuts have cooled to room temperature sift confectioners' sugar over the top of the doughnuts. Move the doughnuts to a serving platter and sprinkle the tops of each one with 1/4 teaspoon of espresso. Serve warm or at room temperature.
  • Chef's notes: These seem like they take a while to make but, really, all of the time is spent waiting for the dough to rise.
  • A great way to serve these is to place a doughnut in top of a steaming cup of fresh-brewed coffee.

"COFFEE AND DOUGHNUTS" CAPPUCCINO SEMIFREDDO WITH CINNAMON-SUGAR DOUGHNUTS



Provided by Food Network

Categories     dessert

Yield Makes 6 servings

Number Of Ingredients 19

2 large eggs, separated
3 large egg yolks
3/4 cup sugar
1/2 vanilla bean, split
2 tablespoons espresso extract (see Cook's Note)
1/2 cup heavy cream
1/4 cup plus 1 tablespoon water, at room temperature
1/4 ounce compressed fresh yeast
1/2 cup all-purpose flour
1/4 ounce compressed fresh yeast
2 tablespoons milk, at room temperature
1 cup plus 2 tablespoons all-purpose flour, or more as needed
3 tablespoons sugar
1 teaspoon kosher salt
1/4 cup egg yolks (about 3 large yolks)
2 tablespoons (1 ounce) unsalted butter, melted and cooled
Canola oil for deep-frying
Cinnamon sugar: 1/2 cup sugar mixed with 1 1/4 teaspoons ground cinnamon
1/2 cup milk

Steps:

  • For the cappuccino semifreddo: Place the egg yolks and 1/4 cup plus 2 tablespoons of sugar in the bowl of a mixer fitted with the whisk attachment. Scrape the seeds from the vanilla bean into the bowl. Whip for about 12 minutes at medium speed, or until the mixture has lightened and tripled in volume. Beat in the espresso extract. Transfer the mixture to a bowl placed in a larger bowl of ice water to maintain its consistency.
  • In a mixer bowl or a metal bowl, whip the heavy cream with 3 tablespoons of the sugar until it holds its shape when the whisk or beater is lifted. Fold the whipped cream into the yolk mixture and return the bowl to the ice.
  • Whip the egg whites in a mixer bowl or metal bowl until they are frothy. While whipping, add in the remaining 3 tablespoons of sugar and whip the egg whites just until they hold soft peaks, being careful not to overwhip them. Fold in the beaten egg whites into the egg yolk mixture until they are completely combined.
  • Spoon the semifreddo into six 8- to 10-ounce coffee cups, leaving at least 1/2 inch at the top for the steamed milk. Gently tap the cups against the counter to level the mixture. Cover the cups with plastic wrap and place them in the freezer until frozen, at least 6 to 8 hours, or overnight. These will keep for up to 3 days in the freezer; after that time, they will start to deflate.
  • For the cinnamon-sugar doughnuts part 1: Place the water in the bowl of a mixer. Crumble the yeast into the water; mix and crush the yeast with a spoon to dissolve. Add the flour to the bowl and, using the dough hook, mix slowly until the ingredients are thoroughly blended.
  • Transfer this sponge to a bowl, cover, and let proof at room temperature for 1 to 2 hours, until it has doubled; or place the bowl in the refrigerator to proof overnight.
  • Part 2: Crumble the yeast into the milk in a small bowl, stirring to dissolve. Place 3/4 cup of the flour, the sugar, and salt in the bowl of a mixer fitted with the dough hook. Mixing on low speed, pour in the milk and yeast mixture, followed by the egg yolks and butter. Mix for a minute to combine.
  • Add the proofed sponge and the remaining 1/4 cup plus 2 tablespoons flour. Continue to beat at low speed until combined. Turn up the speed slightly and knead the dough for 4 to 5 minutes, or until it has formed a ball and cleans the sides of the bowl. If the dough seems wet, it may be necessary to add 1 to 2 more tablespoons flour. Cover the bowl and let the dough proof overnight in the refrigerator.
  • To shape the doughnuts: Place the chilled dough on a lightly floured surface and roll it out to a 1/2-inch thickness. Cut out the doughnuts using a 2-inch doughnut cutter, or a 2-inch biscuit cutter (in which case, you will also need a 3/4-inch cutter to make the hole). Place the doughnuts and doughnut holes on a baking sheet lined with parchment paper. Cover the doughnuts with a sheet of plastic wrap that has been sprayed with nonstick spray.
  • At this point, the doughnuts can be frozen for several days, refrigerated, or allowed to rise at room temperature. If they're frozen, defrost them and then allow them to rise at room temperature for 1 to 1 1/2 hours. They can be refrigerated for several hours or overnight, to rise slowly. When you remove them from the refrigerator, uncover them and let them finish proofing in a warm place for 20 to 30 minutes. If they have not been refrigerated or frozen, they should rise at room temperature in about 15 minutes. Once proofed, they will have risen to approximately 3/4 inch.
  • To cook the doughnuts: In a deep heavy saucepan large enough to hold half the doughnuts and holes at a time, heat canola oil for deep-frying to 325 degrees F. Add half the doughnuts and holes to the oil and cook for approximately 30 seconds on the first side. Flip the doughnuts and fry for 1 minute on the second side, then turn back to the first side to cook for an additional 30 seconds, or until a deep golden brown. Remove the doughnuts, drain them briefly on paper towels, and toss them in a bowl with the cinnamon sugar. Repeat with the remaining doughnuts.
  • To complete: Remove the semifreddo from the freezer a few minutes before serving to soften slightly. Steam the milk using a cappuccino machine or frothing machine. Place a cup of semifreddo and a doughnut on each of six plates. Top each doughnut with a doughnut hole. Spoon the steamed milk over the semifreddo and serve immediately.

COFFEE AND DONUT MILKSHAKES



Coffee and Donut Milkshakes image

This recipe was inspired by a local cupcake store that blends any of their gourmet cupcake flavors with ice cream. I thought that sounded interesting, so I made this version for ZWT 9 Coffee Plantation Challenge. I used all vanilla ice cream, but using half coffee ice cream and half vanilla would work also.

Provided by Chef Jean

Categories     Frozen Desserts

Time 8m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup coffee, cold
1 cup milk
3 cups vanilla ice cream
2 doughnuts, yeast, glazed
4 ice cubes
cinnamon, for rim
sugar, for rim

Steps:

  • Combine all ingredients in a blender and process until smooth.
  • Mix the cinnamon and sugar in a shallow dish.
  • Wet the rim of the glass with a little coffee or milk and coat it in cinnamon sugar before pouring the milkshake inches.

COFFEE AND DONUTS ICE CREAM



COFFEE AND DONUTS ICE CREAM image

Number Of Ingredients 6

4 marble crullers/fried twisted stick doughnuts
1 cup milk
2 tablespoons instant coffee granules
2 eggs
3/4 cup white sugar
2 cups heavy cream

Steps:

  • Crumble or chop the crullers into small pieces. Do not over chop into crumbs, but make a variety of piece sizes. Set the doughnut pieces aside.
  • Gently heat the milk in a saucepan over low heat until hot but not boiling, and stir in the instant coffee granules until dissolved. Remove the milk mixture from the heat, and allow to cool.
  • Place the eggs in a mixing bowl, and beat for 3 minutes with an electric mixer until light, adding sugar about 2 tablespoons at a time until the sugar has been incorporated. Beat for 1 more minute, then beat the milk mixture and heavy cream into the eggs on low speed, until the mixture is smooth and creamy.
  • Place the mixture into an ice cream maker, and freeze according to manufacturer's instructions. When the ice cream is firm but not hard, lightly mix in the doughnut pieces. Pack the ice cream into a covered airtight container, and freeze for 6 to 8 hours, to ripen the flavor and firm the ice cream.
  • Let the ice cream stand at room temperature for about 10 minutes before scooping into servings.
  • Note: Marble crullers are dense fried twisted stick doughnuts, half chocolate and half plain. Use crullers or other dense cake doughnuts in this recipe, not light yeast doughnuts.

"COFFEE AND DOUGHNUTS"



Categories     Coffee     Dairy     Dessert     Fry     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 19

Doughnuts:
3 tablespoons dry yeast, divided
1 1/4 cup warm water
8 cups all-purpose flour, divided
1/2 cup warm milk
1 tablespoon salt
1/2 cup sugar
8 ounces egg yolks (12 yolks from large eggs)
1/2 cup melted butter
Oil for frying
Cinnamon-sugar mixture
Cappuccino semifreddo:
10 egg yolks
1 vanilla bean, split and seeds scraped out
1 1/4 cup sugar, divided
1 1/2 tablespoons espresso extract
1 cup cream
4 ounces egg whites (about 4 whites from large eggs)
Steamed milk or whipped cream

Steps:

  • Make the doughnuts: The day before you want to serve the doughnuts mix 1 1/2 tablespoons yeast with warm water. When mixture foams, put 4 cups flour and the yeast mixture into the bowl of a large mixer. Using a dough hook, mix and knead until thoroughly incorporated. Cover and refrigerate overnight.
  • The next day, mix remaining yeast with warm milk. Place remaining 4 cups flour, salt and sugar in large mixing bowl. When yeast foams, add yeast mixture, yolks and melted butter to dry ingredients, mixing until incorporated. Let mixture rest for 1 hour.
  • Combine the two doughs in a mixer, using a dough hook, until completely incorporated. This may take 5-10 minutes on a low speed.
  • Roll dough to desired thickness and cut into desired shape for doughnuts. Cover dough pieces with a damp towel and let rest at least 30 minutes in the refrigerator. Uncover and let rise in a warm place. Fry in 325°F oil until golden. Drain on paper towels and roll in a mixture of cinnamon and sugar. Serve immediately. Makes about 3 dozen 2-inch doughnuts.
  • Semifreddo: Beat egg yolks, vanilla bean and 1/2 cup plus 2 tablespoons sugar until mixture is of a consistency where it forms a ribbon. Add espresso extract and incorporate well. Transfer mixture to a larger bowl and place over ice.
  • Meanwhile, whip cream with half the remaining sugar, fold into yolk mixture. Beat egg whites with remaining sugar until stiff peaks form; fold into yolk/cream mixture and incorporate well.
  • Pipe mixture into cups and freeze for 50 minutes (if you freeze it longer, remove from freezer half an hour before serving.) Top with steamed milk or whipped cream and serve with doughnuts.

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COFFEE AND DOUGHNUTS ICE CREAM – DRSTARVE
Mix the remaining coffee with the sugar, cream, sweetened condensed milk, milk, and vanilla in a bowl; stir. Pour the mixture into an ice cream maker and freeze according to manufacturer's directions until the ice cream cycle is completed. Fold the frozen doughnuts into the mixture; transfer ice cream to a one- or two-quart lidded plastic ...
From drstarve.com
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RECIPE BOOK: COFFEE AND DOUGHNUTS ICE CREAM
Mix the remaining coffee with the sugar, cream, sweetened condensed milk, milk, and vanilla in a bowl; stir. Pour the mixture into an ice cream maker and freeze according to manufacturer's directions until the ice cream cycle is completed. Fold the frozen doughnuts into the mixture; transfer ice cream to a one- or two-quart lidded plastic ...
From recipesin.blogspot.com
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COFFEE CUSTARD FILLED DOUGHNUTS - THE LITTLE EPICUREAN
2014-09-19 Bring to a boil. Meanwhile, in a medium bowl, whisk together cornstarch, 1/4 cup sugar, and 1 Tbsp espresso powder. Add in remaining 1/2 cup milk and yolks. Whisk until smooth. Once milk has boiled, reduce heat. Slowly add a little bit of the milk into the cornstarch mixture. Whisk constantly to distribute the heat.
From thelittleepicurean.com
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COFFEE AND DONUTS ICE CREAM - YUM TASTE
2015-02-27 Set the doughnut pieces aside. Gently heat the milk in a saucepan over low heat until hot but not boiling, and stir in the instant coffee granules until dissolved. Remove the milk mixture from the heat, and allow to cool. Place the eggs in a mixing bowl, and beat for 3 minutes with an electric mixer until light, adding sugar about 2 tablespoons ...
From yumtaste.com
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10 BEST COFFEE ICE CREAM DRINK RECIPES | YUMMLY
2022-07-28 chocolate syrup, coffee ice cream, Guinness Beer. Easy Coffee Punch Recipe! {Just 5 Ingredients} The Frugal Girls. coffee ice cream, brewed coffee, whole milk, vanilla ice cream and 1 more.
From yummly.com
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ICE CREAM AND DONUTS RECIPES ALL YOU NEED IS FOOD
Place the mixture into an ice cream maker, and freeze according to manufacturer's instructions. When the ice cream is firm but not hard, lightly mix in the doughnut pieces. Pack the ice cream into a covered airtight container, and freeze for 6 to 8 hours, to ripen the flavor and firm the ice cream. Let the ice cream stand at room temperature ...
From stevehacks.com
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COFFEE AND DONUTS ICE CREAM - FOUL CYBERZINE PICTURE GALLERIES
2022-06-26 Coffee And Donuts Ice Cream A Family Feast Donut Ice Cream Ice Cream Recipes Yummy Ice Cream Coffee And Donuts Ice Cream A Family Feast Donut Ice Cream Yummy Ice Cream Flavor Ice Coffee And Donut Ice Cream With Mocha Hot Fudge Swirl Homemade Ice Cream Donut Ice Cream Hot Fudge Baskin Robbins Dunkin Donuts French …
From tomokokuwahara.blogspot.com
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COFFEE AND DOUGHNUTS ICE CREAM - YUM TASTE
2015-02-27 Why not try this take on the old breakfast favorite! Rich creamy coffee ice cream with chunks of glazed doughnuts throughout. Original recipe makes 1 quart. Ingredients. 3 day-old glazed doughnuts, cut into 8 pieces 1 cup cold, strong, brewed coffee 1/2 cup sugar 2 cups heavy cream 1 (14 ounce) can sweetened condensed milk 1/2 cup milk
From yumtaste.com
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