COFFEE AND DOUGHNUTS ICE CREAM
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
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
CREAM FILLED DOUGHNUTS
Steps:
- Gather the ingredients.
- Scald 1 1/2 cups milk in a medium saucepan. Stir in the granulated sugar, salt, and butter. Remove from heat and cool to lukewarm.
- Add the warm water to a large mixing bowl . Sprinkle the yeast over the water and stir the mixture gently until the yeast dissolves.
- Combine the cooled milk-butter mixture with the yeast. Add the eggs and half the flour and mix until smooth.
- Stir in the lemon zest and enough of remaining flour to make a soft dough; mix well (you may not need all the flour).
- Turn the dough out onto the lightly floured surface and knead for about 8 minutes, or until smooth and elastic. Alternatively, use a stand mixer fitted with the paddle attachment on medium speed for about 4 minutes.
- Place in a lightly buttered bowl, turning to coat all sides. Cover tightly and let the dough rise in a warm place, free from drafts, for about 45 minutes, until doubled in bulk.
- Punch the dough down and turn it out onto the lightly floured surface. Divide it in half. Cover the unused half to prevent it from drying out.
- Roll out one half into a large round, about 1/2 inch thick.
- Cut doughnut rounds with a floured 3-inch circle or biscuit cutter.
- Place the doughnuts on a baking sheet. Repeat with the remaining half of the dough. Combine the dough scraps and continue cutting doughnuts until the dough is used. Cover with a lightweight kitchen towel and let rise in a warm place, free from draft, until doubled in size, about 30 minutes.
- Heat the oil in a deep, heavy, large pan until it reaches 365 F. Fry the doughnuts in batches (so not to overcrowd the pan) until golden brown and cooked throughout, turning once to brown both sides, about 2 minutes per side.
- Drain on paper towels and repeat with the remaining dough. Let the doughnuts thoroughly cool before filling.
- Meanwhile, make the filling. Pour the cold milk into a deep bowl. Add the pudding mix and whisk until well blended and thick, about 1 minute. Refrigerate, covered, for at least 5 to 10 minutes.
- Spoon the pudding into a pastry bag with a wide nozzle. Poke a hole in the side of each doughnut. Pipe the pudding into the cooled doughnuts.
- Sift confectioners' sugar over the filled doughnuts, if using. Keep the doughnuts refrigerated until ready to serve. Store leftovers covered in the refrigerator.
Nutrition Facts : Calories 184 kcal, Carbohydrate 27 g, Cholesterol 17 mg, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, Sodium 214 mg, Sugar 8 g, Fat 7 g, ServingSize 36 servings, UnsaturatedFat 0 g
COFFEE AND DONUTS ICE CREAM
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
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 DOUGHNUTS ICEBOX CAKE
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
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 & CREAM DOUGHNUTS
Craving something sweet? You can make these decadent doughnuts in no time! -Taste of Home Test Kitchen
Provided by Taste of Home
Time 30m
Yield 10 doughnuts.
Number Of Ingredients 7
Steps:
- In an electric skillet or deep fryer, heat oil to 375°. Drop biscuits, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels., Meanwhile, place cream in a small microwave-safe bowl. Microwave, uncovered, on high until hot; stir in coffee granules until dissolved. Add cream cheese and Nutella; beat until smooth., Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill bag with coffee mixture. Push the tip through the side of each doughnut to fill with cream. Dust tops with confectioners' sugar and cocoa. Serve immediately.
Nutrition Facts : Calories 413 calories, Fat 28g fat (9g saturated fat), Cholesterol 27mg cholesterol, Sodium 659mg sodium, Carbohydrate 37g carbohydrate (15g sugars, Fiber 1g fiber), Protein 7g protein.
"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
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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