Hooray for summer! Hooray for grandkids coming in town! Hooray for chocolate donut strawberry ice cream sandwiches!
Imagine eating cake and ice cream with your hands…it’s just like that without the mess.
Chocolate donut strawberry ice cream sandwiches are made with small 3-inch chocolate donuts that are filled with strawberry ice cream, dipped in pink glaze and topped with party sprinkles.
Little chocolate donuts are so moist because of the addition of…wait for it…beet puree! Some how I can manage to add beets to just about anything.
I used the donut recipe from my Halloween chocolate beet donuts with beet blood glaze. The donut recipe is so versatile. You can follow the step-by-step instructions for preparing the recipe on the highlighted link.
Bake in a preheated 350F degree oven for 10 minutes. Cool in pan for 3-5 minutes before turning out onto a cooling rack. Cook completely before glazing.
Instead of using 1-2 tablespoons of beet juice, use 1-2 tablespoons of milk and add a few drops of pink food color. Don’t forget the sprinkles.
Carefully slice the donuts in half. Place a scoop of strawberry ice cream on the bottom half of the donut then top half over the ice cream and gently press down. Set on a baking sheet and place in freezer until firm. Wrap in plastic wrap or waxed paper.
Tiny ice cream sandwiches that are easy for small hands and mouths to manage when 1/2 scoop of ice cream is stuffed between the donuts.
For bigger hands and mouths use a full scoop for double stuffed ice cream sandwiches. I can’t wait to make these little gems with my granddaughters. In just less than an hour my cute girls will have chocolate donut strawberry ice cream sandwiches dripping from their chins and hands. I can hardly wait!
Chocolate Donut Strawberry Ice Cream Sandwiches
Moist baked chocolate donuts with strawberry ice cream filling.
- 3/4 cup all-purpose flour
- 1/3 cup cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons melted butter
- 1 egg
- 1/4 cup packed brown sugar
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla
- 1/4 cup buttermilk
- 1/2 cup beet puree canned beets may be used to make puree
- 1 1/2 cups powder sugar
- 1-2 tablespoons milk
- 1 teaspoon vanilla
- 1/2 teaspoon cream of tartar
- 1 tablespoon corn syrup
- pinch salt
- few drops pink food color
- colorful sprinkles
- 1 1/2 pints strawberry ice cream
Preheat oven to 350F degrees. Spray 2 doughnut pans with 6 doughnuts each with non-stick spray.
In a bowl whisk together the flour, cocoa, baking soda, and salt
In a separate bowl mix together melted butter and sugars. Add egg, vanilla, buttermilk, and beet puree until smooth.
Mix in dry ingredients until batter is smooth. Do not over mix.
Pour batter into a pastry bag or use a resealable plastic bag with the corner clipped. Pipe the batter into the prepared pans.
Bake for 10 minutes or until the cake springs back when lightly touched.
Allow to cool for 3-5 minutes in pan then invert pan over a cooling rack to remove doughnuts. Allow to cool for 7-10 minutes before glazing.
To make the Glaze:
Mix all of the glaze ingredients in small bowl. Add milk until glaze is a smooth consistency.
Gently spoon over cooled doughnuts and sprinkles.
- Canned beets may be used in place of roasted or steamed beets. Use liquid in canned beets for glaze
- Any color may be used for glaze.
- Any flavor of ice cream may be used.