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Ice-cream doughnuts

  • 2:20 Prep
  • 0:20 Cook
  • 8 Servings


  • 8 cinnamon doughnuts
  • 400g vanilla ice-cream
  • 2 eggs
  • 400g buttercake crumbs
  • 1/2 cup desiccated coconut
  • Vegetable oil, for frying
  • Caramel sauce, to serve


  • 3.5cm cutter, deep-fry thermometer


  • 1
    Line a tray with baking paper. Use a 3.5cm cutter to cut a larger hole from doughnuts. Place on tray.
  • 2
    Spoon ice-cream into holes, packing firmly. Freeze for 1 hour or until firm.
  • 3
    Lightly whisk 2 eggs in a bowl. Combine buttercake crumbs and coconut in a second bowl. Working quickly, dip doughnuts in egg, then crumb mixture. Return to tray. Freeze for 1 hour.
  • 4
    Deep-fry in a saucepan half-filled with vegetable oil at 180C, one at a time, for one minute each side or until golden. Drain. Serve with warm caramel sauce.

Source: taste.com.au


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