Description
Campfire-Style Apple Cider Donut Ice Cream Sandwiches
Hot-cold, crispy-creamy, fall-flavored bliss in under 10 minutes.
Ingredients
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6 apple cider donuts (slightly stale works best)
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3 cups pumpkin ice cream (or vanilla + 2 tsp pumpkin pie spice)
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¼ cup granulated sugar (or coarse sugar for extra crunch)
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1 tsp cinnamon
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Kitchen torch (broiler alternative in Tips)
Instructions
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Slice & Fill
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Freeze donuts for 15 minutes for cleaner cuts.
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Slice each donut horizontally like a bagel.
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Add ½ cup ice cream to the bottom half of each donut.
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Coat the Edges
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Mix sugar and cinnamon on a plate.
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Roll the ice cream edges of each sandwich in the mix, pressing gently to coat fully.
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Torch to Caramelize
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Hold the torch 3–4 inches above the donut tops and sugared edges.
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Move in slow circles until sugar bubbles and turns golden (10–15 seconds per sandwich).
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Avoid direct flame on the ice cream.
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Serve Immediately
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Place on a parchment-lined board.
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Enjoy while the donut is warm and the ice cream is still cold.
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Notes
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For clean slices: Freeze donuts briefly and use a serrated knife with a gentle sawing motion.
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Batch wisely: Work on 2–3 sandwiches at a time, keeping the rest in the freezer until ready to torch.
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No torch? Place sandwiches under a broiler for 60–90 seconds, watching closely.
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Edge magic: Coarse sugar + a pinch of nutmeg or cardamom gives extra texture and warmth.
- Prep Time: 5 minutes
Nutrition
- Calories: 380 kcal Per Sandwich
- Fat: 16g
- Carbohydrates: 53g
- Protein: 6g