Description
This recipe for Cider Donut Ice Cream is dangerously delicious and incredibly simple because there's no need to churn it in an ice cream machine. It's overflowing with the flavors of fall and packed to the brim with delightful cider donuts.
Ingredients
Scale
- 1 pt. heavy cream
- 1 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 1/2 tsp. freshly grated nutmeg
- 1 (14 oz.) can sweetened condensed milk
- 3 cider donuts
Instructions
- Add heavy crema to the base of a stand mixer fitted with a whisk attachment (or add cream to a medium bowl and use a hand held electric mixer). Whisk until slightly light and frothy, about 1 minute. Add vanilla, cinnamon and nutmeg and continue whisking until the mixture is light and airy and it almost holds stiff peaks.
- Add the condensed milk while continuing to whisk. Continuing to whisk until the mixture is light and fluffy, another 2 minutes. Tear cider donuts into bite-size pieces and fold into the ice cream base. Transfer mixture to a loaf pan and cover with plastic wrap. Freeze for at least 3 hours and preferably overnight. Serve right out of the freezer or set aside on the counter for 5 minutes for a softer serve ice cream.
- Add the
Notes
- The mixture will keep in the freezer stored in an airtight container for up to 1 month.
- You can use gluten-free cider donuts if you want to make this recipe gluten-free.
- If you can't find cider donuts near you, try using plain cake donuts and add your own granulated sugar, cinnamon and nutmeg. It won't be quite the same, but will be fairly similar.
- Try serving with our Caramelized Apples.
- Prep Time: 10 min.
- Cook Time: 0 min.
- Category: Dessert
- Method: Mixing
- Cuisine: American