No Chill
no chill
by chetram nagar
Trust me, ice cream doughnuts are more than just another excuse to capitalize on the irresistibly attractive ring shape. Haters will be the only ones with no chill, because these frozen treats are as much fun to admire as they are to eat! Pretty in pink, the glaze is actually a beet-tinted approach to magic shell, flavored with vanilla and finished with those classic rainbow sprinkles. It just wouldn't be a doughnut without them.
... or would it? Almost as soon as the initial batch was destroyed. Cinnamon sugar doughnuts, singing of warmth and comfort, are equally qualified candidates of imitation. Contrasting against the cold, creamy base, the spiced coating seals in a frozen surprise for the unsuspecting eater. Far more refreshing than the usual oily cake, it may even have an edge on the traditional treat, especially as temperatures outside skyrocket.These treats were inspired by the call to action from Go Dairy Free and So Delicious to celebrate #FrozenFridays this summer. It's hard to improve on their creamy dairy-free desserts, but simply playing with the presentation turns an everyday sort of indulgence in the next big Instagram obsession. Absolutely any flavor will work, so go wild and play with colors and textures, dressing up your doughnuts with edible extravagance befitting the "So Delicious" title.Ice Cream Donuts1 Pint So Delicious Very Vanilla Cashew Milk or Vanilla Bean Coconut Milk Ice CreamDonut Glaze Magic Shell:1/2 cup 100% Food-Grade Cocoa Butter, Melted1 Tablespoon Refined Coconut Oil, Melted1/4 Cup Confectioner's Sugar2 Tablespoons Arrowroot1/2 Teaspoon Beet Powder (Optional, for Color)1/2 Teaspoon Vanilla ExtractPinch saltRainbow SprinklesCinnamon Crumb Coating:4 Ice Cream Waffle Cones1/2 Teaspoon Ground Cinnamon1 Cup So Delicious Original Culinary Coconut Milk (Full-Fat Coconut Milk)To make the ice cream doughnuts, have silicon doughnut molds at the ready and soften your pint of ice cream. Once upon a time, it is very easy to use. Lightly tap the mold on the counter Let chill till frozen solid; At least 4 - 6 hours but ideally overnightFor the magic shell, mix together the melted cocoa butter and coconut oil before whisking in the confectioner's sugar, arrowroot, and beet powder. Whisk vigorously until completely smooth and the beet powder has completely dissolved Stir in the vanilla and salt Retrieve your ice cream doughnuts from the freezer and pop them out of the mold. Either dip every one or drizzle with the magic shell before fasting with sprinkles; The glaze sets you up! Serve right away or return to the freezerFor the cinnamon crumb coating, place the ice cream cones and cinnamon in your blender or food processor and pulse until very finely ground. Transfer to a shallow dish Place the coconut milk in a separate dish, and dip each frozen doughnut in the coconut milk to ensure that the topping will follow. Press the crumbs firmly in the doughnut until fully coated. Eat immediately or return the doughnuts to the freezerMakes 6 Ice Cream Donuts
Trust me, ice cream doughnuts are more than just another excuse to capitalize on the irresistibly attractive ring shape. Haters will be the only ones with no chill, because these frozen treats are as much fun to admire as they are to eat! Pretty in pink, the glaze is actually a beet-tinted approach to magic shell, flavored with vanilla and finished with those classic rainbow sprinkles. It just wouldn't be a doughnut without them.
... or would it? Almost as soon as the initial batch was destroyed. Cinnamon sugar doughnuts, singing of warmth and comfort, are equally qualified candidates of imitation. Contrasting against the cold, creamy base, the spiced coating seals in a frozen surprise for the unsuspecting eater. Far more refreshing than the usual oily cake, it may even have an edge on the traditional treat, especially as temperatures outside skyrocket.These treats were inspired by the call to action from Go Dairy Free and So Delicious to celebrate #FrozenFridays this summer. It's hard to improve on their creamy dairy-free desserts, but simply playing with the presentation turns an everyday sort of indulgence in the next big Instagram obsession. Absolutely any flavor will work, so go wild and play with colors and textures, dressing up your doughnuts with edible extravagance befitting the "So Delicious" title.Ice Cream Donuts1 Pint So Delicious Very Vanilla Cashew Milk or Vanilla Bean Coconut Milk Ice CreamDonut Glaze Magic Shell:1/2 cup 100% Food-Grade Cocoa Butter, Melted1 Tablespoon Refined Coconut Oil, Melted1/4 Cup Confectioner's Sugar2 Tablespoons Arrowroot1/2 Teaspoon Beet Powder (Optional, for Color)1/2 Teaspoon Vanilla ExtractPinch saltRainbow SprinklesCinnamon Crumb Coating:4 Ice Cream Waffle Cones1/2 Teaspoon Ground Cinnamon1 Cup So Delicious Original Culinary Coconut Milk (Full-Fat Coconut Milk)To make the ice cream doughnuts, have silicon doughnut molds at the ready and soften your pint of ice cream. Once upon a time, it is very easy to use. Lightly tap the mold on the counter Let chill till frozen solid; At least 4 - 6 hours but ideally overnightFor the magic shell, mix together the melted cocoa butter and coconut oil before whisking in the confectioner's sugar, arrowroot, and beet powder. Whisk vigorously until completely smooth and the beet powder has completely dissolved Stir in the vanilla and salt Retrieve your ice cream doughnuts from the freezer and pop them out of the mold. Either dip every one or drizzle with the magic shell before fasting with sprinkles; The glaze sets you up! Serve right away or return to the freezerFor the cinnamon crumb coating, place the ice cream cones and cinnamon in your blender or food processor and pulse until very finely ground. Transfer to a shallow dish Place the coconut milk in a separate dish, and dip each frozen doughnut in the coconut milk to ensure that the topping will follow. Press the crumbs firmly in the doughnut until fully coated. Eat immediately or return the doughnuts to the freezerMakes 6 Ice Cream Donuts
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