A little while ago, I had a really sweet breakfast-cooking date. We spent a leisurely morning mixing and frying apple cider doughnuts. They came together quickly and the frying, which I usually dread, was a snap. I used this recipe.
And then we had one doughnut each, which left us with about 20 more, plus the holes, because why would you not make doughnut holes when given the opportunity? Even after unloading a gallon zip-top bag on unsuspecting co-workers, there was an entirely full second bag sitting in the freezer. It took all of two seconds to decide to put them in an ice cream.
But not just any old ice cream. Coffee ice cream. The problem with making ice cream is that it is kind of a pain in the ass. There’s egg yolks and cream and milk and tempering and chilling and like ugh, come on seriously?
Then I remembered this trick I used in the summer time: 2 cans of full fat coconut milk + 1 can sweetened condensed milk = magically easy ice cream. And you can very well use store-bought doughnuts if you so desire.
Coffee & Doughnut Ice Cream
2 cans full fat coconut milk
1 can sweetened condensed milk
3 Tbsp finely ground coffee beans
1 cinnamon stick
3 doughnuts, chopped into small pieces and frozen for at least 4 hours (this keeps them from soaking up liquid and getting soggy)
In a small pan over medium heat, combine the coffee, cinnamon stick, and coconut milk. Stir thoroughly so the grounds are soaked. Bring to a simmer and steep for 8-10 minutes.
Strain the mixture into a quart container and chill for at least 4 hours. Chilling the mixture keeps the ice cream from developing large ice crystals, so the colder the base the creamier the final product.
Churn in an ice cream make according to manufacturer’s instructions. It should take about 30 minutes. During the last 2 minutes add the doughnut pieces.
Put in a freezer-safe container and chill for at least 8 hours before enjoying.