Makes a dozen
12 plain cake donuts
4 cups confectioners sugar
1/2 cup heavy cream, plus more if needed
2 teaspoons pure vanilla extract
For the Blackberry-Lemon Donut:
1 pint blackberry ice cream (in a paper container)
1 cup cornflakes, crumbled
1/2 cup toasted coconut flakes
1 tablespoon lemon juice
1 teaspoon lemon zest
1 drop purple food coloring, optional
For the Vanilla-Rosewater Donut:
1 pint vanilla ice cream (in a paper container)
1 1/2 cups toasted pistachios, chopped
1 teaspoon rosewater
1 drop pink food coloring, optional
For the Coffee-Chocolate Donut:
1 pint coffee ice cream (in a paper container)
1 1/2 cups chocolate-covered espresso beans, chopped
1/4 cup cocoa powder
Prep the ice cream: Pull the ice cream from the freezer and let it thaw. It should be soft but not runny. Transfer each flavor of ice cream into a mixing bowl, saving the pint containers- you’ll need these again!
For the blackberry-lemon donut, fold 1 cup of crumbled cornflakes into the blackberry ice cream. For the vanilla-rosewater donut, fold 1 cup of chopped toasted pistachios into the vanilla ice cream. For the coffee-chocolate donut, fold 1 cup of the chopped dark chocolate espresso beans into the coffee ice cream. Using a spatula, transfer the mixtures back into their original pint containers, and let freeze overnight, or at least six hours, until the ice cream has completely hardened.
Make the glazes: In a medium mixing bowl, whisk together 4 cups powdered sugar, ½ cup heavy cream, and 2 teaspoons pure vanilla extract. Once smooth, divide evenly between 3 separate bowls.
In one bowl, stir in 1 tablespoon lemon juice and 1 teaspoon lemon zest, adding purple food coloring as desired. In another bowl, stir in 1 teaspoon rosewater, adding pink coloring as desired. Add more heavy cream to this glaze, too; it should match the consistency of the first glaze. In the third bowl, stir in ¼ cup cocoa powder. Mix well, then add enough heavy cream to match the consistency of the other two glazes.
Assemble the donuts: Dip the tops of the donuts in the glazes and let rest on a cooling rack set above parchment paper or a sheet tray. Dip into the different flavors as desired. Once the glazes have set (usually a minimum of 1-2 hours), use a serrated knife to carefully cut the donuts in half.
Working one at a time, remove a pint of ice cream from the freezer, place horizontally onto a towel, and use the same knife to cut through the pint container and ice cream, forming 4 1-inch discs. You should wind up with 4 discs per pint of ice cream. Once done, remove the paper from the edges of the ice cream, and place the ice cream rounds between the donut halves. Quickly transfer the sandwiches to the freezer and repeat the process until finished.
Let the ice cream harden again, then remove from the freezer and garnish the donut sandwiches with espresso beans, pistachios, and coconut flakes to your liking.