Mini Donut Ice Cream Sandwiches

Today is National Donut Day and I didn’t forget (my donut loving family wouldn’t let me forget it) but who says donuts have to be for breakfast? Why not enjoy them for dessert? If you haven’t had donuts for dessert these Mini Donut Ice Cream Sandwiches will have you thinking about it if not running to the kitchen. We decided to make chocolate mini donuts, you can make any flavor using any of our other mini donut recipes or one of your own and added my favorite So Delicious Ice Cream. Of course I had to have a little fun and go over the top and add another one of my favorites… peanut butter, using Peanut Butter & Co. These make a delicious fun treat not only today for National Donut Day but any day! They are great for picnics and parties if you want to make them ahead and freeze them. If you are going to freeze them in advance you can soften the ice cream and pipe it on the bottom half of the donut and place the top on and have a nice pretty ice cream sandwich to freeze.

What are you having for dessert tonight? Oh wait I might know the answer to that so a better question might be what flavor of Mini Donut Ice Cream Sandwiches are you making?

Mini Donut Ice Cream Sandwiches

Makes 18-22 mini donuts

1c cake flour, regular flour does work but they will be more dense (if using gluten-free flour add 1/2tsp xanthan gum and 1/2 tsp baking soda)*

1/2c cacao powder

2 tsp baking powder

1/4 tsp salt

1 flax egg (1 TBSP ground flax + 3 TBSP warm water), or regular egg

1/3c unsweetened applesauce

1/4c coconut palm sugar, sucanat, or sugar of choice  (used Navitas Coconut Palm Sugar)

1/2c non dairy milk (used So Delicious Unsweetened Vanilla Almond Milk Plus)

1 tsp vanilla

1 tsp lemon juice

1TBSP coconut oil, melted

1-2 pints ice cream (used So Delicious Coconut Milk Ice Cream)

1 TBSP peanut butter or nut butter for each mini donut you wish to add it to (used Peanut Butter & Co White Chocolate Wonder and Wild Friends Vanilla Espresso Almond Butter)

*For protein version use 1/3 cup oat flour, 1/3 cup buckwheat or brown rice flour, and 1/3 c chocolate protein powder (Vega Performance Protein or Choc-A-Lot Protein Smoothie). Or gluten-free cake flour blend found here.

Preheat oven to 425. In a small bowl mix flax and water if using flax egg, set aside to thicken. In a small bowl mix together lemon juice and milk and set aside for 5 minutes. In a large bowl mix together flour, sugar, cacao powder, and  baking powder. Mix together flax egg, milk mixture, applesauce, and coconut oil. Add wet ingredients to dry until just combined. Spoon or pipe mixture into mini donut pan filling half way. Bake for 7-8 minutes. Remove from pan and let cool on a cooling rack. Once cooled carefully cut donuts and half and place a small scoop of ice cream and or nut butter between them. Enjoy!