Graham Cracker Donut Ice Cream Sandwiches

Hello, my friends! I am back, and I am sorry! I haven’t posted for weeks, and I promise I have a sort of excuse, and I am giving you an insane recipe that may trump all ice cream sandwiches…ever…

So. Let’s see. Since I last posted, my brother visited me in WV, my fiancé came back from two too-long months away for work, we went to Germany for a week for a birthday party of a dear friend, and now I am back—about to head home to Maine for a week for even more fun festivities! Basically, the month of July is all about traveling and not staying in one place for too long, which I am loving because it’s just been amazing.

First off, Germany. Need I say more? We were in Munich and then a small town outside of the city for many celebrations. Oh, and guess what? My best friend is living in Munich for a couple of years, so hello to Luci-Katie time!!

Secondly, we are headed to Connecticut to see two of my incredible friends (who I met in WV, go figure!) tie the knot! I am so excited, like can’t contain my excitement, can’t wait to see my friend in a gold sequined dress, can’t wait to dance the night away with the two brides, kind of pumped. I’ve been counting down the days to this weekend in forever. Ugh. SO MUCH LOVE!

And last, but not least, I am then headed to beautiful little Maine for a week. This includes dress alteration #1, my bachelorette party, bridal shower, so much dog snuggles and friend cuddles…tell me how could this be any better?! Oh shoot, and beach time. Lots and lots of beach time—heart eye emoji here, please.

By the time I am back, it’ll be almost August and summer will have slipped away…ugh why did I have to make that so sad so quickly?!

Back to the happiness and sugar-high!

Okay, okay…so I made these ice cream sandwiches, right? But what is so mind-blowing about them to me is that they use graham cracker donuts. Like, this is basically a s’more, but with an ice cream center and two fluffy donuts to hold it altogether. Yeah, this girl is ALL about the campfires, bonfires, s’more fires…but with the heat clouding my thoughts, I needed something to cool me down some.

And boom—donuts + ice-cream = new obsession!

Yes, you can use whatever flavor ice cream you want, I chose peach because we just made it at work, and it just screams summertime in my opinion! Final touch? Drizzle on melted chocolate for an even messier, even tastier treat.

Yep…mouth salivating, going to walk to the freezer to get one right now...

So, while I may have been MIA for a couple of weeks, and will be going up and down the east coast quite a bit over the remainder of the month, I hope that you all can forgive me and make these ASAP! Trust me, this drippy mess is worth every sticky little bite!

ingredients

Flour—5.5 oz, or 1 C + 1TBL

Graham Cracker Crumbs—1.75 oz, or 1/3 C

Brown Sugar—4 oz, or ½ C

Baking Soda—¾ tsp

Salt—½ tsp

Eggs—1

Milk—4 oz, or ½ C

Vanilla Extract—1 tsp

Butter, melted—2 oz, or 4 TBL

process

Preheat your oven to 375˚ F.

In a bowl, combine the flour, crumbs, brown sugar, baking soda and salt.

In another bowl, mix together the egg, milk and vanilla.

Add the wet ingredients into the dry. Mix until almost combined.

Add in the melted butter.

Mix.

Pour your donut batter into either a piping bag or a large sealable baggie.

Spray your donut pan with nonstick spray.

Fill each section about ½ - ¾ full of batter.

Bake in your preheated oven for 8 minutes, until the donut springs back when touched.

Allow to cool before assembling ice cream sandwiches.

assembly

Once your donuts have cooled, it’s time to fill them!

For this recipe, I used homemade peach ice cream that I had made at work, but any and all flavors will work!

Take one generous scoop of ice cream and put it in the center of your donut.

Gently press down with either a spoon or an offset spatula.

Place another donut on top, press firmly to hold in place.

Now you may either wrap in plastic wrap and put in the freezer, or cover the ouside with more graham cracker crumbs and sprinkles, and then freeze!—clearly the second option is the route I took.

While the ice cream sandwiches are firming up, melt some chocolate over a double boiler.

Drizzle over the ice cream sandwiches, and now it’s time to eat!

Bon Appétit!

Apple Cider Crumb Donuts

Since moving to this truly wild state of WV, I have discovered many things that my fall obsessed self took for granted back in beautiful ol’ New England. To start, there is the issue of seasons, which hardly exist here. Yes it was 35˚ out this morning, and yes it will be 70˚ later in the week. After sweating my little butt off all summer long—April to September, that is—I was ready for some brisk weather, was being the key word. I had big plans to apple and pumpkin pick, to run around in the crunchy, fallen, beautiful leaves and to eat 10# of candy corn while watching Hocus Pocus.

Sadly, my friends, this fall plan of mine is only about 10% possible. Why of course I can eat as much candy as I want and watch all the classic Halloween films, but the true fall activities aren’t exactly doable…

Do I want to drive 2+ hours to an orchard with an 80% of rain on a Sunday? The idea doesn’t sound too appealing, so naturally I will bring my fall fun to Charleston! So, as I light my plethora of autumn candles, I can now let the fall baking obsession commence yet again!

Apple Cider donuts are something that I could easily scarf down a dozen of, guilt free. I love the tartness from the cider, the warm coziness that is jam packed from so much cinnamon, and the pie-like crumble I sprinkle on top! Pie crumble? Yeah, you saw that right. I mean, who doesn't just love anything pie, perfect for literally any time of the year and in any form. If apple cider donuts don't make your mouth water enough, the addition of a buttery crust crumbly bit sure will! These donuts are not overly cakey, but have a rich denseness that, along with my way too many candle scents, will have you thinking you’re at an orchard stuffing your face with some post-picking goodies! 

Whether you're like me, who has to make their own little fall happen, or are surrounded by haunted houses and warm cider at the pumpkin patch, these super simple, and super autumn, donuts are just another addition you can add to your fall baking obsession repertoire!

topping ingredients

Flour—7.5 oz, or 1 ½ C

Brown Sugar—1.25 oz, or 2 TBL

Cinnamon—0.1 oz, or 2 tsp

Butter (melted)—4 oz, or 1 stick/8 TBL

Apple Cider—1 oz, or 1 ½ TBL

topping process

Preheat your oven to 350˚ F.

In the bowl of your mixer, mix together the flour, sugar and cinnamon.

Slowly stream in your melted butter and apple cider just until the topping begins to form into little pebbles.

On a parchment paper lined sheet pan, spread out the crumble topping.

Bake for 10-12 minutes, until they begin to lightly brown.

batter ingredients

Apple Cider—12.5 oz, or 1 ½ C

Cinnamon Sticks—2

Flour—9.5 oz, or 1 ¾ C

Baking Powder—0.15 oz, or 1 tsp

Baking Soda—0.2 oz, 1 tsp

Cinnamon—0.05 oz, or ¾ tsp

Salt—0.05 oz, ¼ tsp

Egg—1

Butter (melted)—1.5 oz, or 3 TBL

Brown Sugar—6 oz, or 2/3 C

Milk—4.5 oz, or ½ C

batter process

In a small pot, combine your apple cider with the 2 cinnamon sticks.

Allow to boil until it has reduced to half (¾ cup), and cool.

In a large bowl, sift together the flour, baking powder, baking soda, cinnamon and salt.

Whisk together your egg, brown sugar and milk.

Add your melted butter to the dry ingredients and mix.

Next, add in the egg mixture, followed by the cool and reduced apple cider.

Once you have a smooth donut batter, pour into your donut pan (which should be sprayed with nonstick spray), filling up each compartment about halfway.

Sprinkle the baked crumble on top of your batter, completely covering it.

Bake your donuts for 12-15 minutes, until the outer edges are slightly brown.

Remove from the oven and allow to cool.

Take them out of the pan and enjoy!

These apple cider donuts are so yummy with a glass of warm cider, coffee, or even on their own!

Bon Appétit!