Doughnut Hole Ice Cream Bites Recipes

Steps:

• Open the pack of biscuit dough and cut each biscuit into halves.
• Take one half and press it into a flat and circular shape. Place a small spoonful of ice cream into the center of the dough.
• Carefully wrap the edges of the dough over the ice cream, creating a very tight seal.
• Repeat with the remaining biscuit dough and freeze them for 1 hour.
• Heat oil over medium-high heat. Fry the frozen dough balls until golden brown.
• Drain them on a paper towel. Freeze for another 30 minutes.
• In a small bowl, combine powdered sugar and milk, stirring until smooth.
• Pour the glaze evenly over the donut holes. Serve immediately!
• Enjoy!

Steps:

• In a large bowl, mix together brown sugar and softened butter.
• Mix in vanilla extract and milk until well-combined.
• Add flour and salt, and continue mixing until you've reached a dough-like consistency.
• Spread the "dough" mixture evenly on the bottom of a parchment-lined 9 × 9 inch (22 x 22 cm) pan.
• Sprinkle about half of the chocolate morsels over the dough so that they are evenly distributed, and then press the morsels into the dough with a sheet of parchment paper.
• Scoop softened ice cream on top of the dough mixture, and spread evenly.
• Freeze overnight or until frozen.
• In a small bowl, melt the remaining chocolate morsels with coconut oil until smooth.
• Lift ice cream out using the parchment, then cut into an 8 x 8 inch (20 x 20 cm) grid.
• Evenly coat each piece with the melted chocolate.
• Place back in the freezer for 30 minutes.
• Enjoy!

Steps:

• In a large bowl, whisk together the half-and-half, milk, sugar, vanilla and salt.
• In a quart resealable plastic bag, put the doughnut pieces in the milk mixture. Be sure the bag is tightly sealed, but leave a little air in there so the ice cream has room to expand.
• Put half (about 1 1/2 pounds) of the ice cubes, or enough to fill your bag halfway, and half of the rock salt in the bottom of a gallon resealable plastic bag.
• Place the quart bag inside the gallon bag and then add in the rest of the ice cubes and rock salt. (Make sure the quart bag has ice all around it and if you can fit a little more ice, go for it--but make sure the bag can close easily.)
• Play catch with your friend for about 7 minutes with the bag. You can also put a towel on your counter and roll the bag around on top of it. Once it starts to firm up, stick it in the freezer for 20 to 30 minutes.
• Abracadabra! Ice cream for you and your friend! Garnish with toppings if desired.

Steps:

• In a bowl combine yeast, warm water and sugar to dissolve. Add 1/4 cup all-purpose flour and 1/4 cup cake flour. Stir and set in a warm place 30 minutes to foam up.
• Add the powdered sugar, salt, potato, and hot water to the foamed yeast along with 1/4 cup all-purpose flour and 1/4 cup cake flour and mix on low to combine with a paddle. Mix on high-speed 30 seconds to combine. Add another 1/4 cup all-purpose flour and mix on high.
• Flour the bench heavily and knead the dough gently (it may be sticky). Turn into a greased bowl and proof until doubled in bulk, about 1 1/2 hours. Turn dough out onto a floured surface and punch down. In a bowl proof the dough another 30 minutes.
• Flour surface heavily and pat dough out to about 1/2-inch thick. Cut out doughnut holes, flouring cutter each time, and set on a floured sheet pan.
• Heat oil to 375 degrees F.
• Drop doughnut holes in. Flip once and cook no more than 30 seconds. Drain on a paper towel lined sheet pan then soon after dredge in powdered sugar and toss.