Wow, in the blink of an eye we are halfway through the year! Time flies. And if you wish to take a step back, catch your breath and be a little more present in the moment, today’s recipe is just what you need. These chocolate raspberry ice cream donuts come together in under 30 minutes, leaving you with more free time to catch up on life.
In addition, these donuts are perfect for all seasons, but they’re especially delicious when enjoyed with ice cream in the middle of the summer. They are ideal to serve at a picnic, barbecue, or birthday party.
For this batter recipe you will need cream of 35% fat content. It is important you don’t forget to add it because cocoa powder has a drying effect. Furthermore, I would recommend you bake the donuts on the same day you plan to eat them. It only takes 10 minutes to prep the batter and 10 minutes to bake them.
As these are unglazed donuts, they will dry much faster than glazed donuts. Therefore, I suggest you store them covered at room temperature and eat them within 1 day of baking. If you have extras you can’t eat, you may freeze them. Simply place 1-2 donuts in a ziplock bag in the freezer. Thaw them inside the bag (slightly open) at room temperature right before eating them.
For the raspberry ice cream you need to mix chopped fresh raspberries with vanilla ice cream. I chose to use fresh fruit to break the sweetness of the ice cream. However, if you don’t like raspberries you can use other fruit, or just plain vanilla ice cream. Personally I find vanilla ice cream too sweet to eat when the weather is very hot, and fresh raspberries help with that.
To bake the donuts I used a regular 6 cavity metal pan, which resulted in 12 donuts. If you wish to make mini donuts, please keep in mind the baking time will be shorter. Keep an eye on them and poke a donut with a toothpick to check if they are fully baked.
See more donut recipes here.
And lastly this is the recipe:
Chocolate Raspberry Ice Cream Donuts
Ingredients
For the batter:
- 2 large eggs at room temperature
- 1 cup (150 g/ 5 ¼ oz.) all-purpose flour
- ½ cup (100 g/ 3 ½ oz.) granulated sugar
- ½ stick (60 g/ 2 oz.) unsalted butter at room temperature
- ½ cup (120 ml/ 4 ¼ oz.) cream (35% fat content)
- 50 g (1 ¾ oz.) bitter-sweet chocolate
- 3 tbsp. (20 g/ ¾ oz.) Dutch process cocoa powder
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- 1 tbsp. unsalted butter at room temperature for greasing the pan
For the raspberry ice cream:
- ⅓ cup (100 ml/ 3 ½ oz.) vanilla ice-cream
- 50 g (1 ¾ oz.) fresh raspberries
Instructions
For the batter:
- Pre-heat oven to 180 °C (350 °F).
- In a bowl sift the flour and cocoa powder, then add the baking powder. Mix them with a whisk and set aside.
- Gently melt the butter over low temperature. Make sure the butter does not bubble. Once melted, set it aside and allow it to cool a little.
- Melt the chocolate in a bain-marie and set aside to cool a little.
- Crack the eggs into another bowl, add the sugar and beat at high speed with an electric mixer. The mixture is ready when almost triple in volume and light in color. Then add the cream, melted chocolate, vanilla extract, and salt and whisk until incorporated.
- Using a spatula add the flour mix to the bowl with the eggs in three-four steps, mixing after each addition. Make sure the flour is well incorporated, but do not over mix. Add the melted, cooled butter in two steps and mix gently until incorporated. Allow the batter to sit for 5 minutes.
- Grease the donut pan with butter. Pipe the batter into the pan filling ¾ of each cavity and bake for 10 minutes, or until donuts spring back when gently pressed.
- Once baked, take the pan out of the oven and allow the donuts to cool in the donut pan 2-3 minutes at room temperature. Transfer them to a rack and let them sit until completely cooled.
For the raspberry ice cream:
- Finely chop the raspberries and fold them into the vanilla ice-cream. Serve each donut with a scoop of the raspberry ice-cream.
Optional:
- Dust the donuts with icing sugar.
