Frozen breakfast! Inspired by New York City donut shops. I've been making this for years, I can't believe one of the big companies hasn't made it yet.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Crumble or chop the crullers into small pieces. Do not over chop into crumbs, but make a variety of piece sizes. Set the doughnut pieces aside.

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  • Gently heat the milk in a saucepan over low heat until hot but not boiling, and stir in the instant coffee granules until dissolved. Remove the milk mixture from the heat, and allow to cool.

  • Place the eggs in a mixing bowl, and beat for 3 minutes with an electric mixer until light, adding sugar about 2 tablespoons at a time until the sugar has been incorporated. Beat for 1 more minute, then beat the milk mixture and heavy cream into the eggs on low speed, until the mixture is smooth and creamy.

  • Place the mixture into an ice cream maker, and freeze according to manufacturer's instructions. When the ice cream is firm but not hard, lightly mix in the doughnut pieces. Pack the ice cream into a covered airtight container, and freeze for 6 to 8 hours, to ripen the flavor and firm the ice cream. Let the ice cream stand at room temperature for about 10 minutes before scooping into servings.

Editor's Note

Marble crullers are dense fried twisted stick doughnuts, half chocolate and half plain. Use crullers or other dense cake doughnuts in this recipe, not light yeast doughnuts.

Editor's Note:

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, Making Your Eggs Safe.

Nutrition Facts

346 calories; 4.7 g protein; 28.2 g carbohydrates; 104.4 mg cholesterol; 190.3 mg sodium. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/15/2011
I have to let it out: this be bangin'! I've been hankering for some coffee ice cream and decided on this recipe for its simplicity and the wonderful reviews. I too left out the donuts -- instead I toasted some raw almonds in a frying pan and gave it a nice chunky chop. I also used Nescafe-brand instant coffee (the "classic" variety found in Spanish stores). I've had my share of instant coffees and this has got a wonderful unique richness. I was too impatient to chill the mixture (KitchenAid asks you to refrigerate all mixes at least 6 hours before churning it in the ice cream attachment) so it took quite a long time to become "ice cream-y". Though I was nervous at first within 20 minutes I knew I was in love. The ice cream is chilling in the freezer now and I will update this review if it is anything less than mindblowingly spectacular. But if I don't update it's because I'm too busy eating the whole dang container. Read More
(10)
13 Ratings
  • 5 star values: 13
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/15/2011
I have to let it out: this be bangin'! I've been hankering for some coffee ice cream and decided on this recipe for its simplicity and the wonderful reviews. I too left out the donuts -- instead I toasted some raw almonds in a frying pan and gave it a nice chunky chop. I also used Nescafe-brand instant coffee (the "classic" variety found in Spanish stores). I've had my share of instant coffees and this has got a wonderful unique richness. I was too impatient to chill the mixture (KitchenAid asks you to refrigerate all mixes at least 6 hours before churning it in the ice cream attachment) so it took quite a long time to become "ice cream-y". Though I was nervous at first within 20 minutes I knew I was in love. The ice cream is chilling in the freezer now and I will update this review if it is anything less than mindblowingly spectacular. But if I don't update it's because I'm too busy eating the whole dang container. Read More
(10)
Rating: 5 stars
06/14/2010
AWESOME!!! Read More
(9)
Rating: 5 stars
02/11/2011
WOW. I skipped the donuts and just made it as coffee ice cream and I was blown away. Make sure to refrigerate the batter overnight if you're using the KitchenAid attachment. Smooth creamy and very satisfying. Plus I always have everything but the heavy cream on hand making it way cheaper than buying packaged ice cream! Read More
(8)
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Rating: 5 stars
10/01/2010
I'm an ice cream addict and this is truly yummy stuff. Break up the donuts in larger chunks and make sure to add at the very end Read More
(7)
Rating: 5 stars
09/16/2010
Absolutely loved this ice cream really gives you that donut-dipped-in-coffee flavor and it's so creamy! Read More
(4)
Rating: 5 stars
08/01/2014
I tried this recipe for my first time making ice cream and can't begin to express how great it is! I made it with crushed Skor bars mixed in at the end instead of crullers. I really appreciated how fool-proof this recipe was and how I didn't end up with a bunch of leftover egg whites afterwards. The ice cream came out perfectly smooth and rich. I wish there were more ice cream recipes like this that don't require an involved custard-making as part of the process. Read More
(2)
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Rating: 5 stars
06/08/2012
This is a fun ice cream tastes just like donuts dunked in coffee. Dunkin Donuts didn t have marble crullers so I used glazed crullers. Even though I added them in at the very end they still disintegrated pretty quickly. That may be because the crullers were very soft and tender. The ice cream was still very good though and very enjoyable. Read More
(1)
Rating: 5 stars
09/03/2012
Did not include the doughnuts though I'm sure that would have been good. This is excellent (and easy) coffee ice cream. No more expensive store bought pints for me! Thanks! Read More
Rating: 5 stars
09/17/2013
Delicious and easy to make. With those flavors it's even great for breakfast! Read More