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Coffee and Donuts Ice Cream


"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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6 h 40 m servings 346 cals
Original recipe yields 10 servings

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  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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

Per Serving: 346 calories; 24.7 g fat; 28.2 g carbohydrates; 4.7 g protein; 104 mg cholesterol; 190 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 12
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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 -- in...


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 ...

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

Absolutely loved this ice cream, really gives you that donut-dipped-in-coffee flavor and it's so creamy!

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 appreciate...

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 stil...

Just finished making this! I skipped the doughnuts, but followed the recipe to a T. I swear this is the Breyers Coffee recipe, before they went cheap. Creamy and delicious. Look out Coffee Ice ...

Delicious and easy to make. With those flavors, it's even great for breakfast!