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Apple Cider Donut Ice Cream Sandwich on a plate

Apple Cider Doughnut Ice Cream Sandwiches

Homemade apple cider donut ice cream, made by steeping real cider donuts in the base before churning, layered with apple butter between soft brown sugar apple cider cookies. A little boiled cider gives the cookies big apple flavor, and they stay chewy straight from the freezer.
Servings 12 slices
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Equipment

  • Ice cream machine
  • 1-2 8X8 pants or 1 half sheet pan
  • Parchment Paper
  • Offset Spatula

Ingredients

Apple Cider Donut Cookie

  • 1 1/2 cups all-purpose flour 213 grams
  • 1 1/2 teaspoons baking powder
  • 12 tablespoons unsalted butter 170 grams
  • 1 1/2 cups dark brown sugar 300 rams
  • 2 tablespoons boiled cider
  • 3/4 teaspoon kosher salt
  • 1 egg

Assembly

  • 3/4 cup apple butter
  • 1/4 cup granulated sugar
  • 1 tsp cinnamon

Apple Cider Doughnut Ice Cream

  • 1 quart homemade ice cream base see In the Mood to Bake for my recipe, or use your favorite homemade base
  • 6 apple cider doughnuts

Instructions

Make the homemade ice cream

  • Make your homemade ice cream base according to its recipe, stopping after the dairy is cooked. Pour the hot base over the apple cider doughnuts, cover, and refrigerate for at least 24 hours. Use an immersion blender to blend the doughnuts into the base until smooth, then pour through a fine-mesh sieve, pressing on the solids. Churn according to your ice cream maker’s instructions.

Make the Cookie

  • Line 2 8X8 pans with parchment paper, or line a large cookie sheet (half sheet pan size) with parchment paper.
  • In a medium bowl, combine the flour, baking powder, and salt. Whisk together to combine and set aside.
  • In a 2 qt saucepan, melt the butter and brown sugar over low heat, stirring with a nonstick spatula until butter is melted and mixture is smooth. If it looks separated, that is okay. Remove from heat and let cool to room temperature before adding in the egg and boiled cider, mix with nonstick spatula to combine.
  • Add the dry ingredients and mix until just combined. Then spread the dough using one of these methods:
    Two 8x8 pans: Divide the dough in half and spread one half evenly into each pan.
    One cookie sheet: Spread the dough into an even, thin layer at least 16 inches long and 8 inches wide. After baking, you’ll cut two 8x8-inch squares from it.
    Bake for 13-16 minutes until edges are slightly browned, cookie looks light brown and slightly puffed but set. Remove from oven and let cool.
    Set an 8x8 pan upside down on one end of the baked sheet and trace around it with a sharp knife. Move the pan to the other end and trace a second square. Cut along the lines all the way through, then let the cookie cool completely before lifting the squares out.
  • Line a clean 8x8 pan with parchment, leaving some overhang on two sides so you can lift the bars out later. Place one cookie square in the bottom of the pan.
    Spread the freshly churned apple cider doughnut ice cream evenly over the cookie, then freeze for about 15 minutes to firm up. Spread the apple butter over the ice cream in a smooth layer. Top with the second cookie square and press down gently.
    Freeze: Freeze the whole pan for at least 5 hours, until firm enough to cut.
    In a small bowl, combine the granulated sugar and cinnamon. Use the parchment to lift the block out of the pan, sprinkle the cinnamon sugar over the top, and cut into bars with a very sharp knife. Enjoy!
    Storage: Wrap the bars individually and tightly in plastic wrap and store them in the freezer for up to 5 weeks.