Doughnut Truffle

Name: Doughnut Truffle
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 1 1/2 quarts
Ingredients: 1 1/4 cups confectioners' sugar; 4 ounces cream cheese, at room temperature; 4 tablespoons (1/2 stick) unsalted butter, at room temperature; 1 tablespoon grapeseed oil; 1 teaspoon vanilla extract; 6 toasted doughnuts, preferably old-fashioned, broken up (see Cook's Note); 1 cup white chocolate chips

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This can be used as a mix-in when making homemade ice cream; just fold it in when you pull the churned ice cream out of the ice cream maker. Or, use it to top your favorite store-bought ice cream.

Level: Easy

Total: 35 min
Active: 20 min

Yield: 1 1/2 quarts

Level: Easy

Total: 35 min
Active: 20 min

Yield: 1 1/2 quarts

Ingredients

1 1/4 cups confectioners' sugar

4 ounces cream cheese, at room temperature

4 tablespoons (1/2 stick) unsalted butter, at room temperature

1 tablespoon grapeseed oil

1 teaspoon vanilla extract

6 toasted doughnuts, preferably old-fashioned, broken up (see Cook's Note)

1 cup white chocolate chips

Directions

Mix the confectioners' sugar, cream cheese, butter, grapeseed oil and vanilla extract in a mixing bowl to a smooth slurry. Add the toasted doughnuts and mix until the wet ingredients are evenly distributed and well combined.
Lay out the doughnut mixture on a baking sheet lined with parchment paper, making sure the mixture is evenly spread. Place the baking sheet in the freezer until fully hardened, about 15 minutes.
While the doughnut mixture is freezing, melt the white chocolate in a double boiler until fully melted. (If a double boiler is not available, a metal mixing bowl set over a pot of hot water will do. While melting the white chocolate, ensure that the bowl does not touch the hot water, otherwise the chocolate will scorch.)
Break the hardened doughnut mixture with your hands into the desired piece size. Pour the doughnut pieces in the melted white chocolate and toss until thoroughly coated.