Recipe courtesy of Ice and Vice

Doughnut Truffle

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
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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

  1. 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.
  2. 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.
  3. 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.)
  4. 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.

Cook’s Note

To toast the doughnuts, bake at 325 degrees F until nice and golden brown, about 10 minutes. Let cool.

Fudge Factor

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