Doughnuts make a wonderful treaty bun for ice cream sandwiches. Pick your preferred sauce – sweet and fruity or rich and chocolatey – or make both and mix and match!
Treat yourself to a bite of luxury with our griddled doughnuts. A scoop of ice cream gets sandwiched between a ring doughnut and drizzled with either chocolate sauce, strawberry sauce, or both! Perfect for BBQ season.
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Yields:
8 serving(s)
Prep Time:
40 mins
Cook Time:
40 mins
Total Time:
1 hr 20 mins
Cal/Serv:
537
Ingredients
For the strawberry sauce
250g
strawberries, hulled weight
40g
caster sugar
Finely grated zest and juice 1/2 lemon, keep separate
1Tbsp.
cornflour
For the chocolate sauce
150g
dark chocolate roughly chopped
150ml
whipping or double cream
2Tbsp.
golden syrup
15g
butter
To serve
8
ring doughnuts
Ice cream
Directions
Step 1First make the strawberry sauce. Roughly chop the strawberries and put into a medium pan with the sugar, lemon zest and 50ml water. Bubble, stirring occasionally, until the strawberries have broken down and the liquid is syrupy – about 12min. Whizz the strawberries in a blender until smooth.
Step 2Whisk the lemon juice and cornflour together in a medium pan. Press strawberry mixture through a fine sieve into the pan, working the mixture well and discarding the remaining pulp left in the sieve. Heat over medium heat, whisking until thickened (the mixture will need to boil). Set aside to cool.
Step 3For the chocolate sauce, melt the chocolate and cream in a heatproof bowl set over a pan of barely simmering water. Remove bowl from pan and stir in golden syrup and butter to make a glossy sauce. Set aside.
Step 4To serve, using a serrated knife slice the doughnuts through their middles. Barbecue or griddle over medium-high heat for 2-3min per side, to lightly char (cook in batches if needed). Transfer to a board to cool slightly.
Step 5Serve the doughnuts filled with a scoop of your favourite ice cream and a drizzle of one, or both, of the sauces.
Get ahead:
Make strawberry sauce up to a week ahead. Cover and chill. To serve, allow sauce to come to room temperature. Make chocolate sauce up to 3 days ahead. Cover and chill. To serve, warm through gently in a heatproof bowl over a pan of barely simmering water, thinning with a little milk, if needed.
Per serving (with 1 scoop of ice cream and 1tsp each of the sauces):
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
