• Iced doughnut ice cream sandwiches with sprinkles (Richo's Bar Snacks)Source: Richo's Bar Snacks

Super simple and a hit with adults and kids alike, this recipe for ice cream sandwiches uses doughnuts instead of cookies or wafers. We've used chocolate doughnuts, but any flavour icing would taste great.




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  • 3 cups vanilla ice cream (see note)
  • 6 iced donuts
  • ¼ cup sprinkles or chopped nuts

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Freezing time: overnight

  1. Line an ice cream tub with baking paper and fill ice cream. Freeze overnight.
  2. Split doughnuts in half.
  3. Remove ice cream from container. Using a large, hot knife, slice ice cream and place on a doughnut base. Top with the other half of doughnut. Repeat with remaining ice cream and doughnuts.
  4. Roll side of sandwiches in sprinkles or mixed nuts. Set in freezer for 15 minutes if needed. Serve.



• You can use any flavour of ice cream that you like.


This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.