Jelly Donut

I’ve been talking about donuts a lot this week, so making jelly donut ice cream was the perfect excuse for me to go grab one. I had a lot of fun creating this recipe and there are a lot of variations you can make when creating your own version. I had a big bag of strawberries in my freezer left over from my CSA, so strawberry jam was the obvious choice, but you could easily swap out another fruit like blackberries or blueberries. If you can’t find donut holes, you could easily substitute a couple plain donuts (or even a flavored one!) I recommend pairing this recipe with a cup of coffee after dinner.


2 cups heavy cream
1 cup whole milk
0.3 cup sugar

Pie Filling
2 cups strawberries
0.3 cup sugar

12 plain donut holes


Heat up the strawberry in a small sauce pan with the 0.3 cup of sugar. You can use fresh or frozen berries. Bring the mixture to a boil and then simmer. Stirring occasionally, the strawberries should cook down to a jam after approximately one hour. Once the jam is done, transfer it into a heat proof container to let it cool. I prefer to let it fully cool in the fridge overnight.

Next, in your blender, add the milk (not the cream) and 12 donut holes. Blend until smooth but try not to over blend.

In a bowl create the base by combining the heavy cream, donut-milk, and sugar. Whisk until the sugar has dissolved. Once dissolved, transfer the base into a heat proof container and in the fridge until the jam has cooled.

Once the jam and base have fully cooled (I prefer to cool them overnight), add the base to your ice cream maker and churn to the manufactures instructions. After the ice cream has taken form, slowly add the jam to the base. It should not fully mix, but rather create a marbled effect. I slowly added mine in after the ice cream was fully churned.

Refrigerate for a few hours.

Serve and enjoy!