In my true over-the-top dessert fashion, I’ve concocted a real bathing suit enemy with this donut-shaped mini ice cream cake recipe.
There’s entirely too much sugar floating around this blog to not hop on the donut trend at least once this summer.
I can’t imagine a good day without donuts, like these cute heart-shaped treats with a fun glaze.
And as a self-proclaimed long-time ice cream cake connoisseur, there of course has to be the oreo crunch layer in the middle of it didn’t happen.
I know someone out there can give me a Baskin Robbins’ ice cream cake amen!
Of course, you can always simplify this and just skip the ice cream and make whatever type of cake you usually enjoy. But what’s the fun in that when it’s 100 degrees outside?…
Ingredients and Tools Needed to Make Donut Ice Cream Cake
This recipe makes four mini bundt cake-sized donuts:
Cake mix of your choice — There’s so much sugar to this recipe so no need to be fancy.
Ice cream of your choice — You can use Breyers Mint Chocolate Chip Ice Cream or alternatively, you can try our newest eats, the homemade salted caramel mocha recipe, which is rich, creamy, yet not overly sweet.
A Pack of Oreos
Vanilla cool whip frostings — Mine is Kraft brand from the local store.
Mini paper bundt cake containers — I used these.
Gel food coloring — Optional for colored icing
Plastic wrap
How To Make Donut-Shaped Mini Ice Cream Cakes
Step 1 – First, follow the baking instructions for your cake mix only filling up the bundt cake containers to about a quarter of the way full.
Step 2 – While they’re baking, blend the whole Oreos to a semi-fine crumb and then fill a thin layer of Oreo crunch on top of the freshly baked cake and press down firmly to make a smooth layer.
Step 3– Then, cover with plastic wrap and place in the freezer for a few hours to make sure this half of the cake is frozen.
Step 4 – Now use a small spoon to scoop in the ice cream of your choice on top of the frozen Oreo layer almost to the top of the container and smooth it out evenly with the back of your spoon.
Step 5 – Cover with plastic wrap again to place in the freezer for about 45 minutes just to make sure it’s nice and frozen in between each step.
Step 6 – Next, mix the gel food coloring as desired into separate containers for each frosting color.
Step 7 – Then, add a layer of frosted cool whip to each of your “donuts”.
Step 8 – Lastly, add a touch of sprinkles to the top and keep covered and frozen until ready to serve!
Be sure to keep the cakes covered and chilled until just before serving. If you happen to be one of the few citizens with a flash freezer on hand, then you can whip this little recipe up in a jiffy.
The rest of us with just regular household freezers will catch up with you in about 7 hours.
For more donut and ice cream cake-related articles, you might want to check out the related posts below —
- Halloween Shots: Ghoul’s Guts Shots Recipe
- Easy Raspberry Layer Cake Recipe
- Baked Cake Donuts with Chocolate Glaze
- Boozy Mudslide Icebox Cake
Homemade Donut Shaped Mini Ice Cream Cakes Recipe
Equipment
- Plastic wrap
- 4 mini paper bundt cake containers I used these.
Ingredients
- 1 box cake mix of your choice There’s so much sugar to this recipe so no need to be fancy.
- 1 quart ice cream of your choice You can use Breyers Mint Chocolate Chip Ice Cream or alternatively, you can try our newest eats, the homemade salted caramel mocha recipe, which is rich, creamy, yet not overly sweet.
- 1 package Oreos
- 2 vanilla cool whip frostings Mine is Kraft brand from the local store.
- Gel food coloring Optional for colored icing
Nutrition
Instructions
- Follow the baking instructions for your cake mix only filling up the bundt cake containers to about a quarter of the way full.
- While they’re baking, blend the whole Oreos to a semi-fine crumb and then fill a thin layer of Oreo crunch on top of the freshly baked cake and press down firmly to make a smooth layer.
- Then, cover with plastic wrap and place in the freezer for a few hours to make sure this half of the cake is frozen
- Now use a small spoon to scoop in the ice cream of your choice on top of the frozen Oreo layer almost to the top of the container and smooth it out evenly with the back of your spoon
- Cover with plastic wrap again to place in the freezer for about 45 minutes just to make sure it’s nice and frozen in between each step
- Mix the gel food coloring as desired into separate containers for each frosting color
- Add a layer of frosted cool whip to each of your “donuts”
- Lastly, add a touch of sprinkles to the top and keep covered and frozen until ready to serve!
Don’t forget to share your Donut Shaped Mini Ice Cream Cakes with us on Instagram using the hashtag #sugarandclothloves. We always love seeing all of your creations! Looking for more quick and delicious recipes? You can find them all right here with a few desserts to go along with them.
I love this! I like doughnuts + Ice cream cake + You! Best yummy all summer!
haha, thanks Rachel!
Well. That’s ADORABLE.
ha! thanks vanessa!
Wow, yum! These look sooo good, and the photography is beautiful too :)
thank you, thank you!
These are super cute, and you could do this with golden Oreos as well. Hm…I think I need to make one. :D
Oh that sounds good!
my goodness gracious…wish so much i had one right now! Beautiful and only can imagine how scrumptious
anything donut shaped is SO adorable!!
haha, i know!
this is just so cute! want to make them!
http://emiandkimi.blogspot.com
You definitely should! ;)
Ah these are so cute! I love the paper wrapped around them, too. I’m definitely going to try my hand at these this summer. Thanks for the recipe!
Jenna
http://www.circusofcakes.blogspot.com
These turned out so pretty, Ash. I love the mint and pink.
Forget the goodie the pictures are gorgeous!!