A rather novel combination results in a divine ice cream that is as fun to explain to guests as it is to eat! Dense, cake-like doughnuts from a specialty doughnut shop are best to use in this recipe - not light and airy doughnuts.
Even though I added them in at the very end, they still disintegrated pretty quickly. That may be because the doughnuts were very soft and tender. The ice cream was still very good though and very enjoyable. - 03 Feb 2015
I have to let it out: this be bangin'! I've been hankering for some coffee ice cream, and decided on this recipe for its simplicity and the wonderful reviews. I, too, left out the donuts -- instead, I toasted some raw almonds in a frying pan and gave it a nice, chunky chop. I also used Nescafe-brand instant coffee (the "classic" variety found in Spanish stores). I've had my share of instant coffees, and this has got a wonderful, unique richness. I was too impatient to chill the mixture (KitchenAid asks you to refrigerate all mixes at least 6 hours before churning it in the ice cream attachment), so it took quite a long time to become "ice cream-y". Though I was nervous at first, within 20 minutes I knew I was in love. The ice cream is chilling in the freezer now, and I will update this review if it is anything less than mindblowingly spectacular. But if I don't update, it's because I'm too busy eating the whole dang container. - 14 Aug 2011 (Review from Allrecipes US | Canada)
AWESOME!!! - 12 Jun 2010 (Review from Allrecipes US | Canada)