Donut ice cream cake

You’ll win brownie points with this sensational dessert!

  • 1 hr 15 mins preparation
  • 30 mins cooking
  • Serves 8
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Raspberry Layer
  • 1 cup frozen raspberries
  • 3/4 cup icing sugar, sifted
  • 1/2 cup greek-style yoghurt
  • 1/2 cup buttermilk
  • 1/2 cup mascarpone
  • 1/2 teaspoon vanilla extract
Vanilla Layer
  • 300 millilitre thickened cream
  • 200 gram condensed milk
  • 1 1/2 tablespoon caster sugar
  • 1 teaspoon vanilla bean paste
Donut Cake
  • 3 cup plain flour
  • 2 teaspoon baking powder
  • pinch of salt
  • 1 1/2 cup caster sugar
  • 1 egg
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk, plus 1 tablespoon extra
  • 1/2 teaspoon ground cinnamon
  • 1 cup raspberry jam
  • 125 gram punnet raspberries


Raspberry layer
  • 1
    Lightly grease and line base and sides of a 20cm round springform pan. Place a 7.5cm ring mould in the centre, grease and line outside ring with baking paper.
  • 2
    In a food processor, purée raspberries, then strain through a sieve. In a large bowl, using an electric mixer, beat icing sugar, yoghurt, buttermilk, mascarpone and vanilla until soft peaks form. Fold raspberry purée through.
  • 3
    Carefully pour mixture into outside ring of pan, ensuring mould stays in place in the centre. Smooth surface, then freeze for 4 hours until firm.
Vanilla layer
  • 4
    In a large bowl, using an electric mixer, combine all ingredients until soft peaks form. Pour over raspberry ice cream and smooth top. Freeze overnight.
Donut cake
  • 5
    Preheat oven to moderate, 180°C. Lightly grease a 24cm savarin pan.
  • 6
    Sift flour, baking powder and salt into a large bowl.In a medium bowl, using an electric mixer, beat ½ cup sugar and egg until pale. Beat in oil and vanilla. Stir into flour mixture with buttermilk.
  • 7
    Turn dough onto a lightly floured surface. Knead gently until smooth. Shape into a 30cm disc. Use fist to form a hole. Place ring in pan. Brush with extra buttermilk.
  • 8
    Bake for 25-30 minutes until golden. Cool for 5 minutes in pan. Transfer to a wire rack to cool completely.
  • 9
    Cut donut ring in half horizontally (trim base to sit flat if needed). In a large bowl, combine remaining sugar and cinnamon. Spray each donut half with oil, then sprinkle with sugar mixture.
  • 10
    Set ice-cream ring at room temperature for 10 minutes. Carefully remove ring, then ice cream from pan. Return to freezer until ready to serve.
  • 11
    Place donut base on a serving plate. Spread with jam. Top with ice-cream ring and donut top. Serve sliced with extra raspberries.


To loosen ice cream from tin, dip a clean cloth into warm water and rub over outside of mould and ring. If preferred, drizzle icing sugar glaze over donut instead of cinnamon sugar. Warm ¼ cup milk and 1 teaspoon vanilla on low. Sift 2 cups icing sugar into milk mixture, whisking until smooth.