Mango ice cream with coconut sprinkles
Serve up sunshine in a slice with this fabulous mango ice cream. Top with crispy cardamom-scented coconut, or enjoy as is – it’s delicious either way
Peanut butter & jelly doughnut ice cream sandwiches
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 4
Skip to ingredients
- 200ml peanut butter-flavoured ice cream
- 4 shop-bought jam doughnuts
- 50g smooth peanut butter
- 150g raspberriesany larger ones halved
- 30g mini chocolate-covered peanut butter cupsroughly chopped
Nutrition: Per serving
- kcal450
- fat21g
- saturates7g
- carbs52g
- sugars27g
- fibre4g
- protein11g
- salt1.2g
Method
step 1
Remove the ice cream from the freezer to soften while you prepare the doughnuts. Heat the grill to high. Split the doughnuts in half through the equator and arrange on a baking tray, cut-side up. Toast under the hot grill for 2 mins until golden.
step 2
Meanwhile, warm the peanut butter in a small pan over a low heat, stirring often until it has melted and loosened. Remove from the heat and leave to cool for 5 mins.
step 3
Scoop the softened ice cream over the toasted doughnut bases, drizzle over the warm peanut butter, then scatter over the raspberries and chopped peanut butter cups. Sandwich with the doughnut tops and serve straightaway.
