Coffee And Doughnuts Icebox Cake Food

COFFEE AND DOUGHNUTS ICEBOX CAKE

Coffee and Doughnuts Icebox Cake image

Coffee meets doughnuts in one delightful icebox cake filled with coffee ice cream and whipped topping layered over a doughnut-laden crust. Your sweet tooth will be filled with this rich dessert!

Provided by Chef Mo

Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes

Time 2h30m

Yield 10

Number Of Ingredients 8

Ingredients

4 (1.69 ounce) packages doughnut sticks
1 tablespoon butter, melted
4 cups coffee ice cream, softened
½ cup milk
2 (3.4 ounce) packages French vanilla instant pudding and pie filling mix
2 tablespoons instant coffee granules
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
6 mini chocolate-frosted doughnuts

Steps:

Blend doughnut sticks in a food processor until finely ground. Combine ground doughnuts with melted butter in a bowl. Press mixture into the bottom of an 8x8-inch glass baking dish. Freeze crust for 10 minutes.
Spread ice cream over the frozen crust. Place back into the freezer for about 5 minutes.
Meanwhile, combine milk, pudding mix, and instant coffee until smooth. Fold in whipped topping and spread over the coffee ice cream in the crust. Cover with plastic wrap and freeze for 2 hours. Place mini doughnuts on top before serving.

Nutrition Facts : Calories 529.7 calories, Carbohydrate 55.3 g, Cholesterol 103 mg, Fat 31.9 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 17.3 g, Sodium 523.9 mg, Sugar 42.3 g

COFFEE DOUGHNUTS WITH COFFEE GLAZE

Coffee Doughnuts with Coffee Glaze image

A recipe for coffee cake doughnuts with a coffee glaze.

Provided by Katherine Sacks

Categories Cake Coffee Dessert Kid-Friendly Deep-Fry Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 12 doughnuts

Number Of Ingredients 16

Ingredients

For the Doughnuts:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup granulated sugar
2 tablespoons unsalted butter, room temperature
1 large egg, room temperature
1/3 cup buttermilk
2 tablespoons cold brew coffee concentrate
2 quarts canola oil (for frying)
For the Coffee Glaze:
1 cup powdered sugar
2 tablespoons cold brew coffee concentrate
Special equipment:
A 3" round cutter, 1" round cutter, deep-fry thermometer

Steps:

Make the doughnuts:
Combine flour, baking powder, baking soda, and salt in a large bowl.
Beat granulated sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 3 minutes.
Add egg and continue to beat, scraping down sides of bowl as needed, until incorporated. Reduce speed to low and gradually add buttermilk and coffee concentrate, beating just until combined. Gradually add dry ingredients and beat just until dough comes together.
Turn out dough onto a large piece of parchment paper and cover with a second sheet of parchment. Using a rolling pin, roll dough between parchment sheets to about 1/3" thick. Transfer dough in parchment to a rimmed baking sheet and freeze until firm, about 20 minutes.
Peel off top sheet of parchment. Working on bottom sheet, punch out as many rounds as you can with 3" cutter, then use 1" cutter to punch out center of each round. Gather doughnut holes and scraps and re-roll; repeat process 3-4 times until all dough has been used (you should have 12 doughnuts). Place doughnuts on a second parchment-lined baking sheet and freeze until slightly chilled, about 5 minutes.
Pour oil into a heavy-duty pot to a depth of 2" and fit pot with deep-fry thermometer. Heat oil to 375ºF. Working in batches, fry doughnuts until deep golden brown, about 1 minute per side. Transfer to a wire rack lined with paper towels and let cool 2-3 minutes.
Make the Coffee Glaze:
Whisk powdered sugar and coffee concentrate in a large bowl until smooth. Dip warm doughnuts in glaze. Place on a wire rack to let glaze set, about 3 minutes, then dip again.

COFFEE ICE BOX CAKE

Coffee Ice Box Cake image

Provided by Food Network

Categories dessert

Time 20m

Number Of Ingredients 3

Ingredients

Pieces of storebought angel food cake or sponge cake or lady fingers
About 2 cups double or triple strength coffee mixed with rum or other liqueur of choice
Sweetened Whipped cream mixed with sugar or chopped nuts or powdered sugar

Steps:

This recipe is more a "strategy" than a real recipe. The idea is to quickly soak the cake or lady fingers in coffee and set a layer in a 8-inch square glass baking pan. Cover with a layer of whipped cream flavored to taste, layer soaked cake, then whipped cream; do two layers at least
Refrigerate, covered overnight.
VARIATIONS: If you like this idea with fruit, then soak cake in diluted liqueur, then sandwich cream and fruit in between.

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