Daniel Agee
Hands-On Time
10 Mins
Total Time
10 Mins
4 (serving size: 1 sandwich)

This summer we invite you to relax. No need to bake pies from scratch—unless you’re inspired—no need to churn fresh strawberries into ice cream (or please do, just promise to call us). Instead, or in addition, we encourage you to take it easy when it comes to dessert. Say you brought home some donuts as a weekend breakfast treat but didn’t quite make it through the dozen. Here’s an idea: split the donuts in half, toss them on the grill after the burgers and dogs are snugly in their buns, and grill until lightly toasted. Smear a half with slightly softened ice cream (pick your favorite flavor) and sandwich with another half. These are best eaten outdoors or, at the very least, over the sink.

How to Make It

Step 1

Preheat grill to low (250°F to 300°F) or prepare a charcoal grill for indirect heat. Halve each doughnut to create 2 rounds. Place doughnuts, cut side down, on lightly oiled grates. Grill, uncovered, until toasted and light grill marks appear, about 3 minutes.

Step 2

Place about ½ cup ice cream on each of 4 doughnut halves, and spread ice cream to edges. Sandwich with remaining 4 doughnut halves.

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