Ice Cream Beignet

Ice Cream Beignet


(0 votes) 0 0

Bring the streets of New Orleans to you kitchen with these beignet ice cream sandwiches. The warm donut like pastry complements the homemade ice cream give you a blissful moment of perfectly portioned dessert.

Shared by

Time needed

2 hour preparation + 3 min cooking

Serving Size / Yield

24 servings


  • Beignet
  • 1 ½ C. warm water
  • ½ C. sugar
  • 1 pkt. dry yeast
  • 2 eggs
  • 1 ¼ tsp. salt
  • 1 C. evaporated milk
  • 7 C. bread flour
  • ¼ C. shortening
  • Oil for frying
  • 3 C. powdered sugar
  • Vanilla Ice Cream
  • 2 C. heavy whipping cream
  • 2 C. half-and-half
  • ¾ C. sugar
  • ½ tsp. salt
  • 1 T. Vanilla extract

Our Readers Also Loved


In a large bowl mix water, sugar, and dry yeast. Let the mix stand for at least 10 minutes for the yeast to activate. In a separate bowl whisk eggs, salt, and evaporated milk. Continue beating as you add yeast mixture to the eggs. Add the first three cups of bread flour and stir. You may want to use an electric mixer for this process.

Add shortening and the last 4 cups of flour. Knead dough over a lightly floured flat surface, roll the dough into a ball and spray with nonstick cooking spray. Replace the dough ball back into the bowl and cover and let rise for 2 hours.

Fill a large pot halfway with oil and heat over medium-high until it begins to pop and steam. Roll out raised dough to ¼ an inch thick. Cut the dough into 1-2 inch squares. Deep fry the dough until it becomes golden brown. Remove from heat and dry on a paper towel. Immediately sprinkle with powdered sugar.

In another large bowl whisk cream, half-and-half, salt, sugar and vanilla. Cover and refrigerate.

Once cooled, pour on an ice cream maker and follow manufacturer's directions until ice cream is fully frozen.

Spoon approximately two tablespoons of ice cream in between two beignets. Place in the freezer until ready to serve.

Around The Web