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Brioche Donut Ice Cream Sandwiches with Cherry-Balsamic Caramel
Recipes
Brioche Donut Ice Cream Sandwiches with Cherry-Balsamic Caramel
6 servings
1 hour, 15 minutes total (Active 30 minutes)

Ingredients

  • 1 ½ lb fresh (or frozen) cherries (or black plums)
  • ¾ cup granulated sugar
  • 1 tablespoon vanilla paste (or extract)
  • 3 tablespoons balsamic vinegar
  • 6 glazed brioche donuts (or large croissants)
  • 1 pint cherry chocolate chip (or vanilla) ice cream
  • 3 tablespoons mini chocolate morsels (optional)
  • 2 tablespoons powdered sugar

Steps

    1. Thaw cherries if needed; drain well. Pit cherries and halve (or cut plums into small chunks; about 4 cups).
    2. Combine cherries, sugar, vanilla, and vinegar in large saucepan on medium-low. Bring to a simmer; cook 8–10 minutes, stirring occasionally, until tender.
    3. Remove cherries with slotted spoon. Cook liquid 7–8 more minutes, stirring occasionally, until mixture thickens to a syrup. Return fruit to syrup and stir to coat. Let stand to cool about 30 minutes (mixture will thicken as it stands).
    4. Assemble by slicing open donuts, leaving 2 inches attached at 1 edge. Scoop ice cream between donut halves, then top with Cherry-Balsamic Caramel. Sprinkle with chocolate morsels, if using, and dust with powdered sugar. Serve.

    Chef's Tip: Cherry-Balsamic Caramel can be refrigerated in an airtight container. Microwave briefly to warm and loosen, then enjoy over cheesecake, angel food cake, or pound cake.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅙ recipe serving: Calories 880, Total Fat 39g, Sat Fat 21g, Trans Fat 0g, Chol 45mg, Sodium 125mg, Total Carb 127g, Fiber 3g, Total Sugar 92g, (Incl. 74g Added Sugars), Protein 9g, Vitamin D 0%, Calc 8%, Iron 15%, Potassium 8%