• 20 oz. whole milk
  • 10 oz. heavy cream
  • 7 oz. granulated sugar
  • 2 oz. dextrose powder
  • 1 oz. nonfat dry milk
  • 2 tsp. ice cream stabilizer
  • 5 oz. NUTTER BUTTER Medium Cookie Pieces
  • 2-1/2 oz. NUTTER BUTTER Crème Variegate
  • 24 plain yeast donut rings (1.25 oz. each)


  1. Combine  milk and cream in medium saucepan. Whisk in combined sugar, dextrose, dry milk and stabilizer. Cook on medium heat, stirring occasionally, until mixture reaches 160°F. Remove from heat.
  2. Strain  mixture into blender and process 30 seconds. Transfer to clean bowl and chill over an ice bath. Refrigerate overnight.
  3. Place  a quarter sheet pan in the freezer. Freeze milk mixture in ice cream maker according to manufacturer's directions. Fold in cookie pieces. Line frozen pan with parchment paper. Spread ice cream evenly in pan. Place variegate in pastry bag fitted with #3 plain tip. Swirl variegate through ice cream. Smooth top and freeze until solid.
  4. Cut  12 (2-1/2-inch) circles from frozen ice cream. Keep frozen until ready to assemble.
  5. Flatten  each donut to about 2-1/2-inches in diameter. Place on parchment paper-lined sheet pan. Cover with a second pan and add weights so donuts remain flat.
  6. When  ready to assemble, heat panini grill. Place 1 ice cream circle between 2 donuts. Grill just until donuts are warm. (Timing will vary.) Serve immediately.
  7. TIP:

    If necessary, adjust the amount of ice cream stabilizer based on manufacturer's recommendations.


Nutritional facts are based on a single serving
Calories 580
Total fat 34g
Saturated fat 12g
Trans fat 0g
Cholesterol 55mg
Sodium 290mg
Carbohydrate 64g
Dietary fiber 2g
Sugars 41g
Protein 8g
Vitamin A 10%DV
Vitamin C 0%DV
Calcium 10%DV
Iron 10%DV
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