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Barbecued doughnut ice cream sandwiches recipe

Barbecued doughnut ice cream sandwiches recipe

63 ratings

For a crowd-pleasing summer dessert, look no further than this barbecued doughnut ice cream sandwiches recipe. The title alone is all you need to know! Pick up a packet of doughnuts and a tub of ice cream and transform them into a decadent dessert that’s ready in 15 minutes. Hot smoky doughnuts, a touch of strawberry jam and cool melting ice cream – the perfect way to end a barbecue. See method

  • Makes 5
  • 10 mins to prepare and 5 mins to cook
  • 499 calories / serving
  • Vegetarian


  • 5 ring doughnuts
  • 400g vanilla ice cream
  • 200g raspberry jam

Each serving contains

  • Energy

  • Fat

    25g 36%
  • Saturates

    15g 73%
  • Sugars

    48g 54%
  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 63.5g Protein 6g Fibre 1.4g


  1. Heat your barbecue to high. Slice the doughnuts in half. Place on the barbecue, outsides down – cook towards the edges of the barbecue, as this uses indirect heat so the doughnuts don't burn.
  2. Barbecue for 2-3 mins until there are clear griddle lines on the outsides of the doughnuts. Use tongs to remove from the heat, place on a tray and leave to cool slightly.
  3. While the doughnuts are cooking, take the ice cream out of the freezer to soften for 10 mins.
  4. Add 2-3 small scoops of ice cream to the bottom half of each doughnut and evenly spread it around the ring. Spread each top half with a thin layer of raspberry jam and press down lightly to squeeze the ice cream to the sides. Serve immediately.

Tip: Experiment with different flavours to build your ultimate ice cream sandwich. Swap the vanilla ice cream for chocolate or mint choc chip, or use caramel sauce or chocolate spread instead of the jam.

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