The Samoa Donut Strikes again:
So, a number of years ago I had the privilege of posting my all time favorite treat to Juli Bauer’s blog, PaleOMG, the grain-free Samoa Donut, and of course, they were a hit! I mean, who wouldn’t like a Samoa Girl Scout Cookie….in donut form? Not long after that post, we signed a contract to write My Paleo Patisserie (That’s my cookbook! If you haven’t seen it, check it out HERE!) Anyway, as with all awesome things, they deserve to be “one-upped” by even more awesome things! And so I give you…..Samoa Donut Ice Cream Sandwiches!
I’ll say that again: Samoa. Donut. Ice. Cream. Sandwiches.
Yea…these babies just had to happen, and I’m so very glad that I made them; they are the perfect summer treat! But here’s the thing, with three more years of recipe writing and a full-blown pastry book under my belt, my approach to Paleo baking and recipe writing has evolved considerably. So, below is a revised version for some of the recipes that make up this amazing dessert. It’s not that the originals weren’t great, it’s just that I wanted them to be the best that they can be! This updated Samoa donut recipe is both lighter and bakes more beautifully. But more importantly, the new instructions are simply more user-friendly! The process of writing and editing a cookbook will make you cringe at everything you have ever written before it…and I mean EVER!
So feel free to dive in and try these babies out. They are actually very simple….despite consisting of several different recipes, haha!. And they are super fun to make. Each component of the Samoa Donut Ice Cream sandwiches can be made ahead of time and assembled when ready. Take a read though everything before you get started so that you have all you need. Ive included some great new tips to getting awesome donuts!
Take a moment to read though everything before you get started, to ensure you have all that you’ll need. And I’ve included some great new tips to getting awesome donuts, that you do not want to miss!
What you need:
2 cups (200g) fine almond flour (FIND it)
1/2 cup arrowroot flour* (FIND it)
2 teaspoons grain free baking powder
1/2 teaspoon salt
3 large eggs plus 1 large egg white, at room temperature
1/2 cup honey or maple syrup (or 50/50)
1/3 cup coconut oil
1 teaspoon lemon juice
1 tablespoon vanilla
*Can also sub with tapioca flour if needed (but not cassava flour, sorry.)
1. Preheat your donut maker machine (see note for options)*
2. In a large bowl whisk or sift together the flours, baking powder and salt to combine.
3. In another bowl, whisk together the eggs, egg white, liquid sweetener, coconut oil, lemon juice and vanilla. Be sure the eggs are at room temperature, or the cold will cause the coconut oil to harden in the batter.
4. Add the egg mixture to the flour mixture and whisk till smooth.
5. Fill each donut mold in the machine with 2 tablespoons of batter. I use THIS 2 tablespoon mechanical cookie scoop. It’s the perfect amount of batter to fit the molds! The amount of batter needed may vary if using a donut pan or a different machine than used here.
*Important Note: I highly recommend making these donuts in a donut maker machine (like THIS one). Donut pans will work, but there is a huge difference in the texture when a machine is used. Not only do the donuts cook faster (about 3 minutes), but they cook from both sides, at the same time. This makes them much more “cake donut” like in texture. When baked, in the oven they are more like a muffin bread, with a larger crumb. If using a mini donut pan, preheat the oven to 325 degrees and bake the donuts for about 15 minutes or until the top springs backed when lightly pressed. Cooking times will vary some depending on individual pans and ovens. So check them after about 10 minutes (not before) to get a feel for where they are at.
The rest of the things you need…
Dairy Free Caramel:
Get the recipe HERE:
Melt one bag (about 10 ounces) dark chocolate chips (dairy free, 70-85% cacao is perfect) in a heat proof bowl over simmering water, or in a double broiler. Stir in 2 teaspoons of ghee, butter or palm shortening until melted and incorporated. This will help the chocolate to not harden too much and crack in the freezer. Take care to not let any drops of water touch the chocoalte or it could seize.
Toast about 1 cup of shredded coconut in a pan over medium heat until golden. It can burn fast, so watch out! Alternatively, you can toast is in the oven.
Get a pint of your favorite Dairy Free vanilla ice cream or make your own. I have a fabulous dairy free one in My Paleo Patisserie. You want it to be soft enough to scoop and squish between the donut pieces, but not too melty.
Assembling the Samoa Donuts:
Pro tip: First, I like to start with a chilled cookie sheet, lined with parchment paper or a silicone mat. This helps the warm chocolate set faster and not spread out too much.
1. Have your warm caramel, melted chocolate, toasted coconut and donuts ready.
2. Dip one side of a donut in the melted chocolate, not quite half way up. Place the donut, chocolate side down onto the chilled cookie sheet. Once all the donuts have been dipped, place them in the freezer for about 5 minutes or until the chocolate is set.
3. Now dip the other side of the donuts in the warm caramel. Smooth the caramel with your finger if needed, then immediately dip the caramel side into the toasted coconut. Place the donut back onto the cookie sheet, chocolate side down.
4. Pour the rest of the melted chocolate into a small piping bag (or zip lock bag), secure the open end, then make a tiny snip at the other end with scissors. Make lines/stripes of chocolate on top of the coconut side, covering each donut.
5. Chill in the freezer until pretty firm before cutting in half for the sandwiches.
Assembling the sandwiches:
Cut the donuts in half and fill with ice cream. I like to use THIS 2 tablespoon mechanical cookie scoop and fill it with the ice cream, but don’t form it into a ball. Instead, fill the scoop, then flatten and smooth the bottom side and release the ice cream (rounded side up) onto the bottom half of the donut. Then using the back of a measuring cup, gently flatten the other side (see above picture example). Place the donut top on the ice cream and gently press downward to secure. Freeze until hardened.
Can be stored in a freezer safe container or bag once frozen solid. I don’t keep them longer than a week. If they last past a day anyway!