Treat yourself to a bite of luxury with our griddled doughnuts. A scoop of ice cream gets sandwiched between a ring doughnut and drizzled with either chocolate sauce, strawberry sauce, or both! Perfect for BBQ season.
Advertisement - Continue Reading Below
For the strawberry sauce
- 250 g strawberries, hulled weight
- 40 g caster sugar
- Finely grated zest and juice 1/2 lemon, keep separate
- 1 Tbsp. cornflour
For the chocolate sauce
- 150 g dark chocolate roughly chopped
- 150 ml whipping or double cream
- 2 Tbsp. golden syrup
- 15 g butter
To serve
- 8 ring doughnuts
- Ice cream
- Step 1First make the strawberry sauce. Roughly chop the strawberries and put into a medium pan with the sugar, lemon zest and 50ml water. Bubble, stirring occasionally, until the strawberries have broken down and the liquid is syrupy – about 12min. Whizz the strawberries in a blender until smooth.
- Step 2Whisk the lemon juice and cornflour together in a medium pan. Press strawberry mixture through a fine sieve into the pan, working the mixture well and discarding the remaining pulp left in the sieve. Heat over medium heat, whisking until thickened (the mixture will need to boil). Set aside to cool.
- Step 3For the chocolate sauce, melt the chocolate and cream in a heatproof bowl set over a pan of barely simmering water. Remove bowl from pan and stir in golden syrup and butter to make a glossy sauce. Set aside.
- Step 4To serve, using a serrated knife slice the doughnuts through their middles. Barbecue or griddle over medium-high heat for 2-3min per side, to lightly char (cook in batches if needed). Transfer to a board to cool slightly.
- Step 5Serve the doughnuts filled with a scoop of your favourite ice cream and a drizzle of one, or both, of the sauces.
Get ahead:
Make strawberry sauce up to a week ahead. Cover and chill. To serve, allow sauce to come to room temperature. Make chocolate sauce up to 3 days ahead. Cover and chill. To serve, warm through gently in a heatproof bowl over a pan of barely simmering water, thinning with a little milk, if needed.
Per serving (with 1 scoop of ice cream and 1tsp each of the sauces):
- Calories: 537
- Protein: 6g
- Total fat: 35g
- Saturates: 20g
- Carbs: 48g
- Total sugars: 33g
- Fibre: 2g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
