There is nothing better than having a warm and sweet sufganiyah during Hanukkah. What about having that same sweet treat in ice cream form? Did I get your attention?
Can you believe it’s already December? December is my favorite month; the weather is gorgeous, and I love getting to spend time with family for Hannukah. During the holiday, my family gathers together to light candles, sing some songs, and eat delicious food. Indulging in sufganiyot and latkes is tradition, and we eat them all week long.
What is a sufganiyah?
For those of you who don’t know, a sufganiyah (plural: sufganiyot) is essentially a jelly donut. It’s a staple during Hannukah along with latkes, dreidels, and candle-lighting. Sufganiyot are usually deep-fried, filled with jelly, and have a sprinkle of powdered sugar on top. They can also be baked if you prefer to stay away from fried foods. However, it is a tradition to eat fried pastries on Hannukah.
How to turn it into ice cream?
If you’ve read some of my other recipes like my Apple Pie Ice Cream or Cookie Monster Ice Cream then you know how easy it is to make ice cream from scratch. And as a bonus, you don’t even need an ice cream machine. All you need is your stand mixer fitted with the whisk attachment, or a hand mixer, a rubber spatula, and an airtight container. Note: I don’t recommend using a whisk to make this ice cream. It’ll save you a lot of time and energy if you use a stand mixer or a hand mixer. I prefer a stand mixer over the hand mixer, and you’ll see why below.
Start by whipping the heavy whipping cream in your stand mixer until stiff peaks form. This should take about 10 minutes, so pour a cup of coffee or a glass of wine and have a seat. Make sure to keep an eye on the mixer, though. Once the heavy whipping cream is whipped to stiff peaks, slowly pour in the sweetened condensed milk. Using a rubber spatula, fold the sweetened condensed milk into the whipped cream. You could continue with the stand mixer, but I’ve noticed that it doesn’t incorporate fully using the stand mixer.
Once the two are fully incorporated, add in the cinnamon and gently fold until combined. Next, add in the strawberry jam. If you don’t have jam, jelly or preserves work just as well. (Feel free to use grape or raspberry or any flavor you prefer.) Once you add in the jam, give the ice cream mix about 4 folds. We don’t want to incorporate everything together because we’re looking for more of a swirl action.
This recipe will make about 1 quart and 1 pint, so freeze them in an airtight container for at least 6 hours, but overnight is best.
Gluten-Free and Dairy-Free
I don’t recommend making this recipe parve (dairy-free). You won’t have the same texture and taste if it’s not dairy. But to substitute a couple of ingredients, you can use parve heavy whipping cream, which I usually get at the kosher market in the frozen aisle. Instead of sweetened condensed milk, you can use sweetened condensed coconut milk. If you like coconut then that will do the trick.
Sufganiyot (Jelly Donut) Ice Cream
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk, 14 ounces
- 2 teaspoons cinnamon
- ⅓ cup strawberry jam
- Using your stand mixer fitted with the whisk attachment whisk the heavy whipping cream until stiff peaks form. About 10 minutes.
- Pour in the sweetened condensed milk and fold together using a rubber spatula until fully incorporated.
- Fold in the cinnamon until combined.
- Gently fold in the strawberry jam. Not until fully combined, just folded through.
- Store the ice cream in an airtight container and freeze for 6-12 hours, but overnight is best.