Who doesn’t love chomping into a good doughnut, especially when it’s filled with a generous scoop of homemade Baileys Salted Caramel ice cream?

Now, this recipe does take a little more prowess and focus in the kitchen. But not to worry, we’ve broken it down for you into a few simple steps below…

You’ll need:

For the soft scoop Baileys Salted Caramel ice cream

100ml Baileys Salted Caramel

600ml double cream

100g all butter mini fudge cubes

397g can of condensed milk

397g can of caramel

For the doughnuts and decorations

6 chocolate or vanilla doughnuts (or a mix of the two)

Finely chopped pistachios

Crushed freeze-dried raspberries

Method:

1. For the ice cream, put the condensed milk into a large bowl and whisk until large peaks form and then pour in the Baileys Salted Caramel until well combined

2. Fold in the most of the mini fudge cubes then fold in the caramel until it’s marble throughout the mixture

3. Spoon the ice cream mix into a container and freeze for four to six hours until soft but firm

4. Rip open the doughnuts so they’re split in half, add a big scoop of your homemade ice cream and squish on the doughnut lid

5. Put the pistachios and raspberries on separate plates and roll the open side of the doughnuts through your choice of topping

6. Decorate with fudge pieces and serve immediately

We don’t blame you if you’re not keen to share these beauties. We wouldn’t want to either.

These 4 sweet treats are perfect for sharing this Mother’s Day