Ice Cream Doughnuts
Steve Flintoff
Steve Flintoff
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112 Calories
8 g Carbs
10 g Protein
4 g Fat
Total Time
8 servings

Make your inner child jump for joy (without your health-conscious brain collapsing in terror) with this delightfully decadent breakfast treat.

Doughnut Ingredients Ingredients

  • 35 g almond flour
  • 20 g coconut flour
  • 1 scoop pro JYM (flavor of choice)
  • 100 g frozen low-calorie ice cream (vanilla)
  • 1 whole egg
  • 70 g egg whites
  • 30 g walden Farms Syrup
  • 4 g powdered Stevia
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp vanilla extract
  • 1 dash cinnamon

Steve's Go-To Pro JYM Icing Ingredients

  • 1 scoop pro JYM (flavor of choice)
  • 2 g sugar-free vanilla pudding mix
  • 5 g butter, without salt (melted)

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  1. Preheat oven to 350 degrees F.
  2. Mix coconut flour, Pro JYM, stevia, baking soda and powder, and cinnamon in a bowl.
  3. Sift mixture through strainer into another bowl. Whisk in almond flour.
  4. In a separate bowl, beat together egg and egg whites. Add Walden Farms syrup and vanilla.
  5. Melt ice cream in microwave, add to egg and syrup mixture. If ice cream gets too warm, let cool before combining with egg mixture or it will cook eggs.
  6. Slowly combine wet and dry ingredients. Do not overmix or the batter will become tough and affect the consistency of the donuts. The batter should have the consistency of brownie batter.
  7. Spoon batter into greased donut pan and bake for 8-9 minutes. Donuts will continue to cook after you pull them out, so don't overcook them.
  8. Let donuts rest in pan for a few minutes before moving to cooling rack.
  9. Mix all icing ingredients, including milk, until desired consistency is reached. Apply icing when doughnuts are completely cooled.

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