National Donut Day: Spudnut Ice Cream Sandwiches

I was never really a donut person before I went paleo, but for some reason, those little gluten-filled bastards always sound soooo amazing every time I see them now!  I was scrolling through pinterest the other day and saw the most drool-worthy picture of a grilled donut, and I knew that I HAD to make one asap.

Oh no, that ain’t it though. On the Buzzfeed link that the grilled donut was on, there was also this thing called a spudnut. At first I was like…”tf?”, but then I looked it up and found out that a spudnut is a donut that uses potato flour or mashed potatoes. Hmm..sounds gluten free…but they typically are not. Bummer. SO I MADE THEM MYSELF…duh! and filled them with ice cream. YUM. The grilling and ice cream are totally optional but TOTALLY recommended if I do say so myself.

These guys are the most delicious things ever, and they’re the perfect way to celebrate NATIONAL DONUT DAY (aka best holiday ever)!!! (aka that’s what I say about every food holiday) :-/

Enjoy guys!!

Spudnut Ice Cream Sandwiches | Ellie Eats

Spudnuts (Potato Donuts)

yields: 15 donuts               prep time: 10 minutes              cook time: 25 minutes          


  • 1 cup coconut oil, for frying
  • 3 eggs
  • 3/4 cup coconut or maple sugar
  • 3 Tablespoons shortening or coconut oil
  • 1 teaspoon vanilla
  • 1 1/4 cup mashed potatoes**
  • 2 cups rice flour (or 1 cup tapioca starch and 1 cup almond flour)**
  • 4 teaspoons baking powder
  • 1 teaspoon cinnamon
  • optional: one cup sugar (coconut, maple, or cane) mixed with one teaspoon cinnamon, for coating
  • optional: 2-3 cups vanilla ice cream (you can follow the recipe below or use any ice cream you’d like!)


  1. In a large mixing bowl with a hand mixer or in a kitchen stand mixer, beat eggs. Gradually add coconut sugar and continue mixing until pale yellow. Add vanilla and shortening and beat well.
  2. Once the liquid mixture is fully combined, add the mashed potatoes.
  3. In a separate bowl, combine the flour, baking powder, and cinnamon. Gradually add the egg and potato mixture to the dry mixture with a wooden spoon until a ball forms.
  4. Wrap the ball of dough in plastic wrap and refrigerate for at least 2 hours.
  5. Heat the coconut oil in a large, hollow pan to 360°F.
  6. Remove dough from the refrigerator and roll into discs about 1/3 inch high.
  7. Add the donuts to the hot oil and cook 1-2 minutes on each side, until lightly brown.
  8. If you are coating the donuts with cinnamon sugar, place the cinnamon and sugar in a bowl. Remove the donuts from the pan and place them directly into the sugar, spinning them around until they are coated. Place on a plate lined with a paper towel to cool. If you do not want to coat them in sugar, simply place them on the paper towel to cool.
  9. This step is optional, but HIGHLY recommended :-) Cut the donuts in half horizontally (hamburger style, folks) and fill them with vanilla ice cream! (recipe below)

*For the mashed potatoes, I simply peeled two russet potatoes and boiled them in water until they were super tender. Drained the water and mashed.

**If you decide to make these grain free by using almond flour and coconut flour, the batter will be much more runny. After refrigeration, it will be able to form a ball, but it is diffucult to make it into a donut shape.

Creamy Dairy-Free Vanilla Ice Cream

yields: approx. 3 cups        prep time: 15 minutes


  • 2-14oz. cans coconut milk
  • ½ cup honey or maple syrup
  • ¼ teaspoon salt
  • 2 Tablespoons arrowroot or tapioca starch
  • 1 ½ teaspoons vanilla


  1. Combine 1/2 cup of the coconut milk with the arrowroot/tapioca starch and set aside.
  2. Combine remaining coconut milk with sweetener and salt in saucepan. Put on stove on medium low heat until sweetener dissolves.
  3. Pour tapioca mixture into hot coconut milk mixture and whisk to combine. Increase heat to medium and stir occasionally until thick, approximately 6-8 minutes.
  4. Remove from heat and add vanilla
  5. Place mixture in a container, cover with plastic wrap and a lid, and refrigerate for 4hrs-3 days.
  6. Once refrigerated, place the mixture in an ice cream mixture, following its directions. Store the ice cream in a container in the freezer, covered with parchment paper, for up to two weeks.
  7. Spudnut Ice Cream Sandwiches | Ellie Eats

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