Method

• 1.
  In a bowl, stir cinnamon through ice cream and freeze until firm.
• 2.
  To make the chocolate ganache, place cream in a saucepan over high heat and bring to just below the boil. Place chocolate in a heatproof bowl, pour over hot cream, cover and stand for 2 minutes. Uncover and stir until melted. Cover and chill for 2 hours or until thickened. Stir until smooth.

• 3.
  Meanwhile, preheat a sandwich press. In batches, place doughnuts in sandwich press, lower the lid and cook for 1-2 minutes or until dark golden. Repeat with remaining doughnuts. Stand until completely cooled.
• 4.
  Spread chocolate ganache on 1 side of each doughnut. Top ganache side of half the doughnuts with a scoop of ice cream, top with remaining doughnuts, ganacheside down, and serve immediately