Ice-cream donut have become a major trend in the Northern Hemisphere. Will it translate well in South Africa? PICTURE: @hp_wai/Instagram
If you’re still salivating over cronuts, duffins and mufgels, you’re going to need to take a seat to steady yourself, because ice-cream donuts are now a thing. The combination called halos are said to have been created by the B Sweet Dessert Bar in Los Angeles. To make them, a scoop of ice cream is sealed inside a glazed donut with a hot press. That means halos are warm on the outside but cold on the inside. Each donut is made fresh to order.
 

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The donuts have been making waves on social media, with one excited Instagram user writing "omgg yes! The dream!" underneath one photo on the dessert store's Instagram. B Sweet Dessert is also known for its bread pudding which comes in unusual flavours that change each week. 
Current flavours include carrot, banana chocolate, salted caramel, speculoos, red velvet, and glazed donut. Over the past few years, bakeries have been fighting to create the next ‘it’ food. The cronut, or the croissant donut, invented by New York pasty Chef Dominique Ansel in 2013 is among the most famous.
 

Earlier this year, Marks and Spencer unveiled its croloaf, an oblong croissant that can be sliced and toasted. 

The Independent