Tasty Ice Cream Croissant Recipe

Introduction

The Tasty Ice Cream Croissant combines warm, buttery croissants with a creamy honey custard ice cream and crunchy waffle cookie mix-ins. This delightful dessert is easy to prepare and sure to impress your family and guests on any occasion.

Ingredients

• 2.25 cups cream
• 1 cup milk (whole milk recommended)
• 9.5 oz honey (clover honey preferred)
• 1/2 tsp salt
• 5 egg yolks
• 3 oz waffle cookies, crushed into 1/4-inch pieces
• 1 tsp vanilla extract
• 8 croissants (split lengthwise but not all the way through)
• 4.5 tbsp butter (unsalted recommended for pan-frying)

Instructions

1. Step 1: Combine the cream, milk, honey, and salt in a medium saucepan. Heat over medium, stirring occasionally, until the mixture simmers gently with small bubbles forming around the edges.
2. Step 2: In a separate bowl, whisk the egg yolks until pale and smooth. Slowly temper the yolks by gradually whisking in about one-third of the hot cream mixture to avoid scrambling.
3. Step 3: Pour the tempered egg yolks back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring frequently, until the custard reaches 175°F or coats the back of a spoon.
4. Step 4: Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps. Stir in the vanilla extract and let cool to room temperature, stirring occasionally to speed the process.
5. Step 5: Cover and refrigerate the custard for at least 4 hours or overnight to chill thoroughly and develop flavor.
6. Step 6: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, about 20-30 minutes, until it reaches soft-serve consistency. Add the crushed waffle cookies during the last 2 minutes of churning.
7. Step 7: Transfer the ice cream to a freezer-safe container and freeze for 1-2 hours until firm but scoopable.
8. Step 8: While the ice cream freezes, melt the butter in a skillet over medium-high heat. Slice croissants lengthwise without cutting all the way through. Toast them cut-side down in the hot butter for 2-3 minutes until golden and crisp.
9. Step 9: Assemble the sandwiches by spooning a generous scoop of ice cream onto the bottom half of each warm croissant. Close gently and serve immediately to enjoy the delicious contrast of warm croissant and cold ice cream.

Tips & Variations

• Use day-old croissants for a firmer texture that holds up well with the ice cream.
• Substitute maple syrup or agave nectar for honey for a different, but still delightful, flavor.
• Adjust cream and milk ratio for richer (2½ cups cream, ½ cup milk) or lighter (1½ cups cream, 1½ cups milk) ice cream, keeping total dairy at 3 cups.
• Try vanilla wafers, graham crackers, or shortbread cookies instead of waffle cookies for a different crunch.
• Ensure the custard is cooked to 175°F to avoid a grainy texture and prevent scrambling egg yolks by tempering carefully.

Storage

Wrap each assembled ice cream croissant individually in plastic wrap and place in an airtight container. Store in the freezer for up to 2 weeks. When ready to enjoy, allow to sit at room temperature for 2-3 minutes to soften slightly before serving. This will keep the croissant crispy and the ice cream perfectly cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh croissants instead of day-old ones?

Yes, fresh croissants work too, but day-old croissants are slightly firmer and better at holding up to the ice cream without becoming soggy.

Do I need an ice cream maker for this recipe?

Yes, an ice cream maker is recommended to churn the custard and create a smooth texture. However, if you don’t have one, you can freeze the custard and stir it every 30 minutes until firm, though the texture might be less creamy.

Tasty Ice Cream Croissant Recipe

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5 from 79 reviews

This Tasty Ice Cream Croissant recipe features a creamy honey custard ice cream mixed with crunchy waffle cookie pieces, sandwiched inside warm, buttery pan-fried croissants. It’s a delightful summer dessert that combines flaky pastry with smooth, flavorful homemade ice cream for an irresistible treat perfect for entertaining or enjoying as a special indulgence.

• Author: Mick
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 50 minutes
• Yield: 8 croissant ice cream sandwiches 1x
• Category: Dessert
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Honey Ice Cream

• 2.25 cups cream
• 1 cup whole milk (Horizon Organic recommended for richer custard)
• 9.5 oz clover honey
• 1/2 tsp salt
• 5 egg yolks
• 3 oz waffle cookies, crushed into 1/4-inch pieces
• 1 tsp vanilla extract

For the Ice Cream Sandwiches

• 8 croissants, split lengthwise but not completely through
• 4.5 tbsp unsalted butter (Kerrygold preferred for pan-frying)

Instructions

1. Create the Custard Base: Combine cream, milk, honey, and salt in a medium saucepan and heat over medium heat, stirring occasionally, until gently simmering with small bubbles around the edges. In a separate bowl, whisk egg yolks until pale and smooth. Slowly temper yolks by whisking in about one-third of the hot cream mixture in a thin stream constantly to avoid scrambling. Pour the tempered egg mixture back into the saucepan and cook over medium heat, stirring frequently, until custard reaches 175°F or coats the back of a spoon leaving a clear trail.
2. Chill and Infuse the Custard: Strain custard through a fine-mesh sieve into a clean bowl to remove lumps. Stir in vanilla extract. Let cool to room temperature for 30-45 minutes, stirring occasionally, then cover and refrigerate for at least 4 hours or overnight for best texture and flavor.
3. Churn the Ice Cream and Add Texture: Pour chilled custard into an ice cream maker and churn according to manufacturer’s instructions, typically 20-30 minutes, until soft-serve consistency. Add crushed waffle cookies in the last 2 minutes of churning. Transfer to a freezer-safe container and freeze 1-2 hours until firm but scoopable.
4. Toast the Croissants: While ice cream freezes, melt butter in a large skillet over medium-high heat. Slice croissants lengthwise but keep halves attached. Place croissants cut-side down in the pan and toast 2-3 minutes until golden brown and crispy, working in batches if necessary. Remove and keep warm.
5. Assemble and Serve: Open each warm toasted croissant and place a generous scoop of ice cream on the bottom half. Close croissant gently and serve immediately to enjoy the contrast of warm flaky pastry and cold creamy ice cream with crunchy cookie texture.

Notes

• Use day-old croissants for better structure as they hold up well to the ice cream filling.
• Temper the eggs slowly to prevent scrambling when making the custard.
• Use a thermometer to reach 175°F for perfectly cooked custard ensuring creamy texture.
• Don’t skimp on butter or heat when pan-frying croissants to achieve crispy, golden crust rather than greasy.
• Chill custard thoroughly before churning for smoother ice cream with smaller ice crystals.
• Store assembled ice cream croissants wrapped individually in plastic wrap and frozen up to 2 weeks.
• Let frozen sandwiches sit a few minutes at room temperature before serving for ideal texture balance.
• Substitute honey with maple syrup or agave nectar for different flavor profiles if desired.
• For crunch alternatives, replace waffle cookies with vanilla wafers, graham crackers, or shortbread cookies.

Keywords: ice cream croissant, homemade ice cream, honey custard, pan-fried croissants, waffle cookies, dessert sandwich, summer dessert