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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.

Ingredients

Scale

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

Find it online: https://famdishes.com/tasty-ice-cream-croissant-recipe/