Introduction

This tasty ice cream croissant combines a creamy honey custard ice cream with crunchy waffle cookie pieces, all sandwiched inside a warm, buttery pan-fried croissant. It’s an impressive yet simple dessert perfect for summer cravings or entertaining guests.

Three golden brown croissants are each sliced open and filled with a smooth, creamy white scoop of vanilla ice cream, appearing soft and slightly melting. The croissants have a shiny, flaky texture with visible layers of pastry and some topped with thin almond slices. Around the croissants are scattered whole almonds and sliced almonds on crumpled parchment paper. A wooden honey dipper with a pool of amber honey rests nearby, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 preferred for pan-frying)

Instructions

Step 1: In a medium saucepan, combine cream, milk, honey, and salt. Heat over medium heat, stirring occasionally, until it reaches a gentle simmer with small bubbles around the edges. Meanwhile, whisk egg yolks in a separate bowl until pale and smooth. Temper the yolks by slowly whisking in about a third of the hot cream mixture to avoid scrambling.
Step 2: Pour the tempered 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 leaving a clear trail when you run your finger across.
Step 3: Strain the hot custard through a fine-mesh strainer into a clean bowl to remove any lumps. Stir in vanilla extract. Let cool to room temperature, about 30-45 minutes, stirring occasionally, then cover and refrigerate for at least 4 hours or overnight for best texture and flavor.
Step 4: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency, about 20-30 minutes. During the last 2 minutes, add the crushed waffle cookies. Transfer to a freezer-safe container and freeze for 1-2 hours until firm but scoopable.
Step 5: While the ice cream freezes, melt butter in a large skillet over medium-high heat. Slice croissants lengthwise, keeping halves attached. Place croissants cut-side down in the pan and toast for 2-3 minutes until golden brown and crispy. Work in batches if needed and transfer to a plate.
Step 6: While croissants are still warm, open each one and spoon a generous amount of the ice cream onto the bottom half. Close gently and serve immediately to enjoy the contrast of warm flaky croissant and cold creamy ice cream with crunchy cookie bits.

Tips & Variations

Use day-old or slightly firm croissants for better structure when filling.
Substitute honey with maple syrup or agave nectar for a different flavor.
Adjust cream and milk ratio to 2½ cups cream and ½ cup milk for richer ice cream or 1½ cups each for a lighter version.
Replace waffle cookies with crushed vanilla wafers, graham crackers, or shortbread cookies.
Always temper egg yolks slowly with hot liquid to avoid scrambling.
Use a thermometer to cook custard precisely to 175°F for smooth texture.

Storage

Store assembled ice cream croissants individually wrapped in plastic wrap inside an airtight container in the freezer for up to 2 weeks. When ready to serve, remove from the freezer and let sit at room temperature for 2-3 minutes to soften slightly while keeping the croissant crispy and ice cream cold.

How to Serve

Three croissant ice cream sandwiches rest on crinkled light brown parchment paper, set on a white marbled surface. Each sandwich has a flaky, golden-brown croissant, slightly glossy, split open and filled with a smooth, round scoop of creamy white ice cream. The croissants on the left and bottom have thin, light beige almond slices scattered on top, while the middle sandwich shows the ice cream clearly inside. Around them are whole almonds and some almond slices. To the right, a wooden honey dipper sits in a small pool of amber honey, adding a shiny touch to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought croissants for this recipe?

Yes, store-bought croissants work well if they are fresh and still soft. Day-old or slightly firmer croissants are actually ideal as they hold up better when filled with ice cream.

Do I need an ice cream maker to make the honey ice cream?

This recipe is designed to be made with an ice cream maker for best texture and consistency. However, without a machine, you could attempt stirring the custard in the freezer every 30 minutes until frozen to help break up ice crystals, though results may vary.