Description

This Tasty Ice Cream Croissant recipe combines a creamy honey custard ice cream with crunchy waffle cookie mix-ins and buttery pan-fried croissants, creating a warm and crispy ice cream sandwich that’s perfect for summer treats or impressive dessert serving with minimal effort.

Ingredients

Scale

For the Honey Ice Cream:

2.25 cups cream
1 cup whole milk (Horizon Organic recommended for richness)
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 Croissant Sandwiches:

8 croissants (split lengthwise but not all the way through)
4.5 tbsp unsalted butter (Kerrygold recommended for frying)

Instructions

Create the Custard Base: In a medium saucepan, combine cream, milk, honey, and salt. Heat over medium, stirring occasionally, until just simmering with small bubbles at edges. Separately, 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 whisking. Return tempered yolks to saucepan and cook over medium, stirring frequently until the custard reaches 175°F or coats the back of a spoon, leaving a clear trail when a finger is drawn through.
Chill and Infuse the Custard: Strain the hot custard through a fine mesh sieve into a clean bowl to remove bits. Stir in vanilla extract. Cool to room temperature, stirring occasionally, about 30-45 minutes. Cover and refrigerate for at least 4 hours or overnight for optimal smoothness and flavor.
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 texture is achieved. Add crushed waffle cookies during the last 2 minutes of churning. Transfer ice cream to a freezer-safe container and freeze 1-2 hours until firm but scoopable.
Toast the Croissants: While ice cream freezes, melt butter in a large skillet over medium-high heat. Slice croissants lengthwise without separating halves completely. Place croissants cut-side down in the hot butter and toast 2-3 minutes until golden and crispy, working in batches as needed. Remove and keep warm for assembly.
Assemble and Serve: Open each warm croissant and place a generous scoop of the churned ice cream on the bottom half. Close gently and serve immediately, enjoying the contrast of warm flaky croissant and cold creamy ice cream with crunchy cookie pieces.

Notes

Use day-old croissants for better texture and sturdiness; fresh or thawed frozen croissants also work.
Maple syrup or agave nectar can substitute honey but will change flavor; granulated sugar is possible but less flavorful.
Do not add hot cream directly to eggs to avoid scrambling—always temper yolks slowly.
Cook custard to 175°F for creamy texture and to avoid graininess.
Use enough butter and medium-high heat when frying croissants for a golden, crisp finish, not greasy.
Chilling custard before churning is crucial for smooth ice cream.
Store assembled croissants wrapped individually and frozen up to 2 weeks; serve slightly softened for best texture.
Serve with fresh berries or coffee to balance sweetness if desired.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Frying
Cuisine: French-inspired

Keywords: ice cream croissant, honey custard ice cream, pan-fried croissant, waffle cookie mix-ins, creamy ice cream sandwich, summer dessert, homemade ice cream