- Prep
- 15 min
- Cook
- 10 min
- Total time
- 25 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 485 kcal
Quick summary
“A quick bistro dessert that combines a warm, griddled, buttery puff pastry croissant with generous scoops of cold, creamy ice cream. Assembled with hot chocolate sauce, fresh red fruits, and chopped walnuts.”
What you need to know
- The croissant lightly toasted in butter rescues the flaky aroma and the crispy crunch of the layers.
- The horizontal cut without separating the halves allows filling with firm ice cream while maintaining the structure of the bread.
- The thermal shock between the heated buttery dough and the cold ice cream creates a unique contrast on the palate.
Ingredients
Main
- units Large butter croissants
- cups Ice cream of your choice (vanilla, chocolate, dulce de leche, or pistachio)
- tablespoon Unsalted butter (for toasting, optional)
- Toppings to taste (chocolate syrup, caramel, fresh red berries, chopped nuts, whipped cream)
Instructions
Principal
- Prepare the Ice Cream: The short answer is: remove the ice cream from the freezer a few minutes before assembling. This allows it to soften slightly, making it easier to handle without melting completely. It should be creamy, but still firm, for a perfect filling and less mess.
- Heat the Croissants: Preheat a non-stick skillet over medium-low heat or a griddle. If desired, lightly brush the exterior of the croissants with the melted butter. Grill each side for 1 to 2 minutes, until lightly browned and crispy, but without burning.
- Slice and Fill: Carefully cut each warmed croissant in half horizontally, like a hamburger bun, without separating them completely. The most common mistake is cutting them all the way through, making assembly difficult. Use a spoon to place a generous portion of ice cream in the center of the croissant, pressing gently.
- Finish and Serve Immediately: Add your favorite toppings over the ice cream, such as chocolate sauce, fruit, or nuts. Serve the croissant sandwich with ice cream immediately to enjoy the sublime contrast between the hot croissant and the cold ice cream. The most important tip is the speed of assembly.
Chef's tips
- Use sourdough croissants with pure butter and toast only until the crust is lightly browned.
- Remove the ice cream from the freezer 5 minutes before so it reaches a soft, easy-to-mold scoop point.
- Serve immediately after assembly so the ice cream does not melt completely before the first bite.
Variations
- Drizzle with hot salted caramel sauce and sprinkle grains of sea salt over the ice cream.
- Add sliced fresh strawberries and whole blackberries between the croissant and the scoop of vanilla ice cream.
- Sprinkle powdered sugar and cinnamon powder over the top of the assembled croissant.
Substitutions
- The traditional vanilla ice cream can be replaced by pistachio, dulce de leche, or Belgian chocolate gelato.
- The buttery croissant can be replaced by thick slices of toasted brioche or Belgian waffles.
- The chopped walnuts can be swapped for toasted sliced almonds, crushed hazelnuts, or shelled pistachios.
How to store
This dessert should be consumed immediately after assembly. Unfilled dry croissants can be stored in a plastic bag for up to 2 days and heated at the time of serving.
Can it be frozen?
Do not freeze the sandwich already assembled with the ice cream, as the croissant absorbs the moisture from the frozen dairy and becomes hard and rubbery. Freeze only the plain croissants for up to 30 days.
What to serve with
Harmonizes perfectly with bitter double espresso, a cup of creamy cappuccino, or coffee liqueur.
Frequently asked questions
How to eat this croissant sandwich without making a mess?
You can serve it on a dessert plate with a dessert fork and knife, or wrap the base in parchment paper to eat by hand as a snack.
What is the best type of ice cream to put inside a warm croissant?
Ice creams with high solids and milk fat content (artisanal gelatos or premium ice creams) are ideal because they take longer to melt in contact with the hot dough.
Can I use store-bought stuffed croissants?
Prefer traditional plain butter croissants; pre-filled croissants make the sandwich excessively heavy and sweet in combination with the ice cream and syrups.
How to heat the croissant without it getting soft or wilting?
Heat in a dry frying pan over medium-low heat for 1 minute on each side or in an electric oven at 170°C for 3 minutes; avoid the microwave, which makes the dough elastic and soft.
