Tasty Ice Cream Croissant

Here is my favorite ice cream croissant recipe, with a creamy honey custard base, crunchy waffle cookie mix-ins, and buttery pan-fried croissants that make the perfect ice cream sandwich.

This ice cream croissant is what my kids beg for all summer long. I usually keep a batch of the honey ice cream in the freezer so we can whip these up whenever the craving hits. Nothing better than homemade ice cream stuffed in a warm, crispy croissant, right?

What Kind of Croissants Should I Use?

For this recipe, you can use store-bought croissants or bakery-fresh ones – both will work great. If you’re grabbing them from the grocery store, look for croissants that are still soft and fresh rather than ones that have been sitting out for days and gotten hard. Day-old croissants from a bakery are actually perfect for this since they’re a bit firmer and will hold up better when you’re working with the ice cream. You can even use frozen croissants that you’ve thawed out, just make sure they come to room temperature before you start assembling everything.

Options for Substitutions

This recipe has some room for flexibility, though a few ingredients are pretty important to keep as is:

• Cream and milk: You can adjust the ratio here – use 2½ cups cream and ½ cup milk for a richer ice cream, or go with 1½ cups cream and 1½ cups milk for a lighter version. Just keep the total at 3 cups of dairy.
• Honey: Maple syrup or agave nectar can work in place of honey, though they’ll give a slightly different flavor. You could also use ¾ cup granulated sugar, but you’ll lose that nice honey taste.
• Egg yolks: The egg yolks are really important for the custard base of the ice cream, so I wouldn’t recommend substituting these. They’re what gives the ice cream its creamy texture.
• Waffle cookies: Vanilla wafers, graham crackers, or even shortbread cookies can replace waffle cookies. Just crush them up the same way you would the waffle cookies.
• Croissants: Day-old croissants actually work better than fresh ones for this recipe. If you can’t find croissants, brioche buns could work, though the texture will be a bit different.
• Butter: Salted or unsalted butter both work fine here. If using salted, you might want to reduce the added salt slightly.

Watch Out for These Mistakes While Cooking

The biggest mistake when making custard-based ice cream is adding the hot cream mixture directly to the egg yolks, which will scramble them instantly – always temper the eggs by slowly whisking in about a third of the hot liquid first to gradually raise their temperature.

Another common error is not cooking the custard to the right temperature, so use a thermometer to hit that 175°F mark, which ensures the eggs are properly cooked and your ice cream will have a smooth, creamy texture instead of a grainy one.

When frying the croissants, many people use too little butter or don’t get the pan hot enough, resulting in croissants that are greasy rather than golden and crispy – medium-high heat and enough butter to coat the pan will give you that perfect crunch.

Finally, don’t skip the chilling step before churning, as cold custard churns faster and creates smaller ice crystals, giving you a smoother final product.

What to Serve With Ice Cream Croissants?

Ice cream croissants are already pretty indulgent on their own, so I like to keep the sides simple and let them be the star of the show. A hot cup of coffee or espresso is perfect alongside these – the bitter coffee balances out the sweetness really nicely. If you’re serving these for brunch or dessert, fresh berries like strawberries or raspberries add a nice tart contrast to the rich, creamy filling. You could also drizzle some warm chocolate or caramel sauce over the top if you’re feeling extra fancy, or just dust them with a bit of powdered sugar and call it a day.

Storage Instructions

Store: Keep your ice cream croissants in an airtight container in the freezer for up to 2 weeks. I like to wrap each one individually in plastic wrap first, then place them all in a freezer-safe container to prevent freezer burn and keep them tasting fresh.

Serve: These are best enjoyed straight from the freezer! Just pull one out and let it sit at room temperature for about 2-3 minutes to soften slightly before digging in. The croissant will be perfectly crispy while the ice cream is still nice and cold.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4200-4600
• Protein: 55-65 g
• Fat: 250-270 g
• Carbohydrates: 410-440 g

Ingredients

For the honey ice cream:

• 2.25 cups cream
• 1 cup milk (I use Horizon Organic whole milk for a richer custard)
• 9.5 oz honey (clover honey works best for a mild floral sweetness)
• 1/2 tsp salt
• 5 egg yolks
• 3 oz waffle cookies (crushed into 1/4-inch pieces for texture)
• 1 tsp vanilla extract

For the sandwiches:

• 8 croissants (split lengthwise but not all the way through)
• 4.5 tbsp butter (I prefer Kerrygold unsalted butter for pan-frying)

Step 1: Create the Custard Base

• 2.25 cups cream
• 1 cup milk
• 9.5 oz honey
• 1/2 tsp salt
• 5 egg yolks

Combine cream, milk, honey, and salt in a medium saucepan and heat over medium heat, stirring occasionally, until the mixture reaches a gentle simmer—you’ll see small bubbles forming around the edges.

In a separate bowl, whisk the egg yolks together until they’re pale and smooth.

Slowly temper the yolks by whisking in about 1/3 of the hot cream mixture in a thin stream, whisking constantly to prevent scrambling.

Pour this tempered egg mixture back into the saucepan with the remaining hot cream and continue cooking over medium heat, stirring frequently, until the custard reaches 175°F or coats the back of a spoon (dip a spoon in the custard and run your finger across it—it should leave a clear trail).

I like using whole organic milk because it creates a noticeably richer, creamier custard than lower-fat alternatives.

Step 2: Chill and Infuse the Custard

• custard base from Step 1
• 1 tsp vanilla extract

Pour the hot custard through a fine-mesh strainer into a clean bowl to remove any cooked egg bits or lumps.

Stir in the vanilla extract.

Allow the custard to cool to room temperature, about 30-45 minutes, stirring occasionally to speed cooling.

Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight—this chill time is essential for proper churning and flavor development.

I find that a longer chill gives the custard a smoother, silkier texture in the final ice cream.

Step 3: Churn the Ice Cream and Add Texture

• chilled custard from Step 2
• 3 oz waffle cookies, crushed into 1/4-inch pieces

Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, typically 20-30 minutes, until it reaches a soft-serve consistency.

In the final 2 minutes of churning, add the crushed waffle cookies (which should be broken into roughly 1/4-inch pieces for pleasant texture).

Transfer the churned ice cream to a freezer-safe container and freeze for 1-2 hours until it reaches a firm but scoopable consistency.

Step 4: Toast the Croissants

• 8 croissants
• 4.5 tbsp butter

While the ice cream is freezing, melt the butter in a large skillet over medium-high heat.

Slice each croissant lengthwise, keeping the two halves connected but opening them like a book.

Once the butter is foaming and fragrant, carefully place the croissants cut-side down in the pan and toast for 2-3 minutes until they’re golden brown and crispy, working in batches if needed to avoid overcrowding.

Transfer to a plate and work quickly before assembly—these are best served immediately while still warm.

I prefer Kerrygold butter for this step because its higher butter-fat content creates a more luxurious, flavorful crust.

Step 5: Assemble and Serve

• toasted croissants from Step 4
• churned ice cream from Step 3

Working quickly while the croissants are still warm, open each toasted croissant and place a generous scoop of ice cream from Step 3 on the bottom half.

Close the croissant gently and serve immediately—the contrast between the warm, crispy croissant and cold, creamy ice cream with waffle cookie crunch is what makes this dessert special.

Tasty Ice Cream Croissant

Delicious Tasty Ice Cream Croissant recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 8 units

Calories 4400 kcal

Ingredients

  

For the honey ice cream::

• 2.25 cups cream
• 1 cup milk (I use Horizon Organic whole milk for a richer custard)
• 9.5 oz honey (clover honey works best for a mild floral sweetness)
• 1/2 tsp salt
• 5 egg yolks
• 3 oz waffle cookies (crushed into 1/4-inch pieces for texture)
• 1 tsp vanilla extract

For the sandwiches::

• 8 croissants (split lengthwise but not all the way through)
• 4.5 tbsp butter (I prefer Kerrygold unsalted butter for pan-frying)

Instructions

 

• Combine cream, milk, honey, and salt in a medium saucepan and heat over medium heat, stirring occasionally, until the mixture reaches a gentle simmer—you'll see small bubbles forming around the edges. In a separate bowl, whisk the egg yolks together until they're pale and smooth. Slowly temper the yolks by whisking in about 1/3 of the hot cream mixture in a thin stream, whisking constantly to prevent scrambling. Pour this tempered egg mixture back into the saucepan with the remaining hot cream and continue cooking over medium heat, stirring frequently, until the custard reaches 175°F or coats the back of a spoon (dip a spoon in the custard and run your finger across it—it should leave a clear trail). I like using whole organic milk because it creates a noticeably richer, creamier custard than lower-fat alternatives.
• Pour the hot custard through a fine-mesh strainer into a clean bowl to remove any cooked egg bits or lumps. Stir in the vanilla extract. Allow the custard to cool to room temperature, about 30-45 minutes, stirring occasionally to speed cooling. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight—this chill time is essential for proper churning and flavor development. I find that a longer chill gives the custard a smoother, silkier texture in the final ice cream.
• Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions, typically 20-30 minutes, until it reaches a soft-serve consistency. In the final 2 minutes of churning, add the crushed waffle cookies (which should be broken into roughly 1/4-inch pieces for pleasant texture). Transfer the churned ice cream to a freezer-safe container and freeze for 1-2 hours until it reaches a firm but scoopable consistency.
• While the ice cream is freezing, melt the butter in a large skillet over medium-high heat. Slice each croissant lengthwise, keeping the two halves connected but opening them like a book. Once the butter is foaming and fragrant, carefully place the croissants cut-side down in the pan and toast for 2-3 minutes until they're golden brown and crispy, working in batches if needed to avoid overcrowding. Transfer to a plate and work quickly before assembly—these are best served immediately while still warm. I prefer Kerrygold butter for this step because its higher butter-fat content creates a more luxurious, flavorful crust.
• Working quickly while the croissants are still warm, open each toasted croissant and place a generous scoop of ice cream from Step 3 on the bottom half. Close the croissant gently and serve immediately—the contrast between the warm, crispy croissant and cold, creamy ice cream with waffle cookie crunch is what makes this dessert special.