Oh, hey, September! It’s me, Liz. How are you, girl? It’s been a long time! What are you up to? Sending kids back to school and taunting people with pumpkin spice lattes while it’s still a hundred degrees outside? Cool, cool. You were always crazy like that. Me? I’m just chilling with some ice cream sandwic—what’s that? Unseasonal? No way! Ice cream is a year-round food! Stop being so uptight.
…oh, I can’t stay mad at you. Let’s never fight again. Kisses, byeeee!
So yeah, no matter what that jerk September says, these Croissant Ice Cream Sandwiches are welcome any time of year. They’re made with flaky, buttery croissants that have been toasted in butter on one side, so they’re extra-crispy and extra-delicious.
I hope I had you at “croissants,” but in case you need more convincing, inside that toasted croissant is a salted honey ice cream packed with crumbled butter waffle cookie pieces. The ice cream stays a little soft, so it has a beautifully lush texture, and the cookie chunks add just the right amount of crunch and flavor. Honey on its own can be a little cloying, but when you add a big pinch of salt to the mix—yowza! Something magical happens and it becomes literally irresistible. As in, I could not resist sneaking bite after bite from the freezer, even after I had brushed my teeth. And get this: the ice cream even tasted good mixed with toothpaste breath. That’s gotta be a good sign, right?
I don’t know why it took me so long to think of sandwiching croissants and ice cream together. We all know that brownie ice cream sandwiches are a thing of beauty. And churro ice cream sandwiches blew my mind earlier this summer. But there’s something so perfect about the mix of light, buttery pastry and cold, melting ice cream, it’s almost like this was ice cream’s ultimate soul mate all along.
For the honey, I used a local orange blossom honey that’s fairly light and very fruity. It has a really layered, interesting flavor on its own, which is what you want, because your ice cream will have a strong honey taste. Use something that you enjoy eating! I drizzled a little bit on top of my ice cream during sandwich construction, and although it’s not a necessary step, I loved those bites of intense honey flavor where the drizzled honey pooled in the pockets of the croissant.
For the croissants, I took the cheater’s way and baked off frozen mini croissants from Trader Joe’s. (To get the look from these pictures, brush the tops with a beaten egg and sprinkle slivered almonds on top before baking.) If you’re out to earn your Martha Stewart merit badge you could make croissants from scratch, but you’ve already made homemade ice cream—don’t you deserve to put your feet up instead of slaving in that kitchen? I thought so.
After they’re baked, give them a little toasting in a pan with some melted butter, to get the inside perfectly crisp and ready for that ice cream scoop! And if honey isn’t your thing, this idea would work with so many other flavors of ice cream, so there’s no excuse not to show September who’s boss and have a big ole croissant ice cream sandwich this week!
Before we get to the recipe, I have one fun housekeeping announcement to share. I’ve partnered with Ziplist to help you easily save your favorite SugarHero recipes and create shopping lists! Ziplist works with many other bloggers & websites as well, so if you’re a frequent blog reader you might be familiar with their service already. If they’re new to you, here’s a quick rundown. Ziplist is a tool that lets you save recipes from participating sites all over the internet. All of your favorite dishes, all in one place! It will also help you create a shopping list of ingredients from these recipes. Super convenient, right?
To get started, you’ll see that there is now a menu item that says “Recipe Box” in the SugarHero menu. When you hover over it, you can select either Recipe Box or Shopping List. When you click on one of these, you’ll be invited to create an account using your Facebook login or an email address/password. Once you have an account, it’s easy to start saving your recipes with Ziplist.
In the recipe card for each recipe, you’ll see that you have the option to either print the recipe, or to save it. If you select “Save,” that recipe will automatically be added to your Ziplist recipe box, so you can easily find it any time! [Note that some old SugarHero recipes haven’t been converted to this new recipe format yet, but all of the recent ones have this functionality, and conversion for the old ones is happening…slowly.]
I’m so happy to be able to offer this option for you, and I hope that you find it helpful and convenient! And without further ado, let’s make some ice cream!
Croissant Salted Honey Ice Cream Sandwiches
These Croissant Salted Honey Ice Cream Sandwiches are ice cream sandwiches like you've never had before! Buttery toasted croissants sandwich a delicious salted honey ice cream for a dessert that's sweet, salty, and crunchy.
- 2 cups heavy cream
- 1 cup milk
- 9 oz honey 3/4 cup (Use a honey with a taste that you love)
- 1/2 tsp sea salt
- 5 egg yolks
- 3 oz butter waffle cookies 1 cup coarsely crushed
- 8 mini croissants
- 4 tbsp butter
Combine the cream, milk, honey, and salt in a medium saucepan over medium heat. Put the egg yolks in a medium bowl nearby and whisk them gently. Bring the milk/cream mixture to a simmer, then when it just starts to come to a boil, remove the pan from the heat. Whisk the egg yolks while you slowly pour in about a third of the hot cream mixture, whisking constantly so the eggs heat up but don’t cook during the process.
Now return the saucepan to the heat and start whisking the cream while you pour in the hot egg mixture. Continue to whisk as the custard cooks, and cook it until it thickens slightly and coats the back of a spoon. If you want to use a candy thermometer, you’re shooting for 175 F (80C).
Take the pan from the heat and strain the ice cream custard through a fine mesh strainer into a bowl. Continue to whisk occasionally as it cools. Once at room temperature, press a layer of cling wrap on top of the custard and refrigerate it until it’s completely chilled. (To speed up the process, you can place the bowl over an ice bath and whisk it as it cools down.)
Once the custard is fully chilled, churn the ice cream according to your ice cream maker’s instructions. When it reaches soft-serve consistency, stop the ice cream maker and stir in the crushed cookies. Spread the ice cream in a loaf pan, press a layer of cling wrap on top, and freeze for 1-2 hours, until firm.
To assemble the sandwiches, slice the croissants in half. Heat a saucepan over medium heat and melt 1 tbsp butter. Fry four croissant halves, cut side-down, in the butter until golden and crispy. Remove them from the heat, and repeat with the remaining butter and croissants until they are all crispy.
Top a croissant half with a big scoop of ice cream, drizzle with a little more honey if desired, then top with a second croissant half. Devour!
I used Trader Joe's Belgian Butter Waffle Cookies, but Jules Destrooper Butter Crisps or any other thin, crispy butter cookie would also be a good choice. For the croissants, I used Trader Joe's miniature croissants, and before baking, I brushed them with a beaten egg and sprinkled on sliced almonds. Any miniature croissants that hold 1 large scoop of ice cream will work well.