Croissant Salted Honey Ice Cream Sandwiches
Prep Time: 45 minutes
Total Time: 45 minutes
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.
Calories: 685kcal | Carbohydrates: 63g | Protein: 9g | Fat: 45g | Saturated Fat: 26g | Cholesterol: 260mg | Sodium: 577mg | Potassium: 203mg | Fiber: 1g | Sugar: 37g | Vitamin A: 1690IU | Vitamin C: 0.7mg | Calcium: 116mg | Iron: 2mg