I decided to make croissant ice cream sandwiches for a video for Edy’s, and I wanted to do something to give them an extra special touch! I hope you give these a try they are AMAZINGLY good. I can’t say enough about these dipped croissants. And if you can’t have ice cream or aren’t a fan, fill them with strawberries and dairy free whipped topping.
THE STORY:
A while back, I saw a few people online dipping croissants in this candy-style shell and I knew I HAD to try it. During the Flower and Garden Festival at Epcot they used to have strawberries with this same coating and I was obsessed. So I figured, let’s take it up a notch, and I kept the strawberries and croissant and added ice cream in the center.
TIPS:
When you’re dipping these work extra slow and be careful. It wasn’t anywhere near as messy as I thought, but don’t rush through the dipping part, you don’t want to get burned!
SPRINKLE OF CREATIVITY:
Chocolate and vanilla ice cream was a delicious combo, BUT if I were to make it again, I’d use strawberry. Maybe even strawberry cheesecake. Feel free to mix it up and experiment with all new flavor mashups.
PrintCroissant Ice Cream Sandwiches
Ingredients
- Store-bought croissants
- 1 cup of sugar
- 1/2 cup water
- 1/2 cup corn syrup
- Strawberries and a heart shaped cookie cutter, if desired. If not, just sliced strawbrerries
- Chocolate and Vanilla Edy’s Grand Ice Cream
Instructions
- Pour all of the ingredients in a small saucepan and bring to a boil over medium-high heat. Let it boil for 9-10 minutes until it’s thick and glazed. Remove from heat. Be sure not to overcook b/c it will turn brown.
- Dip the top of each croissant in one-by-one and transfer to a rimmed baking sheet or a cutting board. Wear gloves if desired.
- Transfer the croissants to the fridge until the shell is completely hardened.
- To serve- add a scoop of vanilla and chocolate ice cream to the bottom croissant piece. Top it with the coated top. Add strawberries on the side.
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