Ice cream croissant

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Lesley Waters' ice cream croissant
Average rating: 3 out of 5 star rating

Make this delicious ice cream croissant recipe from Lesley Waters. Great for brunch or a summer teatime treat - for kids and adults!

  • Serves: 4

  • Skill level: Easy peasy

Ingredients

Don't re-freeze melted ice cream . And try to store it between -5 and 0°F.

  • 4 plain croissants, split
  • 2 bananas, sliced
  • 100g (3½oz) blueberries
  • 4 scoops soft-scoop vanilla ice cream
  • 55g (2oz) dark chocolate, melted
  • Icing sugar to dust

Method

  1. Preheat the oven to 200°C (400°F, gas mark 6).
  2. Fill the plain split croissants with the sliced banana. Place on a baking sheet and place in the oven for 3-4 mins.
  3. Remove from oven and fill each with a scoop of vanilla ice cream and blueberries.
  4. Place on serving plate and drizzle each with a little melted chocolate. Dust with icing sugar just before serving.

Lesley Waters has created a series of fun family recipes using Wall's Soft Scoop ice cream - www.loveicecream.com

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating:

3 out of 5 star rating

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