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Ice cream croissant
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Make this delicious ice cream croissant recipe from Lesley Waters. Great for brunch or a summer teatime treat - for kids and adults!
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Serves: 4
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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
- Preheat the oven to 200°C (400°F, gas mark 6).
- Fill the plain split croissants with the sliced banana. Place on a baking sheet and place in the oven for 3-4 mins.
- Remove from oven and fill each with a scoop of vanilla ice cream and blueberries.
- 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.
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