Ice Cream French Toast Recipe

Ash Tyrrell

Ice Cream French Toast Recipe

I still remember the first time I poured melted ice cream over bread instead of my usual egg custard, and I honestly couldn't believe how good it turned out. I make this whenever I have a half-eaten tub of vanilla ice cream sitting in my freezer that's about to go to waste. It takes the guesswork out of French toast because the sugar, cream, and vanilla are already blended together for me

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Total Time 30

Servings: 4

Ingredients Method Notes

Ingredients

Vanilla ice cream 2 cups melted – I like using a classic vanilla because it has a rich, custardy base and pairs with almost any topping. Choose an ice cream made with real milk and eggs for the creamiest results.
Thick-cut brioche or challah bread 4 slices – these breads are soft yet sturdy enough to soak up the melted ice cream without falling apart. Slightly stale bread works even better since it absorbs more liquid.
Unsalted butter 5 tablespoons, divided – butter gives the toast its golden, crisp crust. I avoid using oil alone here because butter adds so much flavor to every bite.
Maple syrup for serving – a warm drizzle on top brings the whole dish together and adds a natural sweetness that complements the vanilla.
Fresh fruit such as strawberries or bananas, for topping – fresh fruit adds brightness and a bit of tartness to balance the richness of the ice cream custard.

Method

Start by scooping your vanilla ice cream into a microwave-safe bowl and heating it in short bursts until it's fully melted. I usually stir it every fifteen seconds so it melts evenly without getting too hot. Pour the melted ice cream into a large baking dish so it's ready for the bread.
Place your bread slices into the melted ice cream and let them sit for about three minutes. Flip each slice and let it soak for another minute or two until saturated but not falling apart. I keep a close eye on this step because soggy bread is much harder to fry properly.
While the bread soaks, heat two tablespoons of butter in a large skillet over medium heat. I like to let the butter get slightly foamy before adding anything, since that means it's hot enough to create a nice golden crust.
Using tongs, lift two slices of bread from the dish, letting any extra liquid drip off. Place them into the hot skillet and cook for about four minutes per side, until golden brown and springy in the center. Repeat with the remaining butter and bread slices.
Once all the slices are cooked, plate them up right away while they're still warm. I always add a pat of butter on top so it melts slightly into the toast before drizzling on syrup and any fruit I have on hand.

Notes

I always use bread that's a day or two old, since fresh bread tends to fall apart when it soaks up the melted ice cream.
I never let the bread sit in the ice cream for too long, because it can get too soft and hard to flip in the pan.
I keep my heat at medium instead of high, since a hotter pan tends to burn the outside before the center is fully cooked.
I always melt a little extra butter between batches to keep every slice equally crisp and golden.
I like to taste my ice cream first, since a very sweet ice cream may mean I need less syrup on top later.