Croissant Ice Cream Bar
Try the viral 2026 croissant ice cream bar: tuck a frozen chocolate-coated ice cream bar inside a flaky croissant for a two-ingredient summer dessert.
Ingredients
- 4 large Bakery croissants, fresh or day-old, with a naturally hollow interior
- 4 bars Chocolate-coated vanilla ice cream bars, keep fully frozen until assembly; Magnum-style bars work well
Instructions
- Work with one ice cream bar at a time so the others stay fully frozen.
- Cut or snip a small opening in one end of a croissant. Gently open the natural hollow center without slicing the croissant all the way through.
- Slide the frozen ice cream bar into the croissant. Once it is supported by the pastry, carefully pull out the wooden stick.
- Press the croissant lightly around the bar and serve immediately. Repeat with the remaining croissants and bars.
Nutrition
Chef's Notes
NEEDS_IMAGE_REVIEW RECIPE IDENTITY This is intentionally a two-ingredient food hack, not a complicated pastry recipe. The current croissant-plus-chocolate-coated-ice-cream-bar version spread rapidly in summer 2026 after social videos adapted an earlier shio-pan-and-ice-cream-bar idea. CHEF'S NOTES A flaky croissant with some internal air space works better than a dense bread-like croissant. Keep the bar hard-frozen or it will smear instead of sliding cleanly into the pastry. Pistachio bars or almond-coated bars are reasonable variations, but the canonical version remains a plain croissant plus a chocolate-coated vanilla bar. STORAGE Assemble only when ready to eat. Do not refreeze a bar that has substantially melted during assembly. ALLERGENS Typically contains milk, wheat, egg, and soy. Some chocolate-coated bars contain tree nuts; choose a nut-free bar if required and verify labels. NUTRITION NOTE Nutrition varies widely with croissant and ice cream bar size.