Pistachio Croissant Ice Cream Snapper

Jess Croissant Ice Cream Snapper Jess Croissant Ice Cream Snapper

A trend for Summer 2024, and not just a trend, it’s super delicious too. Why not try some chocolate mousse or mini cheese cake filling? Yes, you heard it here first!

By Jess Murphy

4 people 10 minutes 20 minutes


  • 50 g Caster Sugar
  • 4 - SuperValu Freshly Baked Pistachio Croissants
  • 2 sheets SuperValu Parchment Paper
  • 1 tub SuperValu Strawberry Ice Cream
  • 200 g White Chocolate Chips

To Decorate

  • 60 g Pistachios crushed


  1. Preheat your oven to 180oC for 10 minutes before getting all your bits ready.
  2. This is the hardest part of this recipe. Between two flat trays lined with parchment, sandwich down your croissants with a heavy roasting dish on top, then bake for ten minutes, lift off the top layer and you should have lovely flat croissants.
  3. Sprinkle with sugar and sandwich them down again for the next 15 minutes, creating a delicious sugary snap once caramelised. Carefully lift onto a cooling rack to cool, then slowly melt your chocolate, using a glass bowl over a pan of simmering water.
  4. Dip your cool croissants in the chocolate, sprinkle with nuts and leave to cool on a strip of parchment paper. Once cooled, you are ready to for your ice cream feast! 
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