Pistachio 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
Ingredients
- 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
Method
- Preheat your oven to 180oC for 10 minutes before getting all your bits ready.
- 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.
- 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.
- 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!
