French Toast Ice Cream
French Toast Ice Cream transforms the comforting flavors of a classic breakfast into a decadent frozen treat. This creamy, custard-like ice cream is infused with cinnamon, vanilla, and a hint of maple syrup, perfectly capturing the sweet, buttery essence of French toast. Swirled throughout are chunks of golden, caramelized brioche, adding a delightful texture and an extra layer of indulgence.
Each scoop is warmly spiced, rich, and irresistibly creamy, making it perfect for dessert lovers and breakfast enthusiasts alike. Whether enjoyed in a cone, paired with extra maple drizzle, or served alongside fresh fruit, French Toast Ice Cream is a unique and unforgettable treat that brings the best of brunch to every bite!
At first, you might think this is a strange flavor—but trust us, it works. Ask yourself:
- Do I love French toast? Yes.
- Do I love buttery syrup? Yes.
- Do I love ice cream? Absolutely!
Then this flavor is for you! Soft, cinnamon-spiced French toast pieces add the perfect texture, while our rich butter syrup swirl brings everything together. With every bite, you'll have to remind yourself you’re eating ice cream—not a warm, fluffy stack of French toast. It’s indulgent, unexpected, and absolutely delicious!
Ice Cream Recipe
Download Digital Recipe
Ingredients
Ice Cream Base:
- 3 ½ cups cream base (heavy cream + whole milk)
- ¾ cup brown sugar
- 3 egg yolks
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp salt
French Toast Pieces:
- 4 slices brioche or challah bread (cubed)
- 2 eggs
- ½ cup whole milk
- 1 Tbsp sugar
- 1 tsp vanilla extract
- ½ tsp cinnamon
- Pinch of salt
- 2 Tbsp butter (for cooking)
Butter Syrup Swirl:
- ¼ cup butter (melted)
- ¼ cup maple syrup
- 2 Tbsp brown sugar
- ½ tsp vanilla extract
Instructions
Make the French Toast Pieces:
- In a bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt.
- Dip the bread cubes into the mixture, coating evenly.
- In a skillet over medium heat, melt butter and cook the coated bread cubes until golden brown on all sides.
- Let them cool completely before adding them to the ice cream.
Prepare the Ice Cream Base:
- In a saucepan over medium heat, whisk together the brown sugar, maple syrup, egg yolks, cinnamon, and salt until combined.
- Slowly add in half the cream base, whisking continuously to prevent the eggs from scrambling.
- Cook the mixture, stirring constantly, until it thickens and coats the back of a spoon (about 5–7 minutes). Do not boil.
- Remove from heat and stir in the vanilla extract and remaining cream base.
- Transfer to an airtight container and refrigerate until very cold (at least 4 hours, preferably overnight).
Make the Butter Syrup Swirl:
- In a small saucepan, melt the butter over low heat.
- Stir in maple syrup, brown sugar, and vanilla extract until fully combined.
- Let cool to room temperature.
Churn & Assemble:
- Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer’s instructions.
- Once the ice cream reaches a soft-serve consistency, fold in the French toast pieces by hand.
- Layer the ice cream into a container, swirling in the butter syrup between layers for a ribbon effect.
Freeze & Enjoy:
- Cover and freeze for 6–8 hours or overnight for a firm, scoopable texture.
- Serve in a cone, bowl, or drizzle with extra maple syrup for the ultimate French toast experience!
