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Ice Cream French Toast

Daphne Oz's Smothered Jerk Chicken + Faker Spring Pea Risotto + Ice Cream French Toast
Daphne Oz's Smothered Jerk Chicken + Faker Spring Pea Risotto + Ice Cream French ToastNathan Congleton / TODAY
Cook Time:
10 mins
Prep Time:
10 mins

Chef notes

There's no reason to let any ice cream go to waste ever again! Sweet, melted, milky ice cream is perfect for making French toast. And, kids think this is an absurdly excellent breakfast.

Technique tips: The longer you let your bread soak in the egg and ice cream mixture, the more custardy and bread pudding-like it will be. If you prefer a dryer, crustier taste, quickly dredge it through the egg and drop immediately into the pan.

Swap option: Challah is classic, but healthier breads with sprouted seeds and grains are equally delicious and offer a nice nutty texture.


  • 1 cup melted ice cream of your choice (vanilla based flavors work best)
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 tablespoon butter, unsalted
  • 4 slices bread of choice
  • Powdered sugar or maple syrup, to serve



Allow your ice cream to melt entirely, or give it a helping hand by scooping into a pot and melting over a low heat. Pour into a shallow dish and allow it to come to room temperature.


Once ice cream is at room temperature, whisk in the eggs, vanilla and salt. You can additionally add cinnamon, nutmeg, or cardamom at this point if desired.


Heat your skillet over medium heat with a small pat of butter.


Dredge bread one slice at a time through the egg mixture, leaving 15-30 seconds on each side so that it has time to soak up some of the custard (longer if you prefer a fluffier, eggier result). Once both sides are dredged, drop into the heated skillet and cook until the first side is crisp and golden brown, 2-3 minutes. Flip and repeat on opposite side.


Serve immediately with a dusting of powdered sugar or maple syrup, or reserve in a preheated 200°F oven if you are making a large batch.