Huey's French Toast Ice Cream Sandwiches
- Reviews 1
Ready In: 15 mins
Serves: 4-6
Ingredients
- 4 large eggs
- 1⁄2 teaspoon vanilla extract
- 1⁄2 teaspoon ground cinnamon
- olive oil flavored cooking spray
- 2 teaspoons olive oil (optional)
- 1 teaspoon butter (optional)
- 8 slices fruit bread or 8 slices white bread, cut into thick slices
- 4 scoops ice cream, any flavour, softened
- 1⁄4 cup chopped pecans
- 1⁄4 cup chocolate, grated (optional)
- 6 strawberries, hulled and finely sliced (optional)
Directions
- Beat together the eggs, vanilla and cinnamon.
- Dip the slices of bread into the egg mixture and then cook on a lightly oiled grill for about 45 seconds on each side; set aside to cool. Alternatively, you can panfry the slices of bread (preferably in a non-stick pan) in a little oil with about a teaspoon of unsalted butter; add more olive oil and butter if necessary but you shouldn't need to add much more if you're using a non-stick pan.
- When the bread has cooled, place a scoop of ice cream on a piece of bread, spreading it out across the slice; scatter with a quarter of the pecans and a quarter of the grated chocolate or a quarter of the strawberry slices; top with another piece of bread, press down and tightly wrap in plastic wrap. Then repeat the process and freeze the sandwiches for 1-2 hours.
- Unwrap the sandwiches and serve them as a snack or as a dessert.
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