Set up: Preheat your oven to 375°F (190°C) or warm a nonstick skillet over medium heat. Line a sheet pan with parchment if using the oven. Let the ice cream soften at room temperature for 3–5 minutes so it scoops easily.

Prep the croissants: Slice each croissant horizontally like a bun, keeping a hinge so it opens like a book. This helps hold the ice cream without squishing it out the sides.

Add butter and sugar: Brush the cut sides with melted butter. Sprinkle with sugar so it clings to the butter. For more flavor, mix a pinch of cinnamon or cardamom into the sugar first.

Toast to flaky perfection: Bake cut-side up for 6–8 minutes, until the edges are golden and lightly caramelized. In a skillet, toast cut-side down for 2–3 minutes, then flip for 1 minute to warm the outsides. You want crisp layers, not deep brown.

Warm meets cold: Let the croissants rest for 1 minute so they’re warm but not scorching. Add a generous scoop of ice cream to the bottom half. If you like extra crunch, scatter toasted nuts over the ice cream now.

Finish with flair: Close the croissant gently. Drizzle with honey, maple syrup, or caramel. Add chocolate shavings or a dusting of powdered sugar. A tiny pinch of sea salt on top wakes up all the flavors.

Serve immediately: This dessert shines when the croissant is still warm and the ice cream is just starting to soften into the flaky layers.