Raspberry Nutella Ice Cream Croissants

Make buttery croissants even much more indulgent by stuffing them with a schmear of Nutella and homemade raspberry ice cream.


  • Croissants
  • 2 cups of All Purpose Flour
  • 3/4 cups of Milk
  • 1/4 cup of Granulated Sugar
  • 1 Tbsp of Unsalted Butter, softened at room temperature
  • ½ Tbsp of Instant Yeast
  • 1-1/2 tsp of Salt
  • For the Butter Layer:
  • 1 cup plus softened unsalted butter.
  • Ice Cream
  • 1 ½ cups thickened/whipping cream
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup frozen raspberries


  1. Ice Cream
  2. Add cream, powdered sugar and vanilla extract into a large mixing bowl and whip to stiff peaks using a hand mixer.
  3. Add about 2 tbsp frozen raspberries to the bottom of the baking dish. Add a layer of cream, followed by more raspberries, the rest of the ice cream and then some more raspberries on top. Freeze for at least 2-3 hrs.
  4. Croissants
  5. Add all the ingredients for the dough into the bowl of a standing mixer knead using a dough attachment until the dough comes together.
  6. Place the dough into a oiled baking dish and cover with plastic wrap. Set aside in the fridge for at least 6 hours or overnight. It will only rise slightly.
  7. To prepare butter layer add softened butter add some plastic wrap to a baking dish and add butter. Shape into a square shape about 4 inches x 4 inches. Chill overnight.
  8. Place the chilled dough onto a floured surface. Roll out to a 8” x 8” square. Brush off any excess flour using a pastry brush. Place butter on top in a diamond shape. Fold each corner over the butter pinching everything together to seal it up. Roll out using a rolling pin to an 6” x 12 shape. Brush off excess flour and fold one side into the centre and the other side over that. Wrap in plastic and chill for 15 minutes.
  9. You’re going to roll it back out to the same size, repeating the process about 6 more times.
  10. Once you’ve done that roll back out to a 6” x 12” shape. Cut out 6 long triangle shapes.
  11. Set all shapes aside but one. Brush the excess flour off the triangle. Roll up as demonstrated starting on the wide side first.
  12. Brush with some egg was (1 egg whisked with 2 tsp milk)
  13. Allow them to rise in a warm spot for an hour before baking for 25 min on 400F.
  14. To finish off cut a slit in the middle of the warm croissants, add Nutella in there and a scoop of raspberry swirl ice cream.