Huey's French Toast Ice Cream Sandwiches – a delicious recipe with eggs, vanilla, ground cinnamon, olive oil, olive oil, butter. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Beat together the eggs, vanilla and cinnamon.
2
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.
3
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.
4
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.
5
Then repeat the process and freeze the sandwiches for 1-2 hours.
6
Unwrap the sandwiches and serve them as a snack or as a dessert.
699
kcal
Calories
59
g
Fat
27
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 4 large eggs, ½ teaspoon vanilla extract, ½ teaspoon ground cinnamon, olive oil flavored cooking spray, and more.
Yes, Huey's French Toast Ice Cream Sandwiches falls under the Breakfast category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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