This easy slow cooker croissant dessert is the kind of simple treat that feels a little special without asking much from the cook. Torn croissants soak up a sweet, creamy mixture and turn soft and custardy as they cook, giving you a bread-pudding-style dessert with just four ingredients. It is a lovely choice for National Ice Cream Day, family potlucks, or any night when you want a warm dessert waiting for everyone at the table.
Serve this dessert warm with generous scoops of vanilla ice cream to play up the holiday theme, or add a spoonful of whipped cream if that is what you have on hand. Fresh berries, sliced strawberries, or a drizzle of caramel sauce make it feel extra pretty, and for a cozy family dessert I like to pair it with hot coffee for the grown-ups and cold milk for the kids.
4-Ingredient Slow Cooker National Ice Cream Day Croissant Dessert
Servings: 6
Ingredients
4 large croissants, torn into bite-size pieces
1 can (14 ounces) sweetened condensed milk
1 cup vanilla ice cream, melted
1 teaspoon ground cinnamon
Directions
1. Lightly grease the slow cooker insert, then spread the torn croissant pieces evenly across the bottom.
2. In a medium bowl, whisk together the sweetened condensed milk, melted vanilla ice cream, and cinnamon until smooth.
3. Pour the mixture evenly over the croissant pieces, gently pressing the tops down so all the bread can soak up some of the liquid. Cover and cook on low for 2 to 3 hours, until the center is set and the edges are lightly golden.
4. Turn off the slow cooker and let the dessert rest for 10 minutes before scooping. Serve warm on its own or with extra ice cream on top.
Variations & Tips
For picky eaters: Leave out the cinnamon if your family prefers a more plain vanilla flavor. The dessert will still be sweet, soft, and comforting.
Make it extra special: Add a handful of chocolate chips or a drizzle of caramel sauce right before serving for a treat that feels a little more celebration-ready.
Texture tip: Day-old croissants work especially well because they soak up the liquid without getting mushy too quickly. If your croissants are very fresh, let the torn pieces sit out for 20 to 30 minutes before using.
Serving tip: This dessert is best served warm, shortly after cooking, when the contrast between the soft croissant pudding and cold ice cream is at its best.