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Fresh Strawberry Ice Cream French Toast



– 1 1/2 cups melted Real California strawberry ice cream (without inclusions, see note above), plus 1 1/2 cups frozen California strawberry ice cream – 6 large eggs, lightly beaten – 1/2 tsp ground cinnamon – 1/2 tsp kosher salt – 8-10 3/4-inch thick slices brioche or challah bread – 8 TBSP (1 stick) Real California unsalted butter, divided – 2 cups sliced fresh California strawberries – 2 TBSP California honey – Optional∶ powdered sugar to garnish :Breakfast, Cheese, French Toast, Ice Cream, Strawberry, Brunch
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PREP TIME: 10 minutes

COOK TIME: 20 minutes

Pour the melted ice cream into a wide mixing bowl. Gently fold in the beaten eggs, cinnamon, and salt. Working in batches, soak slices of the bread in the ice cream mixture for about 2 minutes, flipping once.

In a large skillet over medium heat, melt 2 TBSPS of the butter. Add soaked bread, 1-2 slices at a time, cooking until golden brown, roughly 2-3 minutes per side. Repeat with the remaining bread, heating more butter in the pan as needed.

Melt the remaining 2 TBSPs of butter in the pan, then cook the strawberries until they’ve softened, about 4-5 minutes. Remove the pan from the heat and stir in the honey.

Plate the French toast slices on individual plates or a large platter, then top with the warmed strawberries and scoops of the frozen strawberry ice cream. Garnish with powdered sugar (optional) and serve warm before the ice cream melts!

YIELD: 4 servings

NOTE: How do you improve upon a brunch classic like French toast? Ice cream. Strawberry ice cream, specifically–topped with warm, honey-sweetened slices of fresh strawberries. We recommend using ice cream without inclusions for the dredge so that those don’t stick to the toast, but if you can’t find that, simply strain out the larger inclusions when you melt it.

Recipe/Photo Credit: CA Grown/James Collier/Paprika Studios