Ice Cream Dipped French Toast

Recipe courtesy of Liz Burrell from Big Green Egg Culinary Center




  • slices of Challah Bread, 1 inch (3 cm)1 1/2 inch (4 cm) thick 
  • 1 cup (240 ml) melted + 2 frozen scoops Honeysuckle® Gelato’s Blackberry Lemon Basil ice cream 
  • 1 tablespoon (15 ml) unsalted butter 
  •  Extra virgin olive oil 
  • egg (room temp) 
  • 1 teaspoon (5 ml) vanilla extract 
  • 1 teaspoon (5 ml) ground cinnamon 
  • 1/2 cups (120 ml) blackberries 
  •  Confectioners’ sugar 
  •  Blackberry syrup 

Blackberry Syrup

  • 1 cup (240 ml) fresh blackberries 
  • 1/4 cups (60 ml) sugar 
  • 1 tablespoon (15 ml) lemon juice 
  • 1/2 cups (120 ml) water 


EGGspander convEGGtor Basket

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Pizza & Baking Stone

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Pizza & Baking Stones - Half Moon

The Half Moon Baking Stone turns your EGG into a fire brick oven, great for making breads, desserts ...

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Plancha Griddle

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Plancha Griddle - Half Moon

Great for sauting vegetables or even cooking breakfast! Use the flat side for pancakes and eggs, the...

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Step 1

Set your EGG for half direct and half indirect with the EGGspander convEGGtor Basket and a Half Plancha Griddle at 450°F/232°C.

Step 2

Whisk egg, cinnamon and vanilla into the melted ice cream. Soak each side of the challah bread for about 10 seconds on each side.

Step 3

Coat the griddle with butter and olive oil and place the bread on the griddle. Cook until crispy and golden brown on each side, about 5-7 minutes. Sift confectioners’ sugar on top.

Step 4

Serve with a scoop of lemon basil blackberry ice cream, fresh blackberries and blackberry syrup! Enjoy!

Blackberry Syrup

Step 1

For the blackberry syrup, add blackberries, sugar, lemon juice and water to the cast iron sauce pot and stir. Place the sauce pot on the baking stone side of the EGGspander convEGGtor Basket. Bring to a boil, stirring occasionally, and boil for about 2 minutes. Remove from heat and allow to cool slightly. Pour through a strainer to remove any unwanted seeds.

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