Recipe alert! What to do with melted ice cream

The holiday decorations have been taken down. The houseguests have cleared out. And the dishes have been put away. After a week of celebrating and entertaining, chances are your freezer looks something like ours: A mish-mash of half eaten pints of ice cream.

Pints that have been pulled in and out of the freezer all weekend. That have been spooned from, passed around, and possibly left out on the counter a little too long—until super soft and liquid-y around the edges. Unlike conventional ice creams, we don’t use stabilizers (or anything fake for that matter). So once they hit this melted point, our ice creams cannot be properly refrozen. (A fact Jeni has thought a lot about.)

That’s why we say: Let them melt! Because you can have a lot of fun with melted ice cream. Here are a few of our favorite Freestylin’ ideas.

Ice Cream French Toast

Beat together melted ice cream, water, and eggs with a whisk. Dunk bread in the batter and give it a quick flip (a short soak is fine for thick slices or denser bread). Butter a hot pan and cook bread until golden on each side. Serve with fresh whipped cream and blueberries.

Ice Cream Bread Pudding

  • 1 pound (about 6 cups) hearty bread like brioche or country white (nothing with a thick crust), torn into 1-inch pieces
  • 4 large eggs, beaten
  • 1 cup sugar
  • 1½  pints ice cream (we combined Ndali Estate Vanilla or Pistachio & Honey)
  • Maple syrup, pepitas, and candied pecans
  • Butter for greasing

Preheat the oven to 350°. Butter a shallow baking dish and fill with torn bread. In a bowl, whisk together the eggs, sugar, and melted ice cream (add a splash of water if the custard mixture appears too thick). Pour the custard over the bread and let soak for 15 minutes, making sure to submerge the bread in the custard.

Bake for 30 to 35 minutes until the top is browned. Let cool slightly, and top with maple syrup, pepitas and candied pecans.