Why not make your morning meal something special? Ice Cream for Breakfast Day is the perfect excuse to indulge in a luxurious ice cream soufflé. This combines the creaminess of ice cream with the lightness of a soufflé, it’s as fun to eat as it is to make. It’s a playful and indulgent way to turn a normal morning into something to remember.
Ice cream soufflés are so versatile you can play with flavors and textures. From fruity ones like strawberry or mango to comforting ones like chocolate or vanilla bean, there’s a flavor for every mood. Add a bit of glamour with toppings like fresh berries, nuts or a drizzle of syrup.
Treat your family, your friends or yourself, these ice cream soufflé recipes will put a smile on your face. Light enough to have for breakfast but rich enough to feel like a treat.
So light, so airy, so creamy, ice cream soufflé is the ultimate treat. Combining the smoothness of ice cream with the soufflé texture, this dessert is as impressive as it is yummy.
Ingredients
Method
The heart of your ice cream soufflé is, of course, the ice cream itself. Use high quality ice cream that’s rich and creamy, as it’s the flavor base for your soufflé. Avoid ice creams with too many artificial additives or stabilizers; go for natural ones with big flavors like vanilla bean, chocolate or even a fruit sorbet for a twist.
The lightness of a soufflé is all about the egg whites, use room temperature eggs as they whip better. Add a pinch of cream of tartar to stabilize the whites and whip until they form stiff, shiny peaks. Over whipping can dry the mixture, under whipping can deflate the soufflé in the oven so keep an eye out for the right consistency.
When combining the whipped egg whites with the ice cream mixture, gentle folding is crucial. Use a spatula and fold in batches, lifting and folding the mixture instead of stirring. This way the air doesn’t escape, and your soufflé will rise beautifully and stay fluffy.
A well prepped ramekin is key to a clean rise and no sticking. Butter the inside generously and dust with flour or sugar, tapping out the excess. This gives the soufflé something to climb, and you get that beautiful puffed-up top. You can also use finely crushed nuts or cocoa powder instead of flour for dusting.
Soufflés are temperature sensitive so make sure your oven is preheated to 190°C (375°F) before baking. Don’t open the oven door during baking as the sudden rush of cold air can cause the soufflé to fall. Use an oven thermometer to ensure accuracy as even a slight variation can make a difference.
Timing is everything with a soufflé. As soon as it’s out of the oven the structure starts to deflate within minutes. Serve your ice cream soufflés straight away to get the height, texture and temperature contrast between the warm soufflé and cold center.
Don’t just stick to vanilla or chocolate ice cream. Try bold and unexpected flavors like pistachio, coffee or even salted caramel. You can also add a splash of liqueur or a pinch of cinnamon or nutmeg to the base for extra flavor. This makes each soufflé unique and special.
A soufflé can be balanced with clever pairings, serve your ice cream soufflé with fresh berries, a drizzle of dark chocolate or a dollop of lightly sweetened whipped cream. These add to the overall dessert experience without overpowering the soufflé itself. A cup of coffee or hot tea is the perfect accompaniment to this decadent breakfast treat.