I want to shout “sprinkles!” and be done — this dessert is pure childhood joy.
Pink, sprinkles, ice cream, chocolate and buttery croissants — what more could a person want? Croissants have been a comfort food for me since childhood. My grandmother used to bring them home from the bakery, and those flaky, buttery layers hooked me for life.
A few years back I even made croissants from scratch. The process was a labor of love and one of the most dangerous baking experiences for anyone who can’t resist warm, fresh pastry. They were so addictive I had to keep them out of the house to avoid eating the whole batch.
I thought croissants reached their peak already, but then I discovered frying them in butter to get them crispy. It sounds decadent because it is — croissants already contain plenty of butter — but crisping them in a skillet transforms the texture and intensifies the flavor.
The contrast of warm, crispy croissant with melting vanilla ice cream and a boozy, rich hot fudge is ridiculous in the best way. I couldn’t stop grinning — the colors, the sprinkles, the sweetness — it all felt delightfully nostalgic, like being a kid again and letting loose.
The inspiration came from a surprising place: a dessert I ate at a hotel while seeing a live performance. The show featured standards and classic crooner tunes, and the room felt like a cozy time capsule. The crowd skewed older, which made the whole evening feel even more intimate and nostalgic.
The dessert there was a croissant with ice cream — simple, but memorable. I couldn’t stop thinking about that crispy croissant and how satisfying it was to pair with cold, creamy ice cream. The idea of turning it into a proper sundae, served in a bowl with all the trimmings, was irresistible.
To make these, the croissants are sliced, crisped briefly in butter and olive oil until golden, then piled into bowls with scoops of vanilla bean ice cream. The real star is the red wine hot fudge — a silky sauce made from cream, red wine, brown sugar, butter and chopped semi-sweet chocolate — which adds depth and a subtle boozy warmth.
These little sundaes are fun for any occasion — a playful dessert for Valentine’s Day, a festive treat, or simply an indulgent lunch if you need to brighten your day. Top them with whipped cream, cherries and, of course, an abundant shower of sprinkles.
Crispy Croissant Sundaes with Red Wine Hot Fudge
Ingredients
Red Wine Hot Fudge
- 3/4 cup heavy cream
- 3/4 cup red wine (pinot noir suggested)
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 12 ounces semi-sweet chocolate, chopped
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 croissants, sliced in half
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 gallon vanilla bean ice cream (or favorite kind)
- whipped cream for serving
- cherries for serving
- sprinkles — lots of them
Instructions
Red Wine Hot Fudge
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Combine the cream and red wine in a saucepan and heat over medium. When the mixture is warm and bubbles form at the edges, stir in the brown sugar until dissolved and bring to a gentle boil. Reduce heat to low, stir in the butter until melted, then remove from heat. Add the chopped chocolate and let it sit for a minute before stirring until smooth. Stir in vanilla and salt. Let the sauce cool slightly to thicken.
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To crisp the croissants, heat a large skillet over medium-high heat and add the olive oil and butter. Place croissant halves in the skillet and cook 1–2 minutes per side until golden and crispy. Drain briefly on paper towels. Break croissants apart into bowls if desired, add scoops of ice cream, drizzle with warm red wine hot fudge, top with whipped cream, cherries and sprinkles, and serve immediately.
Notes
Did you make this recipe?
Share your creation on social media with your own photos and tag the account you follow for recipes. I always love to see how people put their own spin on these sundaes.
Bite-size sundaes — I can die happy.