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Profiterole & salted toffee ice cream sandwiches picture

Profiterole & salted toffee ice cream sandwiches

Making fresh choux buns is a joy. There really is nothing better than that crispy shell filled with ice cream, drizzled with hot toffee sauce. Top with whatever you like - try homemade honeycomb or toasted chopped nuts, crushed up biscuits or your favourite chocolate bar. This dessert is Instagram-tastic, so get your phones out and get busy snapping and don't forget to hashtag #DonateforDinner 

Serves 8
Cooks in Preparation Time: 25 mins, Cooking Time: 25 mins
Difficulty Easy


For the choux pastry
75g diced butter
100g plain flour
3 eggs

For the salted toffee sauce
60g demerara sugar
2 tsp golden syrup
1 tsp treacle 
50g butter
160ml double cream
Pinch of sea salt flakes

To serve
Vanilla ice cream, scooped into 8 balls and refrozen (open-freee on a tray the day before)

Toppings (optional)
Crushed honeycomb 
Chopped toasted hazlenuts
Chopped toasted almonds
Glacé cherries
Hundreds & thousands
Crushed Crunchie bards
Crushed Maltesers
Crushed Oreos


Line a large baking tray with baking parchment. Heat oven to 220C/200C fan/gas 7.

Heat the butter in a non-stick pan with 110ml water until melted. Increase the heat until boiling, then reduce the heat and quickly beat in the flour until the mixture comes together as a ball. Remove from the heat and beat in the eggs one at a time until thick and glossy. Leave to cool for 1-2 minutes.

Spoon or pipe the pastry onto the baking tray in 9 equal-sized blobs (About 6-7cm wide), bake for 5 minutes, then reduce the oven to 200C/180C fan/gas 6 and continue to bake until well risen and golden. Turn the oven off and leave the buns inside the oven to dry out and cool. These can be made a day ahead and kept in an airtight container. 

For the sauce, tip the sugar, syrup, treacle and butter into a pan, bring to the boil and stir until combined. Pour in the double cream and bubble briskly for 2-3 minutes until thickened slightly. Season with a pinch of salt. The sauce can be made two days ahead and kept in an airtight container in a cool place. Reheat gently in the microwave or saucepan before serving. 

To serve, cut the buns in half, then place a ball of ice cream on the bottom half. Place the lid back on and arrange over a big board. Drizzle with the warm toffee sauce and serve any toppings on the side for people to add themselves.  

Recipe cta

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