Mini Ice Cream Cream Puffs

Summer just isn’t complete without something cold, creamy, and oh-so-satisfying. And let me tell you, these mini cream puffs with ice cream vibes are a total game changer. 

They’re light, fluffy, filled with silky custard cream, and when chilled, they taste just like little bites of ice cream. Honestly, they’re so good you’ll be shaking your head in disbelief with every bite. 

These cuties are perfect for summer parties, weekend treats, or even just when you need a sweet pick-me-up at home. Plus, making them is way easier than you think. Ready to bake happiness? Let’s go!

Mini Ice Cream Cream Puffs (One Bite = Pure Happiness)

Ingredients

For the Choux Pastry (Puffs):

• 55 g butter
• 135 g water
• 5 g sugar
• 1 g salt
• 70 g cake flour (low-gluten flour)
• 3 eggs

For the Custard Filling:

• 2 egg yolks
• 20 g sugar
• 20 g cornstarch
• 200 g milk
• 15 g butter
• A few drops of vanilla extract
• 150 g heavy cream
• 10 g sugar

Step-by-Step

1. Make the choux pastry:
   • In a pot, add butter, water, sugar, and salt. Bring to a boil.
   • Add in the flour all at once and stir quickly until it forms a smooth dough that pulls away from the pan.
   • Transfer to a bowl and let it cool slightly.
   • Beat in the eggs one at a time until the dough is smooth and glossy.
   • Pipe small rounds onto a baking sheet lined with parchment.
   • Bake at 190°C (375°F) for about 20–25 minutes, until golden and puffed.
2. Make the custard cream:
   • In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
   • Heat milk until warm, then slowly pour it into the yolk mixture while whisking.
   • Return the mixture to the pot and cook over medium heat, stirring, until thick.
   • Remove from heat, add butter and vanilla, then let cool completely.
   • Whip the heavy cream with 10 g sugar until soft peaks form. Fold into the cooled custard.
3. Fill the puffs:
   • Once the puffs are cool, cut them open or poke a hole at the bottom.
   • Pipe in the chilled custard cream.
4. Chill & enjoy:
   • Place the filled cream puffs in the fridge for a few hours.
   • Serve cold for that mini ice cream-like bite!

Why You’ll Love These

1. Bite-sized = zero guilt (you can eat more 😉).
2. Fluffy shell with creamy, custard-ice-cream-like filling.
3. Refreshing, perfect for hot summer days.
4. Fun to make, fun to eat, and totally Instagram-worthy.

🍦 Mini Ice Cream Cream Puffs (Q&A)

One bite = pure happiness! Here are some helpful Q&As to make your cream puffs turn out perfect every time. ✨

Q1: Why did my cream puffs collapse after baking?

This usually happens if they were underbaked. Make sure they’re golden brown and firm before removing from the oven. Avoid opening the oven door too early!

Q2: Can I make the custard cream ahead of time?

Yes! You can prepare the custard filling a day in advance and store it in the fridge. Just whip the cream fresh and fold it in before piping.

Q3: How do I get perfectly hollow cream puffs?

Pipe the dough evenly and bake at the right temperature. The steam inside the dough creates the hollow—so don’t underbake or the shells may collapse.

Q4: Can I freeze cream puffs?

Yes! Freeze the baked (unfilled) shells in an airtight bag. Thaw at room temp and crisp in the oven for a few minutes before filling.

Q5: What’s the best way to serve them for a party?

Chill the filled cream puffs for a few hours so they taste like mini ice cream bites. Dust with powdered sugar or drizzle with chocolate for extra flair! 🎉

💛 Enjoy these creamy, dreamy little puffs—perfect for tea time, birthdays, or just a sweet pick-me-up.

These mini ice cream cream puffs are the ultimate summer dessert—crispy outside, creamy inside, and perfectly chilled. One bite and you’ll know exactly why I’m obsessed. Seriously, don’t wait—make a batch this weekend and thank me later.