Our kids love pancakes. I mean LOVE them. I can’t get them to touch most of the dinners I make, but they will each put away at least 4 pancakes when they are on the menu. Naturally, it was time that their favorite meal became their favorite ice cream!

It’s a pancake infused/maple sugar ice cream base with swirls of strawberry sauce and buttermilk syrup, dotted with chocolate chunks and pieces of toasted pancake. Who said you can’t have ice cream for breakfast?

Strawberry Chocolate Chip Pancake

This one is worth getting out of bed for!


  • Pancake Infused Ice Cream
  • 2 1/2 cup heavy cream

  • 1 1/4 cup whole milk

  • 5/8 cup granulated sugar

  • 1/8 cup maple sugar

  • 2 cooked pancakes (these are our favorite, but any will do)

  • 4 large egg yolks

  • 1/4 cup dry milk powder

  • Strawberry Sauce
  • 2 cups strawberries (fresh or frozen)

  • 1 cup sugar

  • Buttermilk Syrup
  • 1 stick salted butter

  • 3/4 cup sugar

  • 1/2 cup buttermilk

  • 1 tsp baking soda

  • 1 tsp vanilla

  • Toasted Pancake Pieces
  • 1 pancake (broken up into small crumbs-see link above for our favorite recipe)

  • 3 Tbs butter, melted

  • 1/4 cup sugar

  • Chocolate Chunks
  • 1/2 cup chocolate chips (we used bittersweet)

  • 1 tsp coconut or avocado oil, melted


  • Pancake Infused Ice Cream Base
  • Add the cream, milk, sugar, and maple sugar to a medium sized sauce pan. Place on the burner over medium heat.
  • Once it is steaming, break the pancakes into fourths and add them to the liquid. Cook, stirring constantly, for 20 minutes.
  • Immediately strain. (Allow the mixture to cool a bit so that it won’t cook your egg yolks when you add them.)
  • Mix together the egg yolks, powdered milk, and infused cream/sugar mixture. Make sure to mix thoroughly! Don’t want any sugar or egg clumps left behind!
  • Heat on medium low heat until it reaches 162, stirring frequently and scraping the bottom with a spatula to avoid cooking the eggs. No need to reduce afterward.
  • Add base to a plastic gallon bag, and put in a prepared ice bath until cooled (about 15-20 minutes).
  • Make in your ice cream maker based on the maker’s instructions. (At this point, if you want to also add in a dash of vanilla, feel free). 
  • During the last 5-10 minutes in the machine, when the ice cream is about the texture of soft serve, add in your toasted pancake crumbs and chocolate chunks. 
  • When ready to remove, add a layer of the ice cream to your ice cream container. Top with strawberry sauce and then with the buttermilk syrup. Repeat layers until all of your ice cream is in the container.
  • Move to the freezer until hardened (about 4 hours).
  • Strawberry Sauce
  • Combine the strawberries and sugar into a medium saucepan. Heat over medium heat, stirring and smashing the berries. (At this point, I also blended the fruit with the immersion blender. If you like a few chunks, you can omit this step.)
  • The mixture will get thick and bubbly. Cook until the sauce reaches about 200 degrees.
  • Remove from the heat and pour the mixture through a strainer to remove any seeds or pulp (if desired). Allow to cool.
  • Buttermilk Syrup
  • Add the butter, sugar, and buttermilk to a medium sauce pan. Cook over medium heat.
  • As soon as the butter is melted, the sugar is dissolved, and the mixture starts to boil, remove it from the heat.
  • Add the baking soda and vanilla. Stir until well combined. Fair warning, the baking soda will make it foam up quite a bit!
  • Allow the syrup to cool before you add it to your ice cream.
  • Toasted Pancake Pieces
  • Preheat the oven to 400 degrees. Break your pancakes into small crumbs and place them on a cookie sheet lined with parchment paper.
  • Pour the melted butter and sugar over the pancake pieces. Stir the crumbs to make sure they are all thoroughly coated.
  • Bake the crumbs for about 10 minutes, stirring halfway through. Keep a close eye! You’ll want to make sure that your pancake pieces will brown a little bit and crisp up, but you don’t want them to burn!
  • Allow the crumbs to cool before you add them to your ice cream!
  • Chocolate Chunks
  • Add the chocolate chips and coconut oil to a microwave safe bowl. Microwave 30 seconds at a time, stirring in between to help prevent burning it.
  • Spread the chocolate into a thin layer on a cookie sheet lined with parchment paper. Move to the freezer and allow to harden.
  • Right before it is time to add the chocolate chunks to your ice cream, remove the cookie sheet from the freezer and chop the chocolate into small pieces. Add them back into the freezer for a minute before adding them to the ice cream. They melt fast so be quick!