Berries & Ice Cream Croissant

Preparation

1. Preheat oven to 360°F. Remove croissants from the freezer and let thaw for 10 - 20 minutes.
   
2. Bake croissants for 15 - 18 minutes until golden crisp on the outside. Remove from oven and let cool.
3. Cut a slice down the center of the top of the mini croissants lengthwise to add filling.
   
4. Fill with mixed berries. Add dollops of whipped cream cheese and one scoop of strawberry ice cream. Finish with powdered sugar and serve immediately.

Whipped Cream Cheese

1. To the bowl of your stand mixer, add heavy cream and beat until stiff peaks form. If using a stand mixer, transfer the whipped cream to another bowl and set aside.
2. In a second large bowl or the bowl of your stand mixer, combine softened cream cheese, sifted powdered sugar, corn starch (if using), and vanilla extract. Beat until well-mixed and smooth, scraping the sides of the bowl with a silicone spatula as needed.
3. Use a spatula to fold whipped cream and yogurt into the cream cheese mixture, being careful not to deflate the whipped cream.