Each Friday in June, On Your Table will feature a dairy recipe for June Dairy Month.

This one is a classic, submitted several years ago by Katie Heger. If you want a unique way to serve ice cream, this is it!

Ice Cream French Toast

By Katie Heger

Ingredients:

Six slices thick-sliced bread (Texas toast is a good option)

1 1/2 cups vanilla ice cream, melted

Instructions:

Melt the ice cream. Preheat griddle to 250-300 degrees. Dip each slice of bread lightly in the ice cream. Cook on the griddle until the ice cream that seeped out turns golden brown. Flip and cook 3-5 minutes on the other side.

Boom. That's it! Seriously easy, sweet and gets a nice crunch to it.

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