
Brown bread ice cream
- Ailsa Burt
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Serves 12
Easy
Prep: 20 mins
Cook: 8 mins
plus at least 6 hrs freezing
A star rating of 4 out of 5.5 ratingsRate
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Use up stale brown or wholemeal bread to make this smooth, no-churn ice cream. Creamy with an almost toast-like flavour, it offers cool comfort in summer
Freezable
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
200g stale sliced brown bread
or any wholemeal bread
-
600ml double cream
-
2 tbsp maple syrup
-
397g can sweetened condensed milk
-
2 tbsp treacle
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Nutrition: Per serving
- kcal406
- fat30g
- saturates18g
- carbs29g
- sugars23g
- fibre1g
- protein5g
- salt0.3g
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Method
-
step 1
Toast the bread until deeply golden. Tear and put in a food processor, then blitz to fine crumbs.
-
step 2
Beat the cream and syrup together until the cream holds its shape. Pour the condensed milk into a second bowl, drizzle in the treacle and whisk gently to combine. Carefully fold in the whipped cream and syrup mixture and all but 1 tbsp of the breadcrumbs. Spoon into a loaf tin or freezerproof container. Top with the remaining breadcrumbs and freeze for at least 6 hrs until firm. Remove from the freezer 10 mins before serving to soften slightly. Will keep covered in the freezer for up to three months.
Recipe from Good Food magazine, August 2023
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A star rating of 4 out of 5.5 ratings
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