Brown bread ice cream
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 6 hrs freezing
- Easy
- Serves 12
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- 200g stale sliced brown breador any wholemeal bread
- 600ml double cream
- 2 tbsp maple syrup
- 397g can sweetened condensed milk
- 2 tbsp treacle
Nutrition: Per serving
- kcal406
- fat30g
- saturates18g
- carbs29g
- sugars23g
- fibre1g
- protein5g
- salt0.3g
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.
