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Brown bread ice cream

Name: Brown bread ice cream
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 12
Ingredients: 200g stale sliced brown bread or any wholemeal bread; 600ml double cream; 2 tbsp maple syrup; 397g can sweetened condensed milk; 2 tbsp treacle

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

28 min total 20 min prep 8 min cook 12 406 cal

Ingredients

12 serv.

200g stale sliced brown bread or any wholemeal bread
600ml double cream
2 tbsp maple syrup
397g can sweetened condensed milk
2 tbsp treacle

Instructions

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1 Toast the bread until deeply golden. Tear and put in a food processor, then blitz to fine crumbs.
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.