Easy brown bread ice cream recipe

  • Serves 4
  • 10 mins to prepare and 15 mins to cook, 30 mins to cool
  • 271 calories / serving
  • Freezable
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A family favourite with an original and fun twist: this easy brown bread ice cream is sure to be a hit with kids and adults alike! Using ready-made vanilla ice cream creates an easy spin on this classic recipe that turns day-old bread into something wonderful.

Using a food processor or blender, blitz the bread into fine crumbs.

Melt the butter in a large frying pan set over a low-medium heat and add the sugars and the breadcrumbs, stirring well to coat. Cook for about 10 minutes, stirring frequently so that the crumbs don’t catch, until the mixture is deeply golden and caramelised. Set aside to cool completely, stirring now and then to break the crumbs up.

When the mixture is cool, put the ice cream in the fridge to soften for 10-15 minutes and chill a large mixing bowl. Using the chilled bowl and a spatula, fold the breadcrumbs into the ice cream then spoon back into the ice cream container, cover and freeze for 2 hours or overnight to firm the ice cream up before serving with fresh, seasonal fruit.

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  • Ingredients

  • 75g (2 large slices) wholemeal bread with crusts on, preferably stale
  • 10g (1/2oz) salted butter
  • 30g (1oz) caster sugar
  • 30g (1oz) light brown sugar
  • 500ml tub vanilla ice cream
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  • Energy 1142kj 271kcal 14%
  • Fat 11.1g 16%
  • Saturates 6.7g 34%
  • Sugars 32.4g 36%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 40.8g Protein 4.9g Fibre 1.3g

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