No-churn brown bread ice cream

Use up stale brown or wholemeal bread to make this smooth ice cream. Creamy with an almost toast-like flavour, it offers cool comfort in summer

Ingredients

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

Steps

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.