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
- Serves: 12 persons
- 200g stale sliced brown bread, or any wholemeal bread
- 600ml double cream
- 2tbsp maple syrup
- 397g can sweetened condensed milk
- 2tbsp treacle
Step 1Toast the bread until deeply golden. Tear and put in a food processor, then blitz to fine crumbs.
Step 2Beat 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.