Brown Bread Ice Cream

Stale bread left over in your kitchen? This easy brown bread ice cream is a simple way to use up all kitchen ingredients and is a delight for the tastebuds.

4 Mins



2 slices Large Fletchers bread wholemeal bread with crusts on, preferably stale

10g salted butter

30g caster sugar

30g light brown sugar

500ml tub vanilla ice cream


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 mins, 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 mins 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 overnight to firm the ice cream up before serving with toppings of your choice.

This recipe uses

Fletchers Extra Thick Wholemeal Sliced Bread


Fletchers Extra Thick Wholemeal Sliced Bread

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