Brown Bread Ice Cream No Ice Cream Maker Necessary
Indulge in the nostalgic charm of homemade Brown Bread Ice Cream—no ice cream maker required! This unique no-churn dessert combines the sweet, buttery crunch of caramelized brown bread crumbs with the smooth, creamy base of whipped heavy cream and sweetened condensed milk. With just 30 minutes of prep time, this recipe transforms stale bread into a gourmet treat that’s rich in flavor and texture. Perfectly accented with a hint of vanilla, this easy-to-make ice cream features irresistibly crispy bites baked to golden perfection. Serve it in cones or bowls to impress guests or indulge in a scoop (or two) for a comforting yet sophisticated dessert. Keywords: no-churn ice cream, caramelized brown bread, homemade dessert, easy ice cream recipe, unique ice cream flavor.
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Recipe Information
Ingredients
- 150 grams Brown bread (stale if available)
- 100 grams Granulated sugar
- 30 grams Unsalted butter
- 400 milliliters Heavy cream
- 200 grams Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper.
Tear or cut the brown bread into small crumbs. Use a food processor if needed to achieve uniform crumbs (but avoid turning it into fine powder).
Melt the butter in a large skillet over medium heat. Add the breadcrumbs and toast them for about 3-5 minutes until lightly golden.
Sprinkle the granulated sugar over the breadcrumbs and cook while stirring constantly for another 2-3 minutes. The sugar should dissolve and coat the crumbs, resulting in a caramelized texture. Be careful not to burn the mixture.
Transfer the caramelized breadcrumbs onto the prepared baking sheet and spread them out evenly. Bake in the oven for 8-10 minutes, stirring once halfway through, until crisp. Remove and set aside to cool.
In a large mixing bowl, combine the heavy cream, sweetened condensed milk, vanilla extract, and salt. Using an electric mixer or whisk, whip the mixture until it thickens and forms soft peaks. This will take about 3-5 minutes.
Fold in the cooled caramelized breadcrumbs gently, ensuring they are evenly distributed throughout the cream mixture.
Pour the mixture into a freezer-safe container, smooth the top with a spatula, and cover with a lid or plastic wrap.
Freeze for at least 6 hours or, preferably, overnight until firm.
Serve scoops of the creamy brown bread ice cream in bowls or cones, and enjoy!
Nutrition Facts
Calories |
2957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.6 g | 233% | |
| Saturated Fat | 106.7 g | 534% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 534 mg | 178% | |
| Sodium | 1656 mg | 72% | |
| Total Carbohydrate | 270.8 g | 98% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 217.4 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 725 mg | 56% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1102 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
