Brown Bread Ice Cream

Preparation info

    • Difficulty


    • Ready in

      15 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

This ice cream is not only one of the most delicious ices ever devised, having a crunch and flavour like praline, but also, in its use of wholewheat breadcrumbs, a healthy part of the diet - that is, if we close our eyes for a moment to the cream and sugar content. The ice cream should be transferred from the freezer to the refrigerator about 30 minutes before serving so it is not too hard.


  • 225 g/8 oz/4 cups wholewheat breadcrumbs
  • 225 g/8 oz/1⅓ cup Demerara/light brown sugar
  • 1.2 litres/2 pints/5 cups whipping cream
  • 2 tablespoons brandy


    Pre-heat the oven to 200°C/400°F/Gas mark 6. Mix the breadcrumbs and sugar together, lay them out on a baking sheet and bake until brown and crisp, not burnt. When cool, crush them fairly small. You do not want a powder, so don’t use a food processor. Lightly whip the cream and add the brandy. Stir in the crumbs and place in an ice cream machine or a freezer. If using a freezer take the ice cream out after 1 hour and stir it. Freeze again, repeating the stirring process after another hour. Refreeze, then decorate with mint leaves and/or crystallized violets.