Brown bread ice cream

• stale sliced brown bread200g g

  or any wholemeal bread

• double cream↗600ml ml
• maple syrup↗2 tbsp tbsp
• sweetened condensed milk↗397g can g
• treacle↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Toast the bread until deeply golden. Tear and put in a food processor, then blitz to fine crumbs.

2. 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.