Brown Bread Ice Cream

A crunchy tasty ice cream.


  • 1 quantity mousse base
  • 4 oz fresh wholemeal breadcrumbs
  • 1 tblsp caster sugar
  • 1 tblsp rum (thereabouts, optional)


  1. Spread the brown bread crumbs on a baking tray and sprinkle with the caster sugar.
  2. Toast in a moderately hot oven, 190°C (375°F/Gas 5) for 10-15 minutes, until a good brown colour.
  3. The sugar should just be turning into caramel.
  4. Leave to cool before crumbling into the partially frozen Mousse Base for Ice Cream, together with the rum.
  5. Mix well with a metal spoon and return to the freezer until solid.
  6. You should eat this within a day or two of making, as otherwise the crumbs will gradually soften.


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