Nutty Brown Bread Ice–Cream

Nutty Brown Bread Ice–Cream

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To serve – 6
Preparation time – 15 minutes
+ 8 hours freezing time

An unusual but very tasty ice-cream



60 g/ 2 oz hazelnuts 75 g/ 2 ½ oz fresh brown breadcrumbs 30 g/ 1 oz demerara sugar 2 egg whites 90 g/ 3 oz caster sugar 315 ml/ 10 fl oz whipping cream 1-2 drops vanilla essence


  1. Toast hazelnuts evenly, cool, then grind coarsely in coffee grinder. Mix with breadcrumbs and demerara sugar in a bowl.
  2. Tip crumb mixture onto a baking sheet and spread out evenly. Grill under medium-hot grill, turning and shaking, until brown. Leave to cool. Whisk the egg whites in a large bowl, until stiff. Sprinkle in sugar and whisk for a further 2 minutes. In a separate bowl, whip cream with vanilla essence to soft peaks then fold into egg whites with all but 1 tablespoon of breadcrumb mixture.
  3. Turn into freezer proof container, cover and freeze for 8 hours.
  4. Remove to refrigerator 10 minutes before serving. Sprinkle with remaining breadcrumb mixture.

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