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Brown Bread Ice Cream

We really enjoy making this traditional recipe. We love our brown bread ice cream with a side of fresh strawberries and whipped cream.

Serves: 2 - 3

Cooking time: 20 Minutes + Freezing time


·        85g (3oz) Brown breadcrumbs 

·        55g (2oz) Demerara sugar

·        55g (2oz) Hazelnuts (Skinned & Chopped)

·        3 Free Range Eggs

·        110g (4oz) Caster sugar

·        ¾ pint Cotteswold Double Cream


  1. Combine the breadcrumbs, sugar and hazelnuts and place under the grill, stirring occasionally, until lightly golden. Leave to cool.

  2. Separate the yolk and the egg whites (discard the yolk), whip the egg whites until stiff and work in the caster sugar.

  3. Lightly stir the breadcrumb mixture into the meringue mix.

  4. Lightly whip the Cotteswold Double Cream and fold in half of it into the meringue and breadcrumb mixture.

  5. Pour mixture into a 2-pint, freezer-proof mould.

  6. Cover, seal and freeze until the mixture is solid.

  7. Serve with the remaining whipped cream and any leftover hazelnuts.


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