Brown Bread Vanilla Bean Ice Cream

Brown Bread Vanilla Bean Ice Cream

  • 1 tablespoon vegetable oil
  • 2 cups fresh whole-wheat bread crumbs (about 4 slices of bread)
  • 1/4 cup light brown sugar, packed
  • 1/4 teaspoon coarse salt
  • 1 cup heavy whipping cream
  • 1 cup light cream, half 'n' half, or whole milk
  • 1/2 cup powdered sugar
  • 1 tablespoon vanilla bean paste


Preheat the oven to 400.  Brush the oil onto a baking sheet.  Sprinkle the bread crumbs in an even layer on the baking sheet, then sprinkle with the brown sugar and salt.  Bake for about 10 minutes until golden brown;  stir the crumbs often and watch them carefully to ensure they don't burn.  Set aside to cool completely, then use a fork to break up the crumbs.

In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream and light cream and whip until light and frothy, about 5 minutes.  Add the powdered sugar and vanilla bean paste and whip until combined.  Stir in the cooled bread crumbs.

Freeze according to the manufacturer's instructions of your ice cream maker, then transfer to a container to freeze until firm, 4-6 hours.


Yields about 1 quart.

WW Points Plus Value:  7 points per 1/2 cup serving


Recipe adapted from Brown Bread Ice Cream from Ice Cream: The Perfect Weekend Treat, by Susanna Tee

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