Ice-cream and cinnamon bread-crumble

Farah transforms stale bread into ice-cream reminiscent of cinnamon toast. You can fold through any other nuts or fruit you like.

Credit: Tammi Kwok

• serves

  4-6

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 2 cups bread, chopped 
• 3 tbsp caster sugar
• 1 tsp cinnamon
• 2 tbsp neutral or coconut oil
• 500 ml store-bought vanilla ice cream, softened

Chilling time: 2 hours-overnight

Instructions

1. Toss chopped bread, cinnamon and sugar and oil and place in a single layer on a lined tray. Bake for 6-7 mins. Completely cool then using a food processor pulse into crumbs.
2. In a large bowl place your ice-cream. Spoon crumbs into the softened ice-cream and add any other fruits or nuts you like, mix well, then return to the freezer to firm. Serve on waffle cones. 

 

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.