Brown Bread Ice Cream

    1 hour 10 min

    This is my grandfather's recipe - he uses quite a novel ingredient to simulate the 'brown bread', and it works a treat!

    10 people made this

    Serves: 32 

    • 175g wheat and barley cereal (eg Grape-Nuts©)
    • 700ml milk
    • 5 eggs, beaten
    • 220g dark brown soft sugar
    • 200g caster sugar
    • 1 (397g) tin condensed sweetened milk
    • 475ml single cream
    • 1 tablespoon maple flavouring
    • 1 tablespoon vanilla extract

    Prep:10min  ›  Extra time:1hr freezing  ›  Ready in:1hr10min 

    1. Place cereal in a bowl and pour in enough milk to cover (125 to 200ml); set aside. In a large bowl, combine eggs, dark brown soft sugar, caster sugar, condensed milk, cream, maple flavouring and vanilla. Stir until smooth. Place in freezer canister of ice cream maker. Stir in enough milk to reach fill line.
    2. Freeze according to manufacturers' directions. When ice cream begins to solidify, add cereal mixture before freezing completely.

    Maple flavouring...

    Maple flavouring gives a touch of maple syrup flavour and is available to purchase online or from specialty shops. In a pinch, try using maple syrup (though the maple flavour won't be as concentrated).

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    Reviews in English (9)


    Just a comment really, because I've never tried this recipe. I thought people might be wondering why this is called "brown bread ice cream" when there is no brown bread in it. Well, brown bread ice cream is an old British treat and certainly did not contain Grape Nuts! You literally made your own toffee-flavored chunks by combining brown bread crumbs with sugar and caramelizing them in the oven. Then blend with traditional vanilla base ice cream ingredients for a unique frozen dessert.  -  22 Jun 2007  (Review from Allrecipes US | Canada)


    Grandpa B's recipe is the best! We like to use pasturized egg product instead of raw eggs.  -  09 Jul 2005  (Review from Allrecipes US | Canada)


    I have tried every flavor of ice cream over the years but nothing excited my tastebuds like this. A truly wonderful find. I shared this recipe with my family along with a dish of ice cream. I should have kept this one a secret.  -  31 May 2002  (Review from Allrecipes US | Canada)