Toasted Sourdough Treacle Ice Cream
A no-churn ice cream combining a rich dairy base with caramelised, buttery sourdough crumbs and a deep hit of dark treacle.
Source
Recipe Info
Servings: 6
Prep: 30m
Cook: 20m
Total: 6h 30m
Ingredients
- 125g stale sourdough bread, torn into chunks or blitzed into rough crumbs
- 25g unsalted butter, melted
- 50g caster sugar
- 300ml double cream, whipped to soft peaks
- 397g condensed milk (one standard tin)
- 2-3 tbsp black treacle, to taste
- A generous pinch of flaked salt
Instructions
- Preheat the oven to 180°C. Toss the sourdough crumbs in the melted butter and caster sugar until fully coated.
- Spread on a baking tray and bake for 20 minutes until deeply golden, dark and crunchy. Let cool completely, then blitz into rough, chewy breadcrumbs.
- In a large bowl, whip the double cream until it holds soft peaks.
- In a separate bowl, whisk together the condensed milk and black treacle until smooth and evenly combined.
- Gently fold the whipped cream into the treacle and condensed milk mixture, then fold in most of the toasted sourdough breadcrumbs, reserving a small handful for topping.
- Spoon the mixture into a loaf tin or freezer-proof container, scatter the remaining crumbs over the top, and freeze for at least 6 hours until firm. Let it soften at room temperature for 10 minutes before scooping.