Brown Bread Ice-Cream
- Heat oven to 180°C. Spread slices of bread out on a baking tray. Bake for 15 minutes or until golden brown and dry. Remove to cool and harden, then break into small pieces.
- Leave vanilla ice-cream out of the freezer for 30 minutes, or long enough to soften but not totally melt.
- Meanwhile, process bread in a food processor to form crumbs. Stir breadcrumbs and cinnamon into the softened icecream. Return ice cream to the container and re-freeze overnight until firm.
Tip: Take care not to let the ice-cream melt completely, or it will not have the same creamy texture when it's re-frozen.
Tip: Check the ingredients label on the icec-ream container to be certain that it really is free of wheat and gluten.
Tip: There is a great variety of wheat-and-gluten free breads available today in supermarkets and health food shops. Tip: For a change, try different wheat-and-gluten-free bread flavours, such as fruit bread, in this recipe.