Brown Bread and Whisky Ice Cream

A generous slug of whisky adds a delightfully boozy edge to Diana Henry's no-churn frozen dessert
By Diana Henry
Brown Bread and Whisky Ice Cream
  • Rating:
  • Serves: 6-8
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes plus freezing time
  • Effort: easy


  • 20 g unsalted butter
  • 75 g brown breadcrumbs
  • 50 g dark brown sugar
  • 400 ml double cream
  • 75 g light brown sugar
  • 1 1/2 tsp vanilla extract
  • 2 1/2 tbsp whiskey


1. Melt the butter in a frying pan and add the breadcrumbs. Fry until golden, stirring often.

2. Add the dark brown sugar, pressing with the back of a wooden spoon to break down any lumps and continue frying until the sugar has caramelised the breadcrumbs. Be very careful not to burn the breadcrumbs or the sugar. Pour onto a plate and leave to cool.

3. Whip the cream until holds lose peaks, gradually adding the light soft brown sugar. Add the vanilla extract and the whisky and stir in the caramelised breadcrumbs. Put into a broad shallow container with a lid and freeze.

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