30+ Flavorful Brown Bread Ice Cream Recipes You Must Try

Ice cream is a beloved treat enjoyed by many around the world, but if you’re looking to try something unique, you might want to explore the unexpected yet delightful world of brown bread ice cream.

This creative dessert combines the comforting, earthy flavors of toasted brown bread with the indulgent creaminess of ice cream, resulting in a dessert that is both nostalgic and innovative.

Whether you’re a fan of classic flavors or more adventurous combinations, brown bread ice cream can be easily adapted to suit a wide range of taste preferences.

In this article, we’ve rounded up 30+ brown bread ice cream recipes that explore various textures, flavors, and ingredients.

From the crunch of caramelized nuts to the rich essence of cinnamon, these recipes will add a unique twist to your ice cream game.

Perfect for those who enjoy combining traditional desserts with something new, this list is sure to inspire you to create your own perfect batch of brown bread ice cream.

30+ Flavorful Brown Bread Ice Cream Recipes You Must Try

Brown bread ice cream is the ultimate fusion of comfort and creativity. It’s the perfect dessert for anyone who loves experimenting with flavors while still enjoying the familiar warmth of toasted bread and sweetness of ice cream.

With the 30+ recipes shared here, you now have an abundance of ideas to mix and match ingredients, whether you’re after a crunchy topping, a swirl of fudge, or a spicy kick of cinnamon.

Each recipe offers its own twist on this wonderful, versatile dessert, and they’re sure to impress at any occasion.

So, the next time you’re in the mood for something truly different, reach for your brown bread, churn up some ice cream, and let your taste buds enjoy the adventure.

Classic Brown Bread Ice Cream

This Classic Brown Bread Ice Cream is a simple yet luxurious dessert that celebrates the natural sweetness of caramelized brown bread. The creamy custard base blends seamlessly with the crunchy brown bread crumbs, creating a textural delight. Whether served on its own or alongside a warm dessert, this recipe is sure to transport you to the golden days of traditional treats.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 5 egg yolks
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 1/2 cups brown bread crumbs
• 3 tbsp brown sugar
• 2 tbsp unsalted butter

Instructions:

1. Prepare the Brown Bread Crumbs: Preheat the oven to 350°F (175°C). Toss brown bread crumbs with melted butter and brown sugar. Spread evenly on a baking sheet and bake for 10-15 minutes, stirring occasionally, until golden and crispy. Let cool.
2. Make the Custard Base: In a saucepan, heat cream and milk over medium heat until warm (do not boil). In a bowl, whisk egg yolks with sugar until pale. Gradually pour the warm cream mixture into the egg mixture, whisking continuously.
3. Cook the Custard: Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Remove from heat and stir in vanilla extract.
4. Combine: Chill the custard in the refrigerator for at least 4 hours. Once chilled, churn the custard in an ice cream maker. During the last 5 minutes of churning, fold in the brown bread crumbs.
5. Freeze: Transfer to an airtight container and freeze for 2-3 hours before serving.

This Classic Brown Bread Ice Cream is a timeless dessert that pairs beautifully with fresh fruits or a drizzle of caramel sauce. Its warm, nutty notes and creamy texture make it a must-try for any ice cream enthusiast.

Honeyed Brown Bread Ice Cream with Almonds

Sweetened with natural honey and enriched with the crunch of toasted almonds, this Honeyed Brown Bread Ice Cream adds a touch of elegance to a traditional favorite. It’s a perfect dessert for those who love a balance of creamy, sweet, and nutty flavors.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup honey
• 5 egg yolks
• 1 tsp almond extract
• 1 1/2 cups brown bread crumbs
• 2 tbsp unsalted butter
• 1/2 cup toasted sliced almonds

Instructions:

1. Prepare the Brown Bread Crumbs: Toss brown bread crumbs with melted butter and toast in a 350°F (175°C) oven for 10-15 minutes until crisp. Set aside.
2. Create the Custard: Heat cream, milk, and honey in a saucepan over medium heat until warm. In a separate bowl, whisk egg yolks. Gradually add the warm liquid to the yolks while whisking.
3. Thicken the Custard: Return the mixture to the stove and cook over low heat, stirring constantly, until the custard thickens. Stir in almond extract and cool completely.
4. Churn the Ice Cream: Churn the chilled custard in an ice cream maker. Fold in toasted bread crumbs and almonds during the last few minutes of churning.
5. Freeze: Transfer to a container and freeze for 2 hours before serving.

This Honeyed Brown Bread Ice Cream offers an elevated dessert experience with its natural sweetness and satisfying crunch. It’s ideal for entertaining guests or savoring during quiet moments.

Brown Bread Ice Cream with Chocolate Swirls

Brown Bread Ice Cream with Chocolate Swirls combines the traditional flavor of caramelized brown bread with rich ribbons of chocolate. This recipe brings together the best of two dessert worlds: creamy ice cream and luscious chocolate.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 5 egg yolks
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 1/2 cups brown bread crumbs
• 3 tbsp brown sugar
• 2 tbsp unsalted butter
• 1/2 cup melted dark chocolate

Instructions:

1. Prepare the Bread Crumbs: Toss brown bread crumbs with butter and brown sugar. Toast in the oven at 350°F (175°C) until golden and crisp. Let cool.
2. Make the Custard: Heat cream and milk until warm. Whisk egg yolks with sugar, gradually adding the warm liquid. Cook over low heat, stirring until thickened. Add vanilla extract and cool.
3. Churn and Swirl: Churn the chilled custard in an ice cream maker. Fold in bread crumbs during the last few minutes. Drizzle melted chocolate in layers as you transfer the ice cream to a container, creating swirls.
4. Freeze: Freeze for at least 3 hours before serving.

Brown Bread Ice Cream with Chocolate Swirls is a decadent twist on a classic dessert. The contrast of creamy ice cream and bittersweet chocolate swirls makes it a show-stopping treat for any occasion.

Enjoy the rich flavors and textures of these brown bread ice creams, each offering its own unique twist. Experiment with toppings and pairings to make these recipes truly your own!

Caramelized Brown Bread Ice Cream

This Caramelized Brown Bread Ice Cream takes the rustic flavor of brown bread and elevates it with a rich caramel twist. The crunchy caramelized bread crumbs bring depth and texture to the velvety custard, making it a perfect treat for caramel lovers.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 5 egg yolks
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1 1/2 cups brown bread crumbs
• 1/4 cup brown sugar
• 2 tbsp unsalted butter

Instructions:

1. Prepare Caramelized Bread Crumbs: Heat butter in a skillet over medium heat. Add brown sugar and stir until it melts. Toss in the bread crumbs and cook until coated and golden. Spread on parchment paper to cool.
2. Make the Custard Base: Heat cream and milk in a saucepan until warm. In a bowl, whisk egg yolks with sugar. Gradually pour the warm mixture into the yolks while whisking.
3. Cook the Custard: Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens. Remove from heat and stir in vanilla. Chill for at least 4 hours.
4. Churn and Combine: Churn the chilled custard in an ice cream maker. Fold in the caramelized bread crumbs during the last few minutes.
5. Freeze: Transfer to an airtight container and freeze for 2-3 hours before serving.

The buttery caramel flavor of this ice cream is complemented by the crunch of the bread crumbs, creating a dessert that’s both indulgent and satisfying. Pair it with a drizzle of caramel sauce for an extra luxurious treat.

Cinnamon Brown Bread Ice Cream

Cinnamon Brown Bread Ice Cream adds a warm, spicy touch to this classic dessert. The hint of cinnamon enhances the nutty flavor of the toasted brown bread crumbs, making it a comforting treat perfect for chilly evenings or festive gatherings.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 5 egg yolks
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 1/2 cups brown bread crumbs
• 2 tbsp unsalted butter

Instructions:

1. Toast the Bread Crumbs: Preheat the oven to 350°F (175°C). Toss bread crumbs with melted butter and spread them on a baking sheet. Toast for 10-15 minutes, stirring occasionally, until crispy.
2. Infuse with Cinnamon: Heat cream and milk in a saucepan with cinnamon until warm. In a separate bowl, whisk egg yolks with sugar. Gradually add the warm cinnamon mixture to the yolks.
3. Cook the Custard: Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened. Stir in vanilla extract. Chill for 4 hours.
4. Churn and Combine: Churn the custard in an ice cream maker. Fold in the toasted bread crumbs during the final minutes of churning.
5. Freeze: Transfer to a container and freeze for at least 2 hours before serving.

This Cinnamon Brown Bread Ice Cream is a cozy and flavorful dessert that pairs wonderfully with spiced cookies or warm apple pie. Its comforting notes of cinnamon make it a seasonal favorite.

Brown Bread Ice Cream with Rum Raisins

This Brown Bread Ice Cream with Rum Raisins combines the rustic charm of toasted bread crumbs with the sweet, boozy flavor of rum-soaked raisins. It’s an indulgent treat that brings a sophisticated twist to traditional ice cream.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 5 egg yolks
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1/4 cup dark rum
• 1/2 cup raisins
• 1 1/2 cups brown bread crumbs
• 2 tbsp unsalted butter

Instructions:

1. Prepare Rum Raisins: Soak raisins in rum for at least 2 hours or overnight.
2. Toast the Bread Crumbs: Toss brown bread crumbs with melted butter and toast in a 350°F (175°C) oven until crispy. Let cool.
3. Make the Custard Base: Heat cream and milk in a saucepan until warm. In a separate bowl, whisk egg yolks with sugar. Gradually add the warm mixture to the yolks.
4. Cook the Custard: Return the mixture to the saucepan and cook until thickened. Stir in vanilla extract and chill for 4 hours.
5. Churn and Fold: Churn the chilled custard in an ice cream maker. Fold in the toasted bread crumbs and rum-soaked raisins during the last few minutes.
6. Freeze: Transfer to a container and freeze for 2-3 hours before serving.

The combination of sweet, chewy rum raisins and crunchy bread crumbs gives this ice cream a delightful contrast of flavors and textures. Serve it in fancy dessert bowls for a touch of elegance or as an accompaniment to your favorite cakes.

These three recipes take brown bread ice cream to new heights by infusing them with exciting flavors and textures. Whether you crave caramel, cinnamon, or a boozy twist, there’s a recipe here to delight your taste buds!

Brown Bread Ice Cream with Butterscotch Swirl

This Brown Bread Ice Cream with Butterscotch Swirl is a decadent dessert that takes the rich, nutty flavor of brown bread to a whole new level with the indulgent sweetness of homemade butterscotch. The creamy texture of the ice cream pairs perfectly with the smooth butterscotch ribbons, creating a comforting, irresistible treat.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 5 egg yolks
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1 1/2 cups brown bread crumbs
• 2 tbsp unsalted butter
• 1/2 cup brown sugar
• 1/4 cup heavy cream (for butterscotch sauce)

Instructions:

1. Prepare the Bread Crumbs: Preheat the oven to 350°F (175°C). Toss bread crumbs with butter and bake until golden and crispy, about 10-15 minutes. Let them cool.
2. Make the Custard: Heat cream and milk in a saucepan until warm. In a separate bowl, whisk egg yolks with sugar. Gradually add the warm liquid to the yolks, whisking continuously.
3. Cook the Custard: Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens. Stir in vanilla extract and let the custard cool in the refrigerator for at least 4 hours.
4. Make the Butterscotch Swirl: In a small saucepan, melt butter over medium heat. Add brown sugar and stir until dissolved. Gradually pour in 1/4 cup cream and continue stirring until the mixture thickens. Remove from heat and let it cool.
5. Churn and Combine: Churn the custard in an ice cream maker. Once the ice cream is ready, drizzle in the butterscotch sauce and fold in the toasted bread crumbs.
6. Freeze: Transfer to a container and freeze for 2-3 hours before serving.

The rich butterscotch swirl combined with the nutty bread crumbs creates a delightful balance of sweetness and texture. This dessert is perfect for special occasions or when you’re craving something extra indulgent.

Spicy Brown Bread Ice Cream with Ginger

This Spicy Brown Bread Ice Cream with Ginger brings a warm kick of spice to the classic brown bread flavor. The addition of fresh ginger and cinnamon enhances the sweetness of the bread, giving it an unexpected depth. This ice cream is ideal for those who enjoy a zesty twist on traditional desserts.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 5 egg yolks
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1 1/2 cups brown bread crumbs
• 2 tbsp unsalted butter

Instructions:

1. Toast the Bread Crumbs: Preheat the oven to 350°F (175°C). Toss bread crumbs with melted butter and bake for 10-15 minutes until golden. Let them cool.
2. Infuse the Cream: Heat cream, milk, ginger, and cinnamon in a saucepan until warm, but not boiling.
3. Make the Custard: Whisk egg yolks with sugar in a separate bowl. Gradually add the warm milk mixture to the yolks while whisking. Return the mixture to the saucepan and cook over low heat until it thickens.
4. Chill the Custard: Remove the custard from heat, stir in vanilla extract, and chill for at least 4 hours.
5. Churn and Combine: Churn the chilled custard in an ice cream maker. Once churned, fold in the toasted bread crumbs.
6. Freeze: Transfer to a container and freeze for 2-3 hours before serving.

The spicy warmth from the ginger and cinnamon in this Brown Bread Ice Cream gives it a cozy, comforting feeling. This ice cream is perfect for the cooler months or for anyone who enjoys a dessert with a hint of spice.

Maple Brown Bread Ice Cream

Maple Brown Bread Ice Cream is a luxurious twist on traditional brown bread ice cream. The deep, rich sweetness of maple syrup complements the crunchy bread crumbs, creating a dessert that’s both comforting and sophisticated. This is a perfect dessert for maple syrup lovers or anyone looking for a new, flavorful ice cream experience.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 5 egg yolks
• 3/4 cup maple syrup
• 1 tsp vanilla extract
• 1 1/2 cups brown bread crumbs
• 2 tbsp unsalted butter

Instructions:

1. Prepare the Bread Crumbs: Preheat the oven to 350°F (175°C). Toss bread crumbs with butter and bake for 10-15 minutes until golden and crispy. Let them cool.
2. Make the Custard: In a saucepan, heat cream and milk until warm. Whisk together egg yolks and maple syrup until smooth, then gradually add the warm milk mixture to the egg yolks.
3. Cook the Custard: Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens. Stir in vanilla extract and chill for at least 4 hours.
4. Churn and Combine: Churn the chilled custard in an ice cream maker. In the last few minutes, fold in the toasted bread crumbs.
5. Freeze: Transfer to a container and freeze for 2-3 hours before serving.

The combination of rich maple syrup and toasted brown bread crumbs creates an indulgent ice cream that’s both comforting and sweet. Pair it with a hot cup of coffee or enjoy it on its own for a truly delightful dessert.

These three new brown bread ice cream recipes bring together unique flavor profiles to elevate your dessert experience. Whether you’re craving the sweetness of maple, the warmth of ginger, or the richness of butterscotch, these recipes offer something for every taste. Enjoy!

Chocolate Brown Bread Ice Cream

This Chocolate Brown Bread Ice Cream combines the rich, deep flavor of chocolate with the nutty crunch of brown bread crumbs. The chocolate enhances the sweetness of the bread, creating a dessert that’s both comforting and indulgent. With its smooth, velvety texture and crunchy bits, it’s a treat that will satisfy both chocolate lovers and those seeking a unique twist on ice cream.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 5 egg yolks
• 3/4 cup sugar
• 1/2 cup cocoa powder
• 1 tsp vanilla extract
• 1 1/2 cups brown bread crumbs
• 2 tbsp unsalted butter

Instructions:

1. Toast the Bread Crumbs: Preheat the oven to 350°F (175°C). Toss bread crumbs with melted butter and bake for 10-15 minutes until golden and crispy. Let them cool.
2. Make the Chocolate Custard: In a saucepan, whisk together cocoa powder, sugar, and milk. Heat the mixture over low heat until smooth. In a separate bowl, whisk egg yolks, then slowly add the warm cocoa mixture to the yolks.
3. Cook the Custard: Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens. Stir in vanilla extract and chill for at least 4 hours.
4. Churn and Combine: Churn the chilled custard in an ice cream maker. Once ready, fold in the toasted bread crumbs.
5. Freeze: Transfer to a container and freeze for 2-3 hours before serving.

The smooth, chocolaty base of this ice cream is complemented perfectly by the crunchy brown bread crumbs, making each bite a delightful contrast of textures. It’s a perfect treat for those looking for a unique chocolate dessert that offers more than just sweetness.

Brown Bread Ice Cream with Honey Almond Crunch

This Brown Bread Ice Cream with Honey Almond Crunch is an irresistible combination of sweet, crunchy, and creamy textures. The honey-glazed almonds add a perfect contrast to the nutty brown bread crumbs, creating a sophisticated dessert that’s rich in both flavor and texture. It’s ideal for anyone who loves a sweet and slightly savory ice cream experience.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 5 egg yolks
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1 1/2 cups brown bread crumbs
• 2 tbsp unsalted butter
• 1/2 cup sliced almonds
• 2 tbsp honey

Instructions:

1. Prepare the Almond Crunch: In a skillet, toast the sliced almonds over medium heat for a few minutes until golden. Drizzle with honey and cook for another minute until caramelized. Set aside to cool.
2. Toast the Bread Crumbs: Preheat the oven to 350°F (175°C). Toss bread crumbs with butter and bake until golden, about 10-15 minutes. Let them cool.
3. Make the Custard: In a saucepan, heat cream and milk until warm. In a separate bowl, whisk together egg yolks and sugar. Slowly pour the warm cream mixture into the egg yolks, whisking continuously.
4. Cook the Custard: Return the mixture to the saucepan and cook over low heat until thickened. Stir in vanilla extract and chill the custard for at least 4 hours.
5. Churn and Combine: Churn the chilled custard in an ice cream maker. In the last few minutes, fold in the toasted bread crumbs and honey almond crunch.
6. Freeze: Transfer to an airtight container and freeze for 2-3 hours before serving.

The honey almond crunch adds a delightful sweetness and texture to the creamy, nutty brown bread ice cream. It’s a dessert that feels luxurious, with the perfect balance of rich flavor and satisfying crunch. Great for special occasions or as a treat after dinner.

Tropical Brown Bread Ice Cream with Pineapple

This Tropical Brown Bread Ice Cream with Pineapple brings a refreshing tropical twist to the classic brown bread ice cream. The sweet and tart pineapple chunks blend beautifully with the nutty brown bread crumbs, creating a vibrant, refreshing, and unique dessert. This recipe offers a fun way to enjoy tropical flavors with the comfort of a familiar, rustic base.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 5 egg yolks
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1 1/2 cups brown bread crumbs
• 2 tbsp unsalted butter
• 1 cup fresh pineapple chunks
• 1 tbsp lime juice

Instructions:

1. Prepare the Pineapple: In a bowl, combine the pineapple chunks with lime juice and let sit for 15 minutes. Drain the excess juice before adding it to the ice cream base.
2. Toast the Bread Crumbs: Preheat the oven to 350°F (175°C). Toss bread crumbs with butter and bake until golden, about 10-15 minutes. Let them cool.
3. Make the Custard: In a saucepan, heat cream and milk until warm. In a separate bowl, whisk together egg yolks and sugar. Gradually pour the warm mixture into the yolks while whisking.
4. Cook the Custard: Return the mixture to the saucepan and cook over low heat until thickened. Stir in vanilla extract and chill for at least 4 hours.
5. Churn and Combine: Churn the chilled custard in an ice cream maker. When nearly done, fold in the toasted bread crumbs and pineapple chunks.
6. Freeze: Transfer to an airtight container and freeze for 2-3 hours before serving.

The tropical flavor of pineapple combined with the nutty brown bread crumbs makes this ice cream a delightful blend of sweet, tart, and savory. It’s perfect for those looking to enjoy a tropical dessert that’s a little different from the norm, offering an exciting and refreshing treat.

These three new brown bread ice cream recipes offer a delicious blend of rich, comforting flavors and unexpected twists. Whether you’re craving chocolate, honey almond, or a tropical pineapple flavor, these unique recipes are sure to satisfy any ice cream lover’s cravings.

Brown Bread Ice Cream with Caramelized Banana

This Brown Bread Ice Cream with Caramelized Banana takes comfort food to the next level by pairing the nutty, toasted bread crumbs with the sweetness of caramelized bananas. The warm, melt-in-your-mouth bananas provide a soft contrast to the crunchy bread, creating a harmonious balance of textures and flavors. It’s the perfect dessert for banana lovers or anyone looking to try something new and delicious.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 5 egg yolks
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1 1/2 cups brown bread crumbs
• 2 tbsp unsalted butter
• 2 ripe bananas, sliced
• 2 tbsp brown sugar
• 1 tbsp butter (for caramelizing)

Instructions:

1. Caramelize the Bananas: In a skillet, melt 1 tablespoon butter over medium heat. Add sliced bananas and brown sugar, cooking for 2-3 minutes until the bananas are caramelized and golden. Set aside to cool.
2. Toast the Bread Crumbs: Preheat the oven to 350°F (175°C). Toss bread crumbs with melted butter and bake for 10-15 minutes until golden and crispy. Let them cool.
3. Make the Custard: In a saucepan, heat cream and milk until warm. In a separate bowl, whisk together egg yolks and sugar. Slowly pour the warm mixture into the egg yolks, whisking continuously.
4. Cook the Custard: Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens. Stir in vanilla extract and chill for at least 4 hours.
5. Churn and Combine: Churn the chilled custard in an ice cream maker. In the last few minutes, gently fold in the caramelized banana slices and toasted bread crumbs.
6. Freeze: Transfer to a container and freeze for 2-3 hours before serving.

The warm, caramelized banana slices add a rich sweetness that pairs beautifully with the nutty, crunchy brown bread ice cream. This dessert is perfect for those who enjoy the combination of soft fruit with a creamy, indulgent base. It’s a comforting treat with a gourmet twist!

Brown Bread Ice Cream with Maple Pecan Swirl

This Brown Bread Ice Cream with Maple Pecan Swirl combines the rustic, hearty flavor of brown bread with the sweet, nutty richness of maple syrup and toasted pecans. The maple syrup adds a luxurious sweetness, while the pecans provide a crunchy element, creating a perfect balance of flavors and textures. It’s an ice cream that feels like a cozy, autumn-inspired treat, but it’s perfect to enjoy all year round.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 5 egg yolks
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1 1/2 cups brown bread crumbs
• 2 tbsp unsalted butter
• 1 cup pecans, chopped
• 1/4 cup maple syrup

Instructions:

1. Toast the Bread Crumbs: Preheat the oven to 350°F (175°C). Toss bread crumbs with melted butter and bake for 10-15 minutes until golden and crispy. Let them cool.
2. Toast the Pecans: In a skillet, toast the chopped pecans over medium heat until fragrant and golden, about 5 minutes. Set aside to cool.
3. Make the Custard: In a saucepan, heat cream and milk until warm. In a separate bowl, whisk together egg yolks and sugar. Gradually add the warm milk mixture to the egg yolks, whisking continuously.
4. Cook the Custard: Return the mixture to the saucepan and cook over low heat until it thickens. Stir in vanilla extract and chill for at least 4 hours.
5. Make the Maple Swirl: In a small saucepan, heat maple syrup over low heat until it thickens slightly, about 2-3 minutes.
6. Churn and Combine: Churn the chilled custard in an ice cream maker. When the ice cream is nearly done, swirl in the maple syrup and fold in the toasted pecans and toasted bread crumbs.
7. Freeze: Transfer to an airtight container and freeze for 2-3 hours before serving.

The maple pecan swirl adds a delightful sweetness and crunch to the creamy, nutty brown bread ice cream. The combination of toasted pecans, maple syrup, and bread crumbs creates a perfectly balanced dessert that’s rich and comforting, with just the right amount of sweetness. It’s ideal for a special treat or a cozy evening dessert.

Brown Bread Ice Cream with Cinnamon Apple Compote

This Brown Bread Ice Cream with Cinnamon Apple Compote combines the classic flavors of fall with the rustic crunch of brown bread. The cinnamon apple compote adds a fruity, spiced sweetness that pairs beautifully with the creamy ice cream base, while the bread crumbs provide a satisfying crunch. This is an ideal dessert for cooler months or any time you’re craving something warm and comforting.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 5 egg yolks
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1 1/2 cups brown bread crumbs
• 2 tbsp unsalted butter
• 2 apples, peeled and chopped
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1 tbsp lemon juice

Instructions:

1. Make the Cinnamon Apple Compote: In a saucepan, combine the chopped apples, brown sugar, cinnamon, and lemon juice. Cook over medium heat for 10 minutes, stirring occasionally, until the apples soften and the mixture thickens. Let it cool completely.
2. Toast the Bread Crumbs: Preheat the oven to 350°F (175°C). Toss bread crumbs with melted butter and bake for 10-15 minutes until golden and crispy. Let them cool.
3. Make the Custard: In a saucepan, heat cream and milk until warm. In a separate bowl, whisk together egg yolks and sugar. Gradually add the warm milk mixture to the egg yolks, whisking continuously.
4. Cook the Custard: Return the mixture to the saucepan and cook over low heat until it thickens. Stir in vanilla extract and chill for at least 4 hours.
5. Churn and Combine: Churn the chilled custard in an ice cream maker. In the last few minutes, gently fold in the cinnamon apple compote and toasted bread crumbs.
6. Freeze: Transfer to an airtight container and freeze for 2-3 hours before serving.

The warm, spiced apple compote adds a burst of flavor and texture to the creamy, nutty brown bread ice cream. With the cinnamon and apple flavors complementing the toasted bread, this dessert is a cozy, autumn-inspired treat that can be enjoyed year-round. It’s perfect for those who love a sweet and spiced ice cream with a hearty twist.

These three new brown bread ice cream recipes offer delightful variations to enjoy this unique flavor base in different ways. Whether you’re craving caramelized bananas, maple pecans, or cinnamon apple compote, each of these recipes brings something special to your dessert table.

Brown Bread Ice Cream with Chocolate Chunks and Sea Salt

For those who love the combination of sweet and savory, this Brown Bread Ice Cream with Chocolate Chunks and Sea Salt is the ultimate treat. The crunchy toasted bread crumbs provide a nutty base, while the rich chocolate chunks offer a creamy, indulgent texture. A sprinkle of sea salt enhances the flavor, adding a savory touch to this sweet masterpiece. It’s the perfect dessert for chocolate lovers with a savory twist.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 5 egg yolks
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1 1/2 cups brown bread crumbs
• 2 tbsp unsalted butter
• 1/2 cup dark chocolate chunks
• 1 tsp sea salt

Instructions:

1. Toast the Bread Crumbs: Preheat the oven to 350°F (175°C). Toss the bread crumbs with melted butter and bake for 10-15 minutes until golden and crispy. Let them cool.
2. Make the Custard: In a saucepan, heat cream and milk until warm. In a separate bowl, whisk together egg yolks and sugar. Gradually add the warm cream mixture to the egg yolks, whisking constantly to avoid curdling.
3. Cook the Custard: Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens. Stir in the vanilla extract and chill for at least 4 hours.
4. Churn and Combine: Churn the chilled custard in an ice cream maker. In the last few minutes, fold in the chocolate chunks and toasted bread crumbs.
5. Finish with Sea Salt: Once the ice cream is churned, sprinkle the sea salt over the top and mix gently to incorporate.
6. Freeze: Transfer to an airtight container and freeze for 2-3 hours before serving.

The chocolate chunks add a rich, creamy element to the brown bread ice cream, while the sea salt elevates the flavor profile with a savory contrast to the sweetness. This is a perfect treat for those who enjoy a balance of flavors that’s both indulgent and sophisticated. It’s the perfect balance of sweet and savory, sure to please your taste buds!

Brown Bread Ice Cream with Roasted Strawberry Swirl

If you’re a fan of fresh fruit desserts, this Brown Bread Ice Cream with Roasted Strawberry Swirl is sure to impress. The roasted strawberries bring out their natural sweetness and tanginess, which contrasts perfectly with the creamy and nutty brown bread base. The soft, gooey swirl of strawberries in the ice cream adds a burst of flavor in every bite, making this dessert a fresh, delicious way to enjoy brown bread ice cream.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 5 egg yolks
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1 1/2 cups brown bread crumbs
• 2 tbsp unsalted butter
• 1 lb fresh strawberries, hulled and halved
• 2 tbsp honey
• 1 tsp lemon juice

Instructions:

1. Roast the Strawberries: Preheat the oven to 375°F (190°C). Toss the strawberries with honey and lemon juice, then spread them on a baking sheet. Roast for 20 minutes, stirring halfway through, until the strawberries are soft and caramelized. Let them cool.
2. Toast the Bread Crumbs: Preheat the oven to 350°F (175°C). Toss the bread crumbs with melted butter and bake for 10-15 minutes until golden and crispy. Let them cool.
3. Make the Custard: In a saucepan, heat cream and milk until warm. In a separate bowl, whisk together egg yolks and sugar. Gradually add the warm milk mixture to the egg yolks, whisking constantly.
4. Cook the Custard: Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens. Stir in vanilla extract and chill for at least 4 hours.
5. Churn and Combine: Churn the chilled custard in an ice cream maker. During the last few minutes, gently swirl in the roasted strawberries and fold in the toasted bread crumbs.
6. Freeze: Transfer to a container and freeze for 2-3 hours before serving.

The roasted strawberry swirl adds a fresh, fruity flavor to the creamy, nutty brown bread ice cream, creating a beautiful balance of flavors. The warm caramelized strawberries provide a lovely contrast to the crisp, crunchy bread, making this dessert a delightful treat for any occasion. It’s an elegant way to enjoy a seasonal favorite!

Brown Bread Ice Cream with Espresso Chocolate Fudge Ripple

Coffee lovers will adore this Brown Bread Ice Cream with Espresso Chocolate Fudge Ripple. The brown bread base adds an earthy, hearty flavor that pairs perfectly with the rich espresso and chocolate fudge ripple. The combination of coffee’s bitterness with the sweet chocolate creates a sophisticated, indulgent dessert that’s perfect for a coffee date or a quiet evening.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 5 egg yolks
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1 1/2 cups brown bread crumbs
• 2 tbsp unsalted butter
• 2 tbsp instant espresso powder
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup heavy cream (for fudge ripple)

Instructions:

1. Make the Espresso Chocolate Fudge Ripple: In a saucepan, heat 1/4 cup of cream and espresso powder over low heat, stirring until smooth. Add the chocolate chips and stir until melted and the mixture is smooth. Set aside to cool.
2. Toast the Bread Crumbs: Preheat the oven to 350°F (175°C). Toss the bread crumbs with melted butter and bake for 10-15 minutes until golden and crispy. Let them cool.
3. Make the Custard: In a saucepan, heat cream and milk until warm. In a separate bowl, whisk together egg yolks and sugar. Gradually add the warm milk mixture to the egg yolks, whisking continuously.
4. Cook the Custard: Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens. Stir in vanilla extract and chill for at least 4 hours.
5. Churn and Combine: Churn the chilled custard in an ice cream maker. In the last few minutes, gently fold in the toasted bread crumbs and swirl in the espresso chocolate fudge ripple.
6. Freeze: Transfer to a container and freeze for 2-3 hours before serving.

The espresso chocolate fudge ripple adds a rich, decadent layer of flavor to the creamy, toasted brown bread base. The bitterness of the coffee is perfectly complemented by the sweet, velvety chocolate fudge, making this ice cream a true treat for coffee and chocolate lovers alike. This dessert is bold, indulgent, and sure to satisfy any sweet tooth.

These three new brown bread ice cream recipes are perfect for those who love to experiment with unique flavor combinations. Whether you’re enjoying the rich espresso chocolate fudge, fresh roasted strawberries, or the salty-sweet balance of chocolate and sea salt, each one offers a different yet equally delightful experience. Enjoy!

Brown Bread Ice Cream with Cinnamon Swirl and Caramel Crunch

This Brown Bread Ice Cream with Cinnamon Swirl and Caramel Crunch combines the rich flavors of toasted brown bread and warm cinnamon, creating a nostalgic dessert with a modern twist. The caramel crunch adds a sweet, crispy texture, while the cinnamon swirl provides a fragrant, aromatic touch. It’s a dessert that evokes cozy moments, perfect for those who enjoy comforting yet innovative flavors.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 5 egg yolks
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1 1/2 cups brown bread crumbs
• 2 tbsp unsalted butter
• 1 tsp ground cinnamon
• 1/2 cup caramel sauce (store-bought or homemade)
• 1/2 cup caramelized sugar (for crunch)

Instructions:

1. Toast the Bread Crumbs: Preheat the oven to 350°F (175°C). Toss the bread crumbs with melted butter and bake for 10-15 minutes until golden brown and crispy. Let them cool.
2. Make the Custard: In a saucepan, heat the cream and milk over medium heat until warm. In a separate bowl, whisk together egg yolks and sugar. Slowly add the warm milk mixture to the egg yolks, stirring constantly.
3. Cook the Custard: Return the mixture to the saucepan and cook over low heat, stirring until it thickens. Stir in the vanilla extract and ground cinnamon. Chill for at least 4 hours.
4. Prepare Caramelized Sugar: To make the caramel crunch, place sugar in a small saucepan over low heat. Stir continuously until it melts into a golden, amber caramel. Pour it onto a parchment-lined baking sheet and let it harden. Once cooled, break into small chunks.
5. Churn and Combine: Churn the custard in an ice cream maker until thickened. In the last few minutes, gently fold in the toasted bread crumbs, cinnamon swirl, and chunks of caramelized sugar.
6. Freeze: Transfer to a container and freeze for 2-3 hours until firm.

This Brown Bread Ice Cream with Cinnamon Swirl and Caramel Crunch is a cozy, indulgent treat perfect for chilly evenings. The earthy brown bread combined with the sweet cinnamon swirl and crispy caramel crunch creates a dessert that feels both nostalgic and luxurious. It’s a flavor-packed delight that’s sure to impress your guests or satisfy your own cravings for a comforting ice cream experience.

Brown Bread Ice Cream with Nutty Hazelnut Fudge Swirl

For those who love the combination of nuts and chocolate, this Brown Bread Ice Cream with Nutty Hazelnut Fudge Swirl is a must-try. The richness of toasted hazelnuts enhances the nutty flavor of the brown bread base, while the smooth, velvety fudge swirl adds a layer of indulgent sweetness. It’s a decadent dessert that’s perfect for nut lovers and chocolate enthusiasts alike.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 5 egg yolks
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1 1/2 cups brown bread crumbs
• 2 tbsp unsalted butter
• 1 cup toasted hazelnuts, chopped
• 1/2 cup chocolate fudge sauce (store-bought or homemade)

Instructions:

1. Toast the Hazelnuts: Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast for about 10-12 minutes until golden and fragrant. Let them cool and chop coarsely.
2. Toast the Bread Crumbs: Preheat the oven to 350°F (175°C). Toss the bread crumbs with melted butter and bake for 10-15 minutes until golden brown and crispy. Let them cool.
3. Make the Custard: In a saucepan, heat cream and milk until warm. In a bowl, whisk egg yolks and sugar. Gradually add the warm milk mixture to the egg yolks, whisking constantly.
4. Cook the Custard: Return the mixture to the saucepan and cook over low heat until it thickens. Stir in the vanilla extract and chill for at least 4 hours.
5. Churn and Combine: Churn the custard in an ice cream maker. In the last few minutes, fold in the toasted bread crumbs and hazelnuts.
6. Add Fudge Swirl: Once the ice cream is churned, gently swirl in the chocolate fudge sauce.
7. Freeze: Transfer to an airtight container and freeze for 2-3 hours before serving.

The nutty hazelnuts and indulgent chocolate fudge swirl add a touch of luxury to the creamy, nutty brown bread ice cream base. This combination creates a rich and satisfying dessert that will leave your taste buds dancing with joy. Perfect for any occasion, it’s a great way to treat yourself to a sophisticated yet comforting dessert.

Brown Bread Ice Cream with Maple Pecan Praline Crunch

This Brown Bread Ice Cream with Maple Pecan Praline Crunch brings together the sweetness of maple syrup, the earthiness of toasted brown bread, and the irresistible crunch of caramelized pecans. The combination of these ingredients creates a luxurious, flavor-packed dessert that’s perfect for fall and winter celebrations. The praline crunch adds a delightful texture contrast to the smooth, creamy ice cream.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 5 egg yolks
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1 1/2 cups brown bread crumbs
• 2 tbsp unsalted butter
• 1/2 cup maple syrup
• 1 cup pecans, chopped
• 1/2 cup sugar (for praline)

Instructions:

1. Make the Pecan Praline: In a saucepan, melt sugar over low heat until it forms a golden caramel. Stir in the chopped pecans and cook for a few more minutes. Pour the caramelized pecans onto a parchment-lined baking sheet and allow them to cool and harden. Once cooled, break into small pieces.
2. Toast the Bread Crumbs: Preheat the oven to 350°F (175°C). Toss the bread crumbs with melted butter and bake for 10-15 minutes until golden brown and crispy. Let them cool.
3. Make the Custard: In a saucepan, heat the cream and milk over medium heat. Whisk together the egg yolks and sugar in a bowl. Slowly pour the warm milk mixture into the egg yolks, whisking constantly.
4. Cook the Custard: Return the mixture to the saucepan and cook on low heat until thickened. Stir in vanilla extract and maple syrup. Chill the custard for at least 4 hours.
5. Churn and Combine: Churn the custard in an ice cream maker. In the last few minutes, gently fold in the toasted bread crumbs and chopped pecan praline.
6. Freeze: Transfer the ice cream to a container and freeze for 2-3 hours before serving.

The maple pecan praline crunch adds a lovely, sweet contrast to the nutty brown bread ice cream base, creating a texture and flavor combination that’s both indulgent and comforting. With the deep richness of maple syrup and the satisfying crunch of caramelized pecans, this is the perfect dessert to enjoy after a hearty meal or during the holidays. It’s a delicious way to embrace the flavors of fall in every bite!

Note: More recipes are coming soon!