Whiskey Brown Bread Ice Cream – No Churn Recipe
This Irish Whiskey Brown Bread Ice Cream is an absolute dream to eat. While this might sound like a strange combination to anyone outside of Ireland or who hasn’t tried out the infamous Brown Bread Ice Cream by Murphys Ice Cream, an incredible Dingle based ice cream producer that hand make delectable ice creams using local, high quality ingredients. This recipe is a no churn version of the creamy ice cream filled with crispy, caramelised brown soda bread crumbs with an added kick of whiskey.
So how do I make this Whiskey Brown Bread Ice Cream from scratch?
We can break this recipe down into 3 different steps;
- Ice Cream Base
- Caramelised Brown Breadcrumbs
- Mix & Freeze
Ice Cream Base
To begin making the base, add the cream to a large mixing bowl. Whisk on medium speed with an electric mixer (or use a hand whisk if you’re strong) for 2-3 minutes until thick and the cream can hold it’s own shape. Next, add in the whiskey and condensed milk and mix until combined. Cover the bowl and place into the freezer for at least 3 hours.
Caramelised Brown Breadcrumbs
While the base is chilling, place the brown sugar into a small saucepan or deep sided pan. Heat on medium for 3-4 minutes until the sugar has completely melted and become liquid. Swirl the pan as needed being careful not to burn the sugar. Remove from the heat and add in the brown soda bread crumbs. Mix together quickly and transfer onto a lined flat baking tray. Allow to cool fully before breaking into small pieces.
Mix & Freeze
Remove the partly frozen ice cream from the freezer. Remove the cover and whisk together briefly until creamy. Add the crispy brown breadcrumbs, leaving a small handful for decoration, along with the sea salt and mix together using a wooden spoon or strong rubber spatula. Transfer into a loaf tin and sprinkle the remaining crispy crumbs on top. Freeze for another 2 hours or until solid.
How do I make brown breadcrumbs?
If you don’t have enough crumbs at the bottom of your bread bin, you can make your own brown breadcrumbs. Begin by taking a few pieces of brown soda bread and placing them on a flat baking tray. Bake for 10-15 minutes at 180°c until hard and dry. Allow the bread to cool and place into a food processor and blitz until you get breadcrumbs. Alternatively, if you don’t have a food processor, you can place the cooled slices of bread into a sealable bag and smash hard with a rolling pin into small pieces.
Can I freeze my brown breadcrumbs?
You sure can! It’s a great way to use up lots of stale, dry brown soda bread. If you happen to have more than the few slices required for this recipe, you can absolutely make a big batch. If freezing for a later date, place onto a flat lined baking tray and spread the crumbs over it evenly. Freeze for 2-3 hours until solid and the transfer to an airtight container. Freezing on the tray first will help keep the breadcrumbs from clumping up together.
What if I want to make my brown soda bread from scratch?
Great! If you’d like to make your own from scratch, maybe you might want to check out my Guinness Brown Bread Recipe.
Irish Whiskey Brown Bread Ice Cream – No Churn Recipe
Equipment
- 1 Large mixing bowl
- 1 Electric whisk
- 1 wooden spoon or strong rubber spatula
- 1 small saucepan or deep pan
- 1 Flat baking tray
- 1 Loaf tin
Ingredients
Ice Cream Base
- 500 grams cream
- 40 grams whiskey
- 1 can condensed milk (400grams)
Caramelised Brown Bread Crumbs
- 100 grams brown sugar
- 125 grams brown soda bread crumbs
- 2 tsp sea salt optional
Instructions
- In a large mixing bowl, add the cream. Whip using the electric whisk for 2-3 minutes until thick and fluffy. The cream should e able to hold it's own shape.
- Next, pour in the whiskey and condensed milk and mix together until combined.
- Cover the top of the bowl with cling film and place into the freezer for 3 hours.
- While the base is chilling, place the brown sugar into a small saucepan or deep sided pan. Heat on medium for 3-4 minutes until the sugar has completely melted. Swirl the pan as needed being careful not to burn the sugar.
- Remove from the heat and add in the brown soda bread crumbs. Mix together quickly and transfer onto a lined flat baking tray. Allow to cool fully before breaking into small pieces.
- Remove the partly frozen ice cream from the freezer. Remove the cover and whisk together briefly until creamy.
- Add the crispy brown breadcrumbs, leaving a small handful for decoration, along with the sea salt and mix together using a wooden spoon or strong rubber spatula.
- Transfer into a loaf tin and sprinkle the remaining crispy crumbs on top. Freeze for another 2 hours or until solid.
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