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.
We can break this recipe down into 3 different steps;
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.
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.
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.
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.
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.
Great! If you’d like to make your own from scratch, maybe you might want to check out my Guinness Brown Bread Recipe.
Light, fluffy muffins with bursts of juicy blackberries.
A small batch version of the classic dessert of sweetened cooked apples and blackberries topped…
Easy, 5 ingredient peach and raspberry compote. Perfect for filling cakes, macarons, pavlovas, cupcakes etc.
Simple vanilla cake with peaches and raspberries
Easy, make ahead breakfast using granola, yoghurt of your choice and stewed rhubarb
Gorgeous, buttery scones with a crispy exterior and a soft, fluffy interior flavoured with bursts…
View Comments
Made it for the first time for supper with friends and they loved it. Served with choice of raspberries, sea salt, roasted pecans or all three!
Easy to follow recipe, few ingredients resulted in tasty, creamy, crunchy icecream. Would definitely make it again.
Hi Sue,
I'm so glad you and your guests enjoyed this ice cream.
What delicious toppings to add too! :)
Thanks,
Rosie