So, what if I told you you can make ice cream without eggs, without a churn, and it still be a thick and creamy dessert? Would I have aroused your attention just now? Now, what if I told you that for this ice cream it only took 4 ingredients? Would I have grabbed your attention even more? OK, I will stop torturing and tell you about this super easy no-churn ice cream.

For me it does not matter what time of year it is or how cold it is. Ice cream is always a treat I want. I just read, somewhere online, that more ice cream is consumed through the winter than the summer! I don’t know if that is true or not but it wouldn’t surprise me. But why go out to buy some when you can make your own and make it with organic ingredients and have it taste just as good, if not better, than any store bought kind.

How is it made then? Well, here is the over-simplification of the process; whip cream until thick, add sugar then whip more until thick again, fold in bread crumbs, and freeze.

Like I said, that is over simplifying it but the recipe card below tells more clearly how to it.

I bet you already have the ingredients on hand anyway so go ahead and carry this recipe to the kitchen to get prepared. Are you ready for it? OK, to begin, you will need whipping cream, powdered sugar, vanilla, and bread crumbs. “What,” you say, “bread crumbs?” Yes,that is correct.

There really are two parts to this because you want to make bread crumbs that are sweeter and a little crunchy. Then, you add them to the mixture to make the ice cream.

But, since you are a home baker and have bread lying around that isn’t a problem is it? Not at all but even if you don’t bake your own bread you can still use just about any type of bread. I do suggest though that you use a whole wheat or even rye bread. Most white breads are already sweet so adding sweet to more sweet might be a little overkill. Strange to think, I know.

A few notes for this:

1)You could make this without any bread crumbs and have a very delicious vanilla ice cream.

2)For the container you store it in, glass or, as shown in the pictures here, an aluminum bread tin works great. Also, you want to let the container freeze for about an hour before making if you can. You can still make it this just helps it freeze quicker and keep the tiny air bubbles you create so it remains thick and creamy.


Brown Bread No-Churn Ice Cream
  • Bread Crumbs
  • 2 cups bread crumbs
  • 4 tablespoons butter
  • 1/2 cup brown sugar
  • 1/4 teaspoon salt
  • Ice Cream
  • 2 cups whipping cream
  • 1 1/4 cups confectioners sugar
  • 1 teaspoon vanilla extract
  • 1 cup bread crumbs (half of the above mixture)
Bread Crumbs
  1. Melt butter in a skillet over medium-high heat, throw in bread crumbs then sugar and salt. Stir and let the bread caramelize.
  2. Spread the bread out on a plate then break it up when cool to ensure you have small bread crumbs.
Ice Cream
  1. Begin by whipping cream and adding vanilla until it begins to thicken and forms peaks. Add sugar then whip until stiff peaks begin to form.
  2. Fold in bread crumbs gently.
  3. Pour into a cold container and let freeze for at least 6 hours or longer.


15 thoughts on “Brown Bread No-Churn Ice Cream”

    1. I hope you like it. It is one of my new favorites now. I kind of hate sharing with the rest of my family actually… 🙂

  1. Hi Derek! I found your blog from Phil’s instagram ice cream photo 🙂 I would like to try this recipe, can you help me to transform the cups in grams? Thanks a lot!

    1. Hello! So glad you came by.
      I will do my best. Here goes:
      120 grams fresh breadcrumbs
      56.7 grams butter
      100 grams brown sugar
      1.42 grams salt
      Ice Cream
      464 grams whipping cream
      156.25 confectioner’s sugar
      4.3 grams vanilla extract

      Hope that works. I haven’t made the conversion to grams yet. Mostly in ounces for me. 🙂

  2. Can it really be that easy? I’m quite new to the whole Brown Bread ice cream thing. First tried it about a year or so ago and have fallen in love with it.

    Now the next challenge is making my own so I don;t have to drive for 45 minutes just to get my fix.

    Wish me luck as I’m also very new to cooking! In fact, I had to look up what ‘stiff peaks’ and ‘folding in breadcrumbs’ were.

    I’ll let you know how I get on.

    1. A 45 minute drive? Good luck to you for sure then. This is a simple enough recipe to get started with. Hope it goes well for you. 🙂

    1. Thanks so much Anita!! This was one of those things that I didn’t want to throw away old bread and sure enough, I didn’t have to. 🙂

  3. I’m intrigued. I’ve never made a no-churn ice cream and I’m looking forward to trying it.

    In this case, do you add the bread crumbs simply for flavor or do they play a role in the texture of the ice cream? I recently had a peach cobbler biscuit flavor of ice cream from Jeni’s and it has pieces of biscuits in it which enhance both the texture and the flavor of the ice cream.

    1. Oh that peach cobbler sounds great. Yes, the bread adds a very nice texture element to the ice cream. When the bread crumbs are coated with the butter and sugar it makes for a little crunch in the ice cream. And, of course, bread with butter and sugar taste great anyway so added to this…oh yes! 🙂 Hope you enjoy it.

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