Although it sounds like an unusual combination, brown bread with ice cream works very well, and creates a unique savoury flavour. The origin of the ice cream derives from the original grape-nut ice cream invented in 1919 in Canada, when a chef called Hannah Young added cereal to her ice cream because she did not have any fruit. Brown bread is a variation on that recipe.
: 20 minutes plus freezing time
: 5 minutes
: 5 servings
175g wholemeal bread
125g coconut sugar
300g creme fraiche
300g natural fat free yoghurt
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