Pregistry’s Friday Recipe: Toast and Jam Ice Cream

This easy, no-churn, 2-ingredient ice cream takes its flavor cue from another 2-ingredient “recipe”!

The “toast” is made from bread crumbs sautéed in a mixture of butter, sugar and cinnamon. The crumbs get deeply caramelized and crunchy, the perfect mix-in for the ice cream!

For the jam, use your favorite jam or preserves – as you need less than a cup this is the perfect way to use up an open jar you may have in the fridge!

The ice cream is an easy, no-churn recipe that does not require an ice cream maker – and is only 2 ingredients!

You’ll have leftover “toast”, which can be kept in an airtight container in the freezer, to sprinkle on yogurt or more ice cream!

Toast and Jam Ice Cream:

  • 1 slice sandwich bread
  • 1 tablespoon unsalted butter
  • 1/4  cup granulated sugar
  • 1/4 teaspoon cinnamon
  • Pinch of kosher salt
  • 1/2 a 14-ounce can sweetened condensed milk
  • 1 cup chilled heavy cream
  • 3/4 cup strawberry (or other) preserves

Make the “toast”: place the bread in a food processor and pulse till crumbs form.

Melt the butter in a skillet, then add the sugar, cinnamon and salt. Stir till combined then add the bread crumbs. Cook the bread crumbs, stirring frequently, till deeply browned. Remove from heat and let cool completely.

Make the ice cream: Place the condensed milk in a small bowl; set aside. Beat the heavy cream till stiff peaks form. Place a dollop of the whipped cream into the bowl with the sweetened condensed milk and fold till combined (this will lighten the condensed milk). Transfer back into the mixer bowl with the rest of the whipped cream and fold till combined.

Place about one third of the ice cream mixture into a medium bowl or pan. Top with a generous layer of toast crumbs and a few spoonfuls of preserves. Repeat layering 2 more times, finishing with the crumbs and preserves. Use a thin knife to swirl the mixture, then cover with plastic wrap and freeze overnight.

Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

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