Cinnamon Toast Ice Cream

Cinnamon Toast Ice Cream x150 Author: Canadian Living Credits: Cinnamon Toast Ice Cream x150

Tiny cinnamon toast croutons are stirred into vanilla ice cream for a taste of nostalgia. It's like breakfast for dessert. The croutons remain crisp for about 12 hours, so this ice cream is best eaten as soon as it's ready. (Although it's still pretty tasty even after the croutons soften!)

  • Portion size 4 servings
  • Credits : Canadian Living Magazine:September 2012

Ingredients

  • Voluptuous Vanilla Ice Cream recipe
Cinnamon Toast Croutons:
  • 1 1/4 cup diced crustless white bread
  • 3 tablespoons butter melted
  • 4 teaspoons granulated sugar
  • 1/4 teaspoon cinnamon

Method

Cinnamon Toast Croutons: In bowl, toss together bread, butter, sugar and cinnamon to coat; spread on parchment paper–lined baking sheet. Bake in 350ºF (180ºC) oven until crisp and light golden, 12 to 15 minutes.

Stir croutons into puréed or soft ice cream in freezer container. Cover and freeze until firm, about 4 hours.

Nutritional facts Per 1/2 cup: about

  • Fibre trace
  • Sodium 99 mg
  • Sugars 22 g
  • Protein 5 g
  • Calories 343.0
  • Total fat 25 g
  • Potassium 128 mg
  • Cholesterol 225 mg
  • Saturated fat 14 g
  • Total carbohydrate 25 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 23.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 25.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cinnamon Toast Ice Cream

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