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1. 250g Brown Bread, crusts removed
2. 3 tablespoons Non-Dairy Spread
3. 1/2 cup Sugar
4. 3/4 teaspoon ground Cinnamon
5. 1/4 teaspoon salt

1. 1 cup Milk
2. 1/3 cup Sugar
3. 1/3 cup Brown Sugar
4. ½ teaspoon Vanilla Extract


1. Preheat the oven to 180c. Crumble the bread until all pieces are small pea sized. In a frypan melt the spread and add the brown bread, sugar, cinnamon and salt. Toss and coat the bread evenly.
2. Place the bread onto a baking tray and place in the oven for about 30 minutes. Stir them around a few times during baking and let them become golden brown. Then remove and cool.
3. Add the ice-cream ingredients into the food processor bowl without removing it and puree for a few minutes.
4. The ice cream is now ready tp be stirred. Stir the ice cream every 10 minutes while freezing or alternatively pour into a cake or loaf tin to turn out and slice.
5. Once churned, fold through about 2/3 of the breadcrumbs and return it to the freezer.
6. Serve topped with the remaining breadcrumbs.

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