Cheesecake Ice Cream & Cinnamon Toast Brittle

This Cheesecake Ice Cream & Cinnamon Toast Brittle recipe came as a complete surprise even to me. It is an eggless, flourless, butterless and creamless ice cream made using sliced white bread. Finished with a cinnamon toast brittle, it is an ode to bread in sweet dessert form.
This week I completed the last challenge for the Blue Ribbon Bread Best Thing With Sliced Bread campaign. If you have been following along you will already know that over the last three months I have received a monthly box of about 5 or 6 mystery ingredients, the hero of which is obviously Blue Ribbon Sliced Bread.  My task was to creatively interpret those ingredients and create a new and hopefully fabulous recipe.

For the first challenge I made this Overnight Asparagus & Mozzerella Cheese Strata.  The second month’s mystery box was a harder nut to crack but I finally settled on making Chick Pea Falafel with Brown Bread Coriander Pesto which turned out fabulously. I am very appreciative of the kind words judge Anna Montali gave on the first two dishes.  You can click here to read Anna’s summation and the results of the second round.

This Cheesecake Ice Cream & Cinnamon Toast Brittle recipe came as a complete surprise even to me. It is an eggless, flourless, butterless and creamless ice cream made using sliced white bread. Finished with a cinnamon toast brittle, it is an ode to bread in sweet dessert form.

This Cheesecake Ice Cream & Cinnamon Toast Brittle recipe came as a complete surprise even to me. It is an eggless, flourless, butterless and creamless ice cream made using sliced white bread. Finished with a cinnamon toast brittle, it is an ode to bread in sweet dessert form.

 

The final month took a sweet turn, but was no less challenging.  It is really hard to come up with a dish that is going to taste fabulous when you are so restricted to only a handful of ingredients.  All of my usual baking staples like eggs, cream and butter were on the out of bounds list and I felt rather dazed and confused without them.

Here, you have a go, what would you make with just cream cheese, chocolate, vanilla essence, sliced Blue Ribbon Low GI White Bread, cinnamon and caster sugar? (PS In your pantry you have milk, oil, garlic, herbs and spices) Not so easy afterall is it?

I wish I could insert a drumroll right here because I am actually feeling rather smug at the final result, this Cheesecake Ice Cream & Cinnamon Toast Brittle, which I served with a super simple Chocolate Sauce.  It is like an ode to bread in sweet dessert form. Can we just take a moment for my eggless, flourless, butter and cream free ice cream?

Thank you.

Friends, the explanation lies in the power of bread.

This Cheesecake Ice Cream & Cinnamon Toast Brittle recipe came as a complete surprise even to me. It is an eggless, flourless, butterless and creamless ice cream made using sliced white bread. Finished with a cinnamon toast brittle, it is an ode to bread in sweet dessert form.

This Cheesecake Ice Cream & Cinnamon Toast Brittle recipe came as a complete surprise even to me. It is an eggless, flourless, butterless and creamless ice cream made using sliced white bread. Finished with a cinnamon toast brittle, it is an ode to bread in sweet dessert form.

 

We all know you can toast it, crumb it, fry it, sandwich it and bake it.  But, a little thing I remembered is that bread can also be used to thicken amazing things like soups and bobotie. That great poultry accompaniment, Bread Sauce, guess what the main ingredient is? Ha, yes of course, bread.

Anyways, that got me to wondering if I could use bread to make the custard which I needed to make the base of an ice cream.  Ta Da….you can!

Ice creams need a bit of crunch, so I made the cinnamon toast brittle to go along with the Cheesecake Ice Cream, but to be honest, it ended up stealing the show.  It is that good. The chocolate sauce is the finishing touch that brings the whole recipe together.

This final challenge turned out to be a whole lot of fun.  My thanks, of course, to Blue Ribbon Bread and also to Nicole at G&G Digital for including me in the #BTWSB campaign.

5/3/2016 UPDATE: As part of the #BTWSB campaign, we were asked to present on video one of the three recipes. I was filmed making this Cheesecake Ice Cream & Cinnamon Toast Brittle.  It was a first for me to be on the front side of the camera.  I aged about 25 hundred years, but am alive to tell the tale.  The videographer Justin was great and I love how he took all my mumbling and out takes and weird face pulling and turned them into a great four minute video.

Watch it here:

 

Recipes and inspiration from Sam Taylor, experienced chef, South African food blogger and lover of food.

 

 

 

 

 

Cheesecake Ice Cream & Cinnamon Toast Brittle
 
Author:
Serves: 6
Prep time:
Cook time:
Total time:
 
Ingredients
  • Cheesecake Ice Cream
  • 6 slices Blue Ribbon Low GI White Bread
  • 500 ml (2 C) milk
  • 2.5 ml (½ t) ground cinnamon
  • 65 ml (¼ C) caster sugar
  • 5 ml (1 t) vanilla essence
  • 1 x 230 g plain cream cheese
  • 65 ml (¼ C) caster sugar
  • Cinnamon Toast Brittle
  • 3 slices Blue Ribbon Low GI White Bread
  • 2.5 ml (½ t) ground cinnamon
  • 10 ml (2 t) caster sugar
  • 190 ml (¾ C) caster sugar
  • Chocolate Sauce
  • 125 ml (½ C) milk
  • 150 g dark chocolate, broken into pieces
Instructions
  1. Cheesecake Ice Cream
  2. Remove the crusts from the Blue Ribbon Low GI White Bread and place the slices into a bowl.
  3. Pour about 125 ml (½ C) of the milk over the bread and leave to soften.
  4. Pour the remaining milk into a medium saucepan.
  5. Add the cinnamon, 65 ml (¼ C) caster sugar and vanilla essence to the milk and bring to the heat.
  6. Turn down the heat to medium and add the soft bread.
  7. Use a whisk to break up the bread and stir softly for a few minutes over a gentle heat until the milk custard begins to thicken.
  8. Remove from the heat and use a stick blender or processor to puree the milk custard until smooth.
  9. Leave to cool completely, the milk custard will thicken as it cools.
  10. Place the cream cheese into the bowl of an electric mixer.
  11. Beat to soften the cream cheese and slowly add 65 ml (¼ C) caster sugar. Continue beating until well combined.
  12. With the mixer running slowly, pour in the milk custard and beat until smooth and well blended.
  13. Pour the mixture into a freezer proof bowl, cover with plastic wrap or a lid and place in the freezer for a 4-5 hours or overnight until frozen.
  14. Cinnamon Toast Brittle
  15. Remove the crusts from the Blue Ribbon Low GI White Bread and tear the slices into a small pieces uses your hands.
  16. Add the cinnamon and 10 ml (2 t) caster sugar and toss to mix.
  17. Place the bread pieces onto a baking tray that has been lined with non-stick baking paper.
  18. Toast the bread in an oven that has been preheated to 190˚C for 10 minutes or until crisp and golden.
  19. Place the 190 ml (¾ C) caster sugar in a non-stick frying pan.
  20. Without stirring allow the pan to come to the heat.
  21. As the sugar begins to dissolve, slowly pat the sugar around the pan, until all the sugar has dissolved turn a golden caramel colour.
  22. Pour the hot caramelized sugar over the cinnamon toast and leave to set.
  23. Once cooled, remove the brittle from the baking paper, place into a plastic bag and bash with a rolling pin to crumble.
  24. Alternatively, use a processor to crumble the brittle.
  25. Chocolate Sauce
  26. Scald the milk.
  27. Pour the milk over the chocolate.
  28. Leave to stand for 1 minute.
  29. Whisk to a smooth sauce.

 

6 Comments on Cheesecake Ice Cream & Cinnamon Toast Brittle

  1. Di@bibbyskitchen
    April 13, 2016 at 5:27 pm (2 years ago)

    Very creative Sam. Amazing what you can come up with when cornered!

    Reply
    • sam
      April 14, 2016 at 8:27 am (2 years ago)

      Thank you Di. They do say that necessity is the mother of invention.

      Reply
  2. Tandy | Lavender and Lime
    April 14, 2016 at 8:42 am (2 years ago)

    well done Sam! I have no doubt this will be the winning dish 🙂 Well deserved for all your effort and creativity.

    Reply
    • sam
      April 14, 2016 at 9:17 am (2 years ago)

      Thanks Tandy, we had very similar ideas this round. Ice cream for the win!

      Reply
  3. di@bibbyskitchen
    May 4, 2016 at 11:19 am (1 year ago)

    Hey Sam. Just watched the winning dessert video. Well done. Brilliant job!

    Reply
    • sam
      May 5, 2016 at 9:02 am (1 year ago)

      Thank you Di. I only let myself watch it 3 times as I started seeing so many things that annoyed me. Pure vanity I am sure.

      Reply

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