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
Cinnamon Toast Croutons:
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
- Folate 23.0
- Calcium 10.0
- Vitamin A 25.0
