|1 pint premium vanilla ice cream||3 Tbsp. dark brown sugar|
|3/4 cup coarse whole wheat bread crumbs||Pinch of salt|
Spoon the pint of ice cream into a mixing bowl and soften the ice cream at room temperature until you can stir it easily. Don’t let it melt entirely.
While the ice cream is softening, preheat the oven to 375 degrees F and line a small baking sheet with parchment or foil. Spread the crumbs over the foil and sprinkle them with the brown sugar. Take a little pinch of salt, raise your hand a good 8 inches over the crumbs, and let the salt fall — the height helps distribute it better.
Toast the crumbs in the oven for 8 to 10 minutes, stirring once or twice, until they’re toasty and brown and crisp. Remove and let cool completely. Reserve two tablespoons for topping.
Stir the remaining cooled crumbs into the ice cream and freeze until firm. Serve scoops with a light sprinkle of the reserved crumbs.
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