Cornbread Ice Cream
14 ounces sweetened condensed milk
1 tsp butter extract (or vanilla extract)
¼ teaspoon salt
2 cups heavy whipping cream
2 cups cornbread crumbs
Line a 9x5 loaf pan with parchment paper. Place in the freezer.
Combine sweetened condensed milk, butter extract, and salt in a large mixing bowl; set aside.
In a separate large mixing bowl, beat the heavy whipping cream on medium-high speed until stiff peaks form, similar to making whipped cream.
Gently fold the whipped cream into the sweetened condensed milk mixture.
Next, gently fold in half of the cornbread crumbs. Pour half of the cornbread ice cream mixture into the prepared pan, layer with a half cup of cornbread crumbs, the remaining ice cream mixture, and finally the remaining half cup of cornbread crumbs.
Cover the pan with plastic wrap and freeze at least 6 hours or overnight.
Notes
You can use vanilla extract instead of the butter extract, but we recommend using the butter extract for optimal flavor.
You can make cornbread from scratch using your favorite recipe, or buy it premade at your bakery or grocery store.
Be sure that your whipping cream is cold before you whip it. It's also helpful if the bowl is chilled too.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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