Steps
- Toast 200g of stale sliced whole-wheat bread until deeply golden. Tear into pieces and blend into fine crumbs in a food processor.
- Beat 600ml of heavy cream with 2 tablespoons of maple syrup until it holds its shape. In another bowl, whisk 397g of sweetened condensed milk with 2 tablespoons of black treacle.
- Gently fold the cream and all but 1 tablespoon of the breadcrumbs into the condensed-milk mixture. Spoon into a freezer-safe container and scatter the reserved crumbs over it.
- Cover and freeze for at least 6 hours, until firm. Soften for 10 minutes before scooping.