Found this recipe online--unique, fast, and can be made from items on-hand. Simple enough that the kids can easily help out. Plus, the idea is so intriguing that it's almost impossible to see it and not try it! I'm currently experimenting with different flavors: did Pecan Praline first, then Butter Crunch, maybe I'll really break out next time with Chunky Monkey!
Ice Cream Bread
Makes 1 8x4 loaf (or two mini-loaves as pictured)
2 cups ice cream, any flavor, softened
1 1/2 cups self-rising flour*
Preheat oven to 350'F. Spray and flour a 8x4 loaf pan (or 2 mini pans), or line with parchment paper.
In a medium bowl mix the ice cream and flour together until just combined
Scoop into the pan and smooth out.
Bake for 30-45 minutes or until a toothpick stuck in the loaf comes out with a few crumbs stuck to it.
Remove from the pan and allow to cool (if you can wait that long).
For best results...use full fat ice-cream!
*To make your own self rising flour, simply whisk/sift in 1 1/2 tsp baking powder and 1/2 tsp salt PER 1 cup of all-purpose flour.
Source: www.thehungryhousewife.com
6 comments:
And was it tasty?! We might have to use some FULL FAT ice cream from the farm to do this when you come. They have some scrumprtulescent flavors.
Of course it's tasty! What kind of rig do you think I'm running?? ;)
I like scrumrtulescent flavors. Yumm...
At what stage does soften ice cream fall? Is it before it's liquid and soupy? Easily scoopable but still holds a shape?
I would say just before liquid and soupy. You want it soft enough to stir in fairly easily.
Kinda that stage where (as a kid) you would stir all the ice cream and toppings together into a soft blizzard-y mass.
I think Jessica just got her "dearest wish" (this week, anyways) to have some ice cream in the house. Hmm, should we do Super Chocolate Fudge Crunch or Raspberry Cheesecake and Fudge Bits?
snickers ice cream makes a great bread. just sayin'.
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