Random Recipe: Ice Cream Bread
Thursday, May 23rd, 2013
That’s right, ice cream bread. This is actually the simplest recipe I’ve ever posted or probably even made, so it’s ridiculous that I drew three pictures for it, which is why you’re getting this extra text at the top. Seriously, super easy.
The result is a bit like a cross between a quick bread (eg banana bread) and a cupcake. Fluffy, sweet, and really delicious.
Preheat oven to 350F. Lubricate a loaf pan with spray oil or butter or whatever. There, now you’ve prepped.
Take one pint of slightly melty ice cream, add to 1.5 cups of self-rising flour. The self-rising is very important here, or else you will not get delicious fluffy bread. If you don’t have self-rising flour you can readily google the way to make your own by adding baking powder/soda and salt in the appropriate quantities.
I used my Kitchenaid Mixer to mix it all up, because the ice cream was still pretty frozen at that point. Mix until the flour is all wet, into a rather cold, sticky, thick batter. Put that in the pan you already oiled up. Bake for 45 minutes or so, until the top is starting to get golden brown and delicious. Cool a bit before you try to turn it out of the pan, or it will all fall apart.
One caveat in choosing ice cream flavors is to really think about the fact that this is going into a hot oven. Cookie dough ice cream, for instance, will probably not be so great once the cookie dough gets half-baked inside the bread. Ben & Jerry’s Peach Cobbler, however, was awesome.
- Preheat oven to 350F. Oil or butter a loaf pan.
- 1 pint of ice cream added to 1.5 cups of self-rising flour.
- Bake for 45 min or until golden brown and delicious.