Sunday, July 07, 2013

Ice Cream Bread

I haven’t made this yet—my oven caught on fire last night, so it may be awhile, but I wanted to save the recipe which appeared on FB At Home with Terri.

2 Cups Ice Cream, any flavor, softened (for best results use full fat)
1 1/2 cups Self-Rising Flour

1. Preheat your oven to 350 Fahrenheit. Spray and flour a 8 x 4 loaf pan, or line it with parchment paper.
2. In a medium bowl mix the ice cream and flour together until just combined.
3. Scoop into the loaf and smooth out.
4. Bake for about 45 minutes or until a toothpick stuck in the loaf comes out with a few crumbs stuck to it.
5. Remove from the pan and allow to cool.

The picture is an example of butter-pecan ice cream -


For those that are scratching their heads wondering how this could work - let’s consider that most ice cream is made of eggs and fat/dairy. Toss in some self-rising flour and you have some basic ingredients for a bake-capable product. Just choose the flavoring of ice cream that seems promising and have a fun weekend of experimentation.

You must use self-rising flour or make your own.

You must - MUST have a rising agent in the flour. Self-rising flour is an easy solution (and commonly available). However, if you don’t have self-rising flour accessible, you can make it very simply:
For every cup of flour add 1 1/2 tsp baking powder and 1/2 tsp salt (sift together).

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