Tuesday, June 25, 2013
Ice Cream Bread Recipe
The bread is made by stirring together ice cream, sugar and self-rising flour. That's it. (Don't fret if you don't have self-rising flour; you can make your own as noted in the recipe.)
Ice Cream Bread
(Makes 6 servings)
Total time: 25 minutes plus cooling time
Nonstick cooking spray
1 cup butter pecan ice cream or favorite ice cream, softened
¾ cup self-rising flour (see cook's note)
1 T. sugar
Preheat the oven to 350 degrees.
Coat a mini (5 ¾-inch-by-3-inch-by-2-inch) loaf pan with cooking spray.
In a small bowl, combine the ice cream, flour and sugar. Transfer to the loaf pan.
Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack.
Cook's note: As a substitute for self-rising flour, place 1 tsp. baking powder and ¼ tsp. salt in a measuring cup. Add all-purpose flour to measure ¾ cup.
Source: Susan M. Selasky