With our temps nearing 90 later today, ice cream might be a refreshing dessert after a evening of weeding, but have you ever thought about baking it as bread? The Hungry Housewife has and I must say, it looks pretty darn good! Can you imagine the fun of playing with different flavors? It will probably be too warm to have the oven on today, so I'll be saving this recipe for a cooler baking day but will enjoy the notion of ice cream bread till then!
Ice Cream Bread
Makes One 8 x 4 loaf
2 Cups Ice Cream, any flavor, softened
1 1/2 cups Self-Rising Flour
1 1/2 cups Self-Rising Flour
Preheat your oven to 350. Spray and flour a 8 x 4 loaf pan, or line it with parchment paper.
In a medium bowl mix the ice cream and flour together until just combined.
Scoop into the loaf and and smooth out.
Bake for about 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)!
In a medium bowl mix the ice cream and flour together until just combined.
Scoop into the loaf and and smooth out.
Bake for about 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!
Who'd have thought? Self-rising flour is amazing stuff, but I never dreamed of pairing it with icecream to make bread. I've got a recipe for self-rising flour on my blog.
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Have a great week!
Your blog friend,
Laura
Harvest Lane Cottage
yum...and 90? wow
ReplyDeleteNever would have thought to combine ice cream with bread. What an interesting idea. Did it turn out moist? I got the recipe copied down, next baking day, I'm gonna try this. It's suppose to be 90 here today, glad we have the swamp cooler hooked up and ready.
ReplyDeleteHave a great day!
Blessings,
Amy
Who knew? That you could bake with ice cream, not me. I agree it does sound pretty yummy. ;o)
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