Tuesday, May 14, 2013

Tasty Tuesday

            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
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)!
For best results..use full fat ice-cream!


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