When I first saw this recipe, I found it hard to believe that you could make bread from two ingredients. But, I decided to give it a try and, to my amazement, it worked! Now, keep in mind that this is bread, not cake. The flavors will be subtle and mildly sweet, perfect for a dollop of sweetened butter or your favorite preserves. This recipe is from Southern Living's 1001 Ways to Cook Southern, copyright 2010. According to the recipe's notes, any flavor can be used but low-fat ice cream had disappointing results. Doesn't it always??
1 pt. (2 cups) ice cream, softened
1-1/2 cups self-rising flour
Preheat oven to 350 degrees. Stir together ice cream and flour, stirring just until flour is moistened. Spoon batter into a greased and floured 8"x4" loaf pan. Bake at 350 degrees for 40 to 45 minutes or until a wooden pick inserted in center of bread comes out clean. Remove from pan, and cool on a wire rack.
I thought vanilla and strawberry would be a good place to start. Besides, these had been in the freezer for a couple of weeks without any takers.
Here's the flour - 1-1/2 cups.
The batter will be thick! Spread into a prepared loaf pan.
I think I'm going to add mini loaf pans to my wish list.
With so many flavors of ice cream on the market, the possibilities are endless! Try your favorite flavor and serve with a side of powdered sugar-sweetened butter, a dab of Nutella, or some luscious strawberry preserves.