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.
My word that is too funny to think you can make a decent bread from icecream. I've bookmarked this recipe and will have to definitely try this.ReplyDelete
Just think the possibilities...mmmmm
Yes, I preferred the strawberry over the vanilla. But, like I mentioned before, it is only mildly sweet. I would say more of a breakfast bread than dessert. Definitely needed a sweet condiment.ReplyDelete
I am definitely going to have to try this. Thank you for posting this! Now who would of thought to mix those 2?!!ReplyDelete
What a novel and interesting recipe. You never bore your readers :-). I stopped by to wish you a Happy New Year. I hope 2011 brings only good things your way. Have a great day. Blessings...MaryReplyDelete
Thanks Mary! Happy New Year to you, too!!ReplyDelete
That's a very interesting recipe. I will have to try this! Very glad you shared this post, Kim.ReplyDelete
This breads really lends itself to add-ins such as nuts, fruit, chips, or coconut!ReplyDelete
These are so pretty. Can't wait to try them.ReplyDelete
I made this. It's pretty good, but I found that it tastes very similar to cornbread.ReplyDelete
Also, when I made it with vanilla ice cream, I added a tsp of vanilla extract. I tasted really good this way.
I make this every year, using Butter Pecan with a splash of spiced rum. I also use chocolate ice cream with some Kahlua.ReplyDelete
does the ice cream have to have eggs in it, or does the egg free kind work?ReplyDelete
I've tried it today with chocolate ice cream and it's delicious! My friend said she thought it was a bit too sweet, but I think the bread convinced her in the end.ReplyDelete
I liked it too. Next time I try a different ice cream :)
My son and I will shortly be making this for the first time. He's chosen Cookies and Creme ice cream as the flavour we'll be working with. :)ReplyDelete
I cannot wait to try Mint Chocolate Chip!!! Thank you so much for this recipe. btw, if you do get your mini loaf pans, please let us know how to go about using them with this recipe (how much in each pan, how long to cook for, etc.)ReplyDelete
I LOVE your blog!!! ♥
I wonder how well this would work with cookie dough ice cream.ReplyDelete
I just made this with ben & jerry's cinnamon roll ice cream. It was amazing! I layered it with cinn/sug and had to bake it for quite a bit longer than the recipe...but it was soooooooo good!ReplyDelete