My Knitting List

Sunday, June 30, 2013

Ice Cream Bread: The Verdict

Turns out the ice cream bread is pretty good.  It's the same concept as banana bread, but with ice cream.  The only thing is hubby put mint extract in to give it more flavor, and I think he put too much in.  He also added more chocolate chips.  We are going to a party in a couple of weeks so we're going to make this, but with a couple different flavors.

Here is the recipe (from The Milwaukee Journal):

Makes: 1 mini loaf, 6 servings
It sounds too easy — and too weird — to be true. And that, no doubt, is why it went viral.
Ice cream bread has just two ingredients: ice cream and self-rising flour. Mix, put in a pan, bake: bread!
Below is the Taste of Home recipe, which the submitter had tweaked to a miniature size. To make a full-size loaf (for an 8 ½-by-4 ½-inch pan), double the ingredients and bake 40 to 45 minutes.
You can substitute just about any ice cream flavor you wish and even embellish the batter with other flavorings or add-ins. For best results, use full-fat ice cream.
1 cup butter pecan ice cream, softened
¾ cup self-rising flour
1 tablespoon sugar (optional)
Preheat oven to 350 degrees.
In a small bowl, combine ice cream, flour and, if desired, sugar. Transfer to a 5¾-by-3-by-2-inch loaf pan coated with vegetable oil spray, spreading batter evenly. Bake in preheated oven 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pan to finish cooling on a wire rack.
Note: As a substitute for self-rising flour, place 1 teaspoon baking powder and ¼ teaspoon salt in a measuring cup. Add all-purpose flour to measure ¾ cup.

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