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While I was browsing some new of my facebook friends blogs, I was shocked to see this recipe for Ice Cream BREAD. Yes BREAD. I knew I had to try it and the rocky road in the freezer was calling my name. “Try me, Try me, I won’t disappoint.” Who am I to deny the lonely Rocky Road, after all, this recipe only calls for 2 ingredients.
Now the flavor is a bit different than I was expecting. With ice cream as the main ingredient, I was expecting a bit more sweetness, but this really is bread, lightly sweet, great smothered with butter (DT), or dipped in coffee (me), or milk (the boys). Oh heck, even served with more rocky road ice cream would be great.
The cool thing is, you can use any ice cream you would like, but as Libby suggests the bolder the flavor of ice cream the better the bread will be. So get creative and have fun with it.
Ingredients: 2 cups of your favorite ice cream, softened, 1 and 1/2 cups of self rising flour.
Simply soften the ice cream on the counter or microwave for about 15 seconds.
Thoroughly mix the two ingredients.
Smooth out in a greased loaf pan.
And bake at 350° for 45 minutes or until a toothpick comes out clean.
Remove the loaf and slice.
And enjoy how ever you may!
Print This RecipeIce Cream Bread
adapted by Cooking with Libby
2 cups of your favorite ice cream, softened
1 and 1/2 cups of self rising flour
Preheat your oven to 350 degrees. Grease and flour an 8×4 inch loaf pan.
Mix the ice cream and flour together in a bowl just until combined. Smooth it out so it looks even. Bake for 45 minutes or until toothpick inserted comes out clean.
Cool for a while and then serve.
Recipe Tip: For best results, use full-fat ice cream.
It should also be noted that some flavors of bread will come out stronger tasting then others. For a bolder and not so plain flavor…it is recommended to go with bold flavors of ice cream such as peanut butter or butter pecan. Don’t forget, you can also add extra ingredients into the mix to make it less plain and more flavorful. Experiment and have fun with it!