Chilly Bread

Posted on June 22, 2013. Filed under: Breads | Tags: |

I got in a baking mood today, as one does, and I was trying to figure out what I wanted to make. I had seen ideas for ice cream bread online a few times, but I really didn’t believe it was as easy as it seemed. Well, it really is that easy. The great thing about this recipe is that you can use whatever ice cream you want, so you can have whatever flavor bread you want. I had some extra Blue Bunny Bordoux Cherry Chocolate ice cream, so I thought, why not? The recipe I used calls for a smaller bread pan than I had, so I doubled the recipe for the bigger bread pan. I also didn’t have self rising flour so I did the optional baking soda and salt. Try whatever ice cream you have lying around in your freezer, you won’t be disappointed!

Ice Cream Bread
(adapted from Taste of Home)

1 cup Ice Cream
3/4 cup self-rising flour
1 tablespoon sugar

  1. In a small bowl, combine the ice cream, flour and sugar. Transfer to a 5-3/4-in. x 3-in. x 2-in. loaf pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (6 slices).

Editor’s Note: As a substitute for self-rising flour, place 1 teaspoon baking powder and 1/4 teaspoon salt in a measuring cup. Add all-purpose flour to measure 3/4 cup.

 

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