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Recipe Submitted by Leann
Ice Cream Bread
Prep: 5 min., Bake: 45 min.
This two-ingredient bread is terrific any time of day. Pop it in the oven while you're preparing supper, or serve it for afternoon tea. If you are lucky enough to have leftovers, toast a few slices for breakfast and serve with butter and jam.
1 pint (2 cups) ice cream, softened
1 1/2 cups self-rising flour
Stir together ice cream and flour, stirring just until flour is moistened. Spoon batter into a greased and floured 8x4 inch loaf pan. Bake at 350 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.
Note: Batter may also be divided evenly between 2 greased and floured 5x3 inch loaf pans. Bake at 350 for 20 to 25 minutes or until a wooden pick inserted in center of bread comes out clean.
Yield: Makes 1 (8-inch) loaf
Thanks for sharing this, Leann!
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6 Comments:
I made the Ice cream bread, just out of curiosity. It turned out great! I used two small pans and took it to the inlaws for Turkey Day. Dont use low fat ice cream and make sure the flour is self rising. VERY easy!
It's been a hit with all of my co-workers. Be an all female office, we're always looking for delicious easy recipes. Very Easy!!
Mmmmmm. Thanks, y'all, for adding this recipe to the home-baked bread section of my Ten Things to Do while Your Sweetie Watches American Idol list. Can't wait to try it!
Everyone who's tried this recipe, go to the link above and vote for it so it stays on top!
I am definitely going to give this a try.
DEAR LEANN;
PLEASE EMAIL ME AND LET ME KNOW WHAT THE TEXTURE AND TASTE SHOULD BE LIKE. I MADE THIS BREAD AND SO DID MY COUSIN USING THIS VERY RECIPE, AND IT TASTED LIKE SODA BREAD, I USED SELF RISING FLOUR ALSO. THE TEXTURE WAS HEAVY. WHAT DID I DO WRONG. M NELSON
MINELSON60@YAHOO.COM. PLEASE REPLY.
I WANT TO TRY IT AGAIN. THANKS
I recently made this recipe, but I decreased the flour to 1 1/4 cups and the texture was better to me.
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