Yes…the title of this post is correct. Yes….the picture above is a picture of bread…made of ice cream. Say what?! Did Libby just say made of ice cream?? I sure did say that.
Let me tell you how I found about this recipe. My friend, Courtney, called me one evening a couple of weeks ago to tell me about it. She said she was out shopping at a pottery store and came across a really cute loaf pan. Inside the loaf pan was a recipe card for Ice Cream Bread. As soon as she saw it she said to herself, “Libby has got to know about this recipe!” Needless to say, when she told me…I was shocked as all get out!
Why was I so shocked?? Well….I’m about to tell y’all………..
You only need two ingredients to make this bread……..self rising flour and 2 cups of your favorite of ice cream.
That’s it! Really….that’s it. When she told me about this, I was blown away. I just knew I had to try it out and see for myself if flour and ice cream can produce a wonderful treat. Sure enough….they can!
Not only is this recipe simple, but it’s also versatile. Just think of all the flavors of bread you can make with it….Butter Pecan Ice Cream Bread…Pistachio Ice Cream Bread…Chocolate Chip Ice Cream Bread. When it’s fall season…you can make Vanilla Ice Cream Bread with pumpkin and cinnamon mixed in….or when Christmas rolls around, you can make Peppermint Ice Cream Bread. The possibilities are literally endless! The one in the above picture is Turtle Ice Cream Bread…made with Turtle flavored (chocolate chunks, caramel, pecans, and vanilla) ice cream.
Ours also came out with a scone-like texture…which would be perfect to serve as a breakfast treat or an evening treat with coffee or tea.
Can it get any easier then this?? I think not dear friends. I think not. Try it and see for yourself 😉
Ice Cream Bread
(makes one 8×4 loaf)
2 cups of your favorite ice cream, softened
1 and 1/2 cups of self rising flour
1. Preheat your oven to 350 degrees.
2. Grease and flour an 8×4 inch loaf pan.
3. Mix the ice cream and flour together in a bowl just until combined. Smooth it out so it looks even.
4. Bake for 45 minutes or until toothpick inserted comes out clean.
5. Cool for a while and then serve.
6. Store in the fridge.
**Libby’s 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 icecream 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! That’s what it’s all about 😉
Recipe Source: My friend, Courtney…who in turn, snatched it off a loaf pan 🙂
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