So this seemingly amazing recipe has been making its rounds on Facebook lately (surprisingly, I have yet to see it on Pinterest!)… it claims you mix together self rising flour and ice cream, bake it and viola — you’ve got ice cream bread!
I was skeptical, but if you think about it, ice cream has everything else you would need in a bread recipe– sugar, milk, etc. I gave it a shot today, and while mine came out looking nothing like the pictures I saw, my family and I all agreed that it was really good! It’s dense, like a banana bread, but not too sweet like a cake. And I’m not too ashamed to admit that I ate mine with Nutella…. I’m thinking of turning it into a little peanut butter and jelly sandwich tomorrow too.
If you’re not completely turned off by the fact of blending together flour and sugar and want to learn more, keep reading!
First, gather your ingredients. It really is only two– self rising flour* and ice cream! You can pick any flavor ice cream you want, which means the possibilities are endless! I went with the first thing that caught my eye– Girl Scout Samoa Cookie (my favorite Girl Scout Cookie!)
*If you do not have self-rising flour, you can take regular flour and add 1/2 teaspoon of salt and 1 1/2 teaspoons of baking powder for every cup of flour.
In a large bowl, measure out 1 1/2 cups of self rising flour (or 1 1/2 cups of regular flour with 3/4 teaspoon of salt and 3 teaspoons of baking powder stirred in), and add two cups of your favorite flavor ice cream.
When you add the ice cream into the flour, spread it out a bit and let it sit and soften (about 10-15 minutes). You want it fairly soft, but not liquidy.
Mix well, and pour (or spoon– mine was more chunky than pourable) into a greased 8×4 loaf pan.
Bake in an oven set to 350* for 45 minutes. Let cool, then remove from pan, slice and enjoy!
What flavor ice cream do you want to try it with?