I’m not really one to share those recipes that pop up on my Facebook feed. I have more efficient (for me) ways of finding/storing them so I tend to ignore them most of the time. This one, however, I decided that I had to try for scientific reasons. With so many ice creams languishing in our freezer (it’s been too cold a winter to want to indulge), I figured this would be a good way to use some of them up. And it’s kind of a neat idea.
So this is what you do: Take 2 cups of your ice cream of choice, and plop those in a bowl. I used a combo of cookies ‘n’ cream and cherry.
Let that melt (or put it in the microwave and melt it).
Preheat your oven to 350°F and grease and flour a standard loaf pan. I used parchment on mine.
Now you need some self-rising flour. If you don’t have any, you can make some: just mix 3/4 cup all-purpose flour with 1/4 teaspoon salt and 1 tablespoon baking powder. Add 1 1/2 cups self-rising flour (so double that wee DIY recipe for the self-rising) to your ice cream mixture and stir until just combined.
Smooth the batter into your loaf pan and bake for about 35 minutes, until a toothpick inserted in the centre comes out clean.
I’d thought it would rise up more, but oh well.
Because it’s not a cake — it’s a bread — we found it was a lovely dessert bread spread with Nutella. Give it a try!