Ice Cream Bread

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!