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Ice Cream Bread by Spudhip

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  • Ice Cream Bread by Spudhip

    Posted October 22, 2005 11:14 AM

    That’s right! I said Ice Cream Bread. I couldn’t believe it my self when I saw the article, so I had to try it for myself. Low and behold, I used Butter Pecan ice cream, and it does make a nice little loaf of bread. The bread is kind of dense and on the lower end of the sweet scale, which is what I like. Here is what the article in Southern Living had to say:

    Use your favorite flavor of ice cream to make this fun bread. We started with vanilla and branched out to dozens of others - - from delicately flavored strawberry to bold and earthy black walnut. We especially liked butter pecan and rum raisin. Premium ice creams yielded the richest taste and texture, but less expensive brands were also delicious in this recipe. We experimented with several low-fat ice creams, but we were disappointed with the results.

    Ice-cream Bread
    Makes 1 (8-inch) loaf
    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’re 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 ˝ cups self-rising flour

    Stir together ice cream and flour, stirring just until flour is moistened. Spoon Batter into a greased and floured 8 X 4 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 5 X 3-inch loaf pans. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center of bread comes out clean.