Tweet
I've only tried this with regular ice cream and it's pretty good. I haven't tried it with low fat ice cream yet.
Ice Cream Bread
1 pint (2 cups) ice cream, softened
1-1/2 cups self-rising flour
- Stir together the ice cream and flour, stirring just until flour is moistened.
- Spoon batter into a greased and floured 8"x4" loaf pan.
- Bake at 350F for 40-45 minutes until a toothpick inserted into the center of the loaf comes out clean.
- Remove from pan and cool on a wire rack.
Use your favorite ice cream, from strawberry or vanilla to rum raisin and black walnut. Premium ice cream yields richer bread. If you use fat free/sugar free ice cream it works out to about 3 pts for 1/10 loaf.
Ice Cream Bread
1 pint (2 cups) ice cream, softened
1-1/2 cups self-rising flour
- Stir together the ice cream and flour, stirring just until flour is moistened.
- Spoon batter into a greased and floured 8"x4" loaf pan.
- Bake at 350F for 40-45 minutes until a toothpick inserted into the center of the loaf comes out clean.
- Remove from pan and cool on a wire rack.
Use your favorite ice cream, from strawberry or vanilla to rum raisin and black walnut. Premium ice cream yields richer bread. If you use fat free/sugar free ice cream it works out to about 3 pts for 1/10 loaf.