Monday, June 10, 2013

One Great . . . ice cream bread

After running the three-ingredient Beer Bread recently, I suppose it had to happen. Someone sent me a link to a two-ingredient bread, made with ice cream.

The ice cream bread is pinned up all over the internet, particularly Pinterest. The idea is as easy as it gets: A pint of ice cream, any flavor (I used Ben & Jerry's Cherry Garcia, but Chunky Monkey would be a good contender, too) and self-rising flour. The result is a simple bread, with a texture that's between a quick bread and a loaf bread. It makes good toast for a weekend morning, or you could grill a slice and top it with Nutella and diced fruit for a summery dessert.

One adjustment I made was to the pan size. While some internet versions show it made in an 8- or 9-inch standard loaf pan, I got better results with a smaller 7-by-5-inch loaf pan. You also could use a muffin pan.  

Ice Cream Bread
Adapted from all over the internet.

1 pint ice cream, any flavor
1 1/2 cups self-rising flour

PLACE the ice cream at room temperature for 30 minutes, until softened but not completely melted. Preheat oven to 350 degrees.

SCRAPE the softened ice cream into a mixing bowl. Add the flour and stir until blended.

SPREAD the batter in a nonstick 7-inch loaf pan or a muffin pan. (If you're not using nonstick, spray the pan with nonstick spray.) Bake 35 to 45 minutes, until the center springs back when lightly pressed and a skewer inserted in the center comes out dry. Cool in pan for 10 minutes, then remove from pan and cool completely on a rack.

YIELD: One small loaf.