Ice Cream Bread

No, you did not misread the title of this post. It’s a quickbread made with three things: ice cream, sugar, self-rising flour. The recipe comes from Taste of Home Network  and I dare say that I was impressed by the results. The bread was so tender and moist that it rivaled my best muffin recipe. I am not ashamed to say that I may put ice cream muffins on my menu someday. Really. (For those of us in professional kitchens, this recipe makes it worth saving the ice cream that’s become too grainy to serve alone. Make a sweet treat for family meal, or use the bread as bait to keep the two-legged rats out of your pastry mise en place.)

Ice Cream Bread Recipe

10 oz. ice cream, softened (do not use reduced fat or fat-free ice cream)

2T sugar

6 oz. self-rising flour

1. Preheat oven to 350F. Coat two mini loaf pans with non-stick spray.

2. Mix softened ice cream, sugar, and self-rising flour.

3. Divide the batter between the loaf pans and bake at 350F until light golden brown (about 20-30 minutes).

4. Cool for a few minutes before unmolding, slicing, and enjoying!