Two-Ingredient Ice Cream Bread
I saw a recipe for ice cream bread a long time ago, not sure exactly when or where, but since I saw it I have wanted to make it. The recipe to me, though, seemed far too easy.
How To Make Ice Cream Bread
2 cups of softened full fat ice cream – any flavor
1 1/2 cups self-rising flour
Preheat your oven to 350.
Coat an 8 x 4 baking pan with shortening and flour or spray well with baking spray.
In a medium bowl mix the ice cream and flour together until just combined. It will feel and look as though the mixture has ‘seized up’ and mixing will become very difficult. If everything is combined, though, just move ahead and place the mixture into your loaf pan. Bake for about 45 minutes or until a toothpick comes out clean. Remove from the pan and allow to cool before slicing.
I made mine exactly like every recipe I had seen but for some reason mine didn’t turn out quite like the others….I have no idea why! The inside of my loaf is moist but the outside, the top particularly, has more of a crumb cake consistency. I’ll have to make it again and try a different type of ice cream, maybe that was the problem but I’m not sure. What matters most is that it was so good! Not too sweet and definitely moist and tasty.