Contrary to thought, bread is not a waste of ice cream

While doing research recently, I came across a recipe for Ice Cream Bread on Taste of Home’s website. It had a four-out-of-five star rating.

I had flagged an email about this recipe from Taste of Home’s public relations. It caught my eye because, besides sounding interesting, it makes a mini-loaf.

When the recipe turned up again on a Facebook post by Milwaukee Journal Sentinel Food Editor Nancy Stohs, I knew I couldn’t ignore it any longer. Though I must admit my first thought was, “This is just plain odd. You’re supposed to eat ice cream cold. And aren’t there better uses of ice cream, which in my house is a real treat?And, besides, who wants to waste good-quality ‘full-fat’ ice cream (as the recipe recommends) making bread?”

The bread is made by stirring together ice cream, sugar and self-rising flour. (Don’t fret if you don’t have self-rising flour; you can make it, as noted in the recipe.)

I tested the bread recipe using two ice creams: Southern Butter Pecan Crunch and Triple Brownie.

The first thing you need to know: The ice cream needs to be softened so it mixes easily with the flour. Scoop out what you need, place in a bowl and let it sit out a good 30 minutes. The rest is gravy: Mix the ice cream and flour with sugar, spoon the batter into a loaf pan coated with nonstick spray and bake.

Although mine seemed to take longer to bake, the end results were fine. I expected the butter pecan bread to taste the best, but it had a floury taste. The triple brownie was much better.

Ice Cream Bread

Nonstick cooking spray

1 cup any flavor full-fat ice cream, softened

¾ cup self-rising flour (see note)

1 tablespoon sugar

Heat oven to 350 degrees.

Coat a mini (5¾-by-3-by-2-inch) loaf pan with cooking spray.

In a small bowl, combine the ice cream, flour and sugar. Transfer to the loaf pan.

Bake 25 to 30 minutes or until a wooden pick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Makes 1 small loaf.

Note: As a substitute for self-rising flour, place 1 teaspoon baking powder and ¼ teaspoon salt in a measuring cup. Add all-purpose flour to measure ¾ cup.

Recipe from Taste of Home