This two-ingredient bread is terrific any time of day. Pop it in the oven while you're preparing supper, or serve it for afternoon tea. If you are lucky enough to have leftovers, toast a few slices for breakfast and serve with butter and jam.
1 pint (2 cups) ice cream, softened
1 1/2 cups self-rising flour
How to Make It
Stir together ice cream and flour, stirring just until flour is moistened. Spoon batter into a greased and floured 8- x 4-inch loaf pan.
Bake at 350 for 40 to 45 minutes or until a wooden pick inserted in center of bread comes out clean. Remove from pan, and cool on a wire rack.
Note: Batter may also be divided evenly between 2 greased and floured 5- x 3-inch loaf pans. Bake at 350 for 20 to 25 minutes or until a wooden pick inserted in center of bread comes out clean.
this did not work and I tried it twice using different flavors...it was bland and did not rise at all. It looked like a biscotti loaf but softer. I did use self-rising flour and tried butter pecan (really bland) and pralines and cream (better, but still bland). I doctored it up with whipped cream cheese with a sprinkle of sugar and enjoyed it with my tea.
Cut the recipe in half and added a tablespoon of sugar. Use full-fat ice cream. My girls prefer butter pecan ice cream. The loaf pans should be slightly more than half full. Ice cream most be really soft before mixing. Then, I baked in two mini loaf pans so the baking time was only 25 minutes. Would make excellent bread for gift baskets.
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