Prep 5 mins
Cook 45 mins
I got this 2 ingredient recipe out of a Southern Living magazine, and it is fantastic - I especially like using Butter Pecan ice cream.
- Stir together ice cream and flour, stirring just until flour is moistened. Spoon batter into a greased and floured 8x4 inches loaf pan.
- Bake at 350F for 40-45 minutes or until a toothpick inserted in center of bread comes out clean. Remove from pan, and cool on wire rack.
I am rating this without stars because my DH asked me to post the recipe to the site after finding it on a blog and well it sounded interesting but the person who posted did state that it was very important to use full fat/cream and full sugar ice cream NO LOW FAT NO SUGAR ICE CREAM and recommended experimenting with different flavours of ice cream.
I'm not giving this a star rating because we didn't care for the bread, but I don't think it's the fault of the recipe. However, I did want to write this review so others won't repeat what I did. My husband was dying for me to make this bread so I picked an ice cream I know he likes -- Moosetracks. In the end, that wasn't so great because all the ingredients in the ice cream blended together too much. I think it tasted more chocolatey than anything. It was okay once you put butter on it, but still not very appetizing. I will definitely try this again, but with a plainer ice cream like vanilla or butter pecan. I am posting a picture of mine to this recipe so you can see what it looked like.
Didn't turn out. Thought it was pretty simple and straight forward, but it didn't rise AT ALL, and it was SO heavy. Won't be trying this one again.