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.
Well, I am going to give this a good review. I made my own 2 ingredient frozen banana, frozen blueberry ice cream, then softened it- then I used my own gluten free flour mix- 3/4 cup almond flour, 3/4 cup brown rice flour, 1 tsp xanthan gum, 2 tsps baking powder, 1/4 tsp salt, 1 tbsp sugar. mixed it up, up then baked in muffin tins as directed. Really good and a healthier version of the full fat ice cream.