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A recipe for ice cream bread caught my eye on the Taste of Home website. Besides sounding interesting — and rating four stars out of five — the recipe made a mini-loaf, the perfect size for empty nesters.
I must admit, though, that it seemed odd. You’re supposed to eat ice cream cold. And who wants to waste good-quality, full-fat ice cream making bread?
When the recipe turned up again on a Facebook post by Milwaukee Journal Sentinel Food Editor Nancy Stohs, I knew I had to try it.
The bread is made by stirring together ice cream, sugar and self-rising flour. That’s it. (Don’t fret if you don’t have self-rising flour; you can make your own as noted in the recipe.)
The first thing you need to know is that the ice cream must 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. Then mix in the flour and sugar, spoon the batter into the pan and bake. Easy as pie.
I tested it using two ice creams: Southern Butter Pecan Crunch and Triple Brownie. Although mine took longer to bake than specified, the end results were fine. Tasters preferred the triple brownie; the butter pecan had a floury taste.
A coworker noted that one use for this bread would be to serve it with more ice cream.
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