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Ice cream bread an online hit

 

Quick bread

Ice Cream Bread

As a substitute for self-rising flour, place 1 teaspoon baking powder and 1/4 teaspoon salt in a dry measuring cup. Add all-purpose flour to measure 3/4 cup.

Vegetable oil spray

3/4 cup self-rising flour (see note above)

1 tablespoon sugar

1 cup ice cream, softened at room temperature for 30 minutes

Heat oven to 350 degrees. Spray a mini loaf pan (5 3/4 by 3 by 2 inches) with oil.

In a small bowl, stir the flour and sugar into the ice cream. Transfer batter to prepared pan.

Bake 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Makes 6 slices.

Source: Adapted from tasteofhome.com.

Per slice: 217 calories (17 percent from fat), 4 g fat (2 g saturated), 18 g carbohydrates, 3 g protein, 217 mg sodium, 8 mg cholesterol, trace fiber.


Detroit Free Press

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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