Ice Cream Rolls
If you don’t have self-rising flour on hand, whisk 1 cup all-purpose flour with 11/2 teaspoons baking powder and 1/2 teaspoon salt.
1 cup self-rising flour
1 cup melted vanilla ice cream
Heat the oven to 350 degrees. Coat 6 cups of a muffin tin with cooking spray. Stir flour into melted ice cream until well combined. Divide the batter evenly among the prepared muffin cups. Bake until golden on top, 15 to 20 minutes. Allow the rolls to cool for 2 to 3 minutes before removing from the pan. Serve warm. Makes 6.
Source: “Come Home to Supper” by Christy Jordan (Workman, $16.95).
Per roll: 162 calories (34 percent from fat), 5.9 g fat (3.7 g saturated, monounsaturated), 32.8 mg cholesterol, 3.3 g protein, 23 g carbohydrate, 0.6 g fiber, 270 mg sodium.