While searching for something new to try while the grandsons were visiting, I stumbled on a recipe for Ice Cream Bread. It sounded fun and delicious, so we all headed to the store to buy ice cream.
The boys were told they could choose any flavor, but, the two of them had to agree on it.
I assumed they’d choose a bread-friendly flavor, like butter pecan, vanilla, or even cheesecake. However, they had their own ideas and decided on chocolate peanut-butter ripple ice cream.
By the time we arrived home, the ice cream had become soft enough to make the bread. An hour later we had a loaf of chocolate peanut-butter ripple bread, warm and ready to eat.
The grandsons’ choice of ice cream gave the bread a rather odd flavor. But a slice spread with Nutella became a chocolate lovers delight.
RECIPE FOR ICE CREAM BREAD
2 cups softened Ice Cream, any flavor– Light or Low-fat not recommended
1 ½ cups Self-Rising Flour
(If no self-rising flour, add 1 ½ tsp. baking powder and ½ tsp salt to flour)
(Mix flour, baking powder, and salt together if not using self-rising flour) Add softened ice cream to flour mixture and stir until moistened. Pour into greased and floured 4×8 loaf pan. Bake at 350 degrees for 40 to 45 minutes or until an inserted wood toothpick comes out clean. Enjoy!