Ice Cream Bread

I made this bread because I was intrigued by the ingredients, especially the part about using any ice cream flavor. I got the ice cream from Trader Joe’s, and while they’re all about natural ingredients, this ice cream did fall into the category of having unpronounceable  ingredients.

I think this bread would’ve been better if it was made with all natural ingredients. The bread I made was gummy and doughy, and just weird in texture.

I thought it would work out to be a brioche-y pound cake, since the ingredients would’ve worked out that way, if they were broken down in their natural state. Ice cream is basically milk, cream, sugar, and egg yolks. This, combined with self-rising flour-or what I had on hand-a combination of flour, baking powder, and salt-would be an ingredients list for pound cake. The part that reminded me of brioche was how much fat was being used. I would like to try the recipe again with an all natural ice cream, perhaps one that I make myself.  For those of you who want to try it yourself, and perhaps, comment about it, the recipe follows.

Ice Cream Bread

Makes One 8 x 4 loaf

2 Cups Ice Cream, any flavor, softened
1 1/2 cups Self-Rising Flour

Preheat your oven to 350. Spray and flour a 8 x 4 loaf pan, or line it with parchment paper.
In a medium bowl mix the ice cream and flour together until just combined.
Scoop into the loaf and and smooth out.
Bake for about 45 minutes or until a toothpick stuck in the loaf comes out with a few crumbs stuck to it.

Self-rising flour:

For every cup of flour  add 1/2 tsp baking powder and 1/2 tsp salt (sift together).

This recipe brought to you by: The Hungry Housewife

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