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Showing posts from July, 2014

Ice Cream Bread

Chocolate-Peanut Butter Ice Cream BreadMakes: 1 loaf

• 2 cups chocolate ice cream, very soft
• 1 1/2 cups self-rising flour
• 1/2 to 1 cup peanut butter baking chips

1. Preheat oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with baking spray.
2. In large bowl, stir ice cream until smooth. Stir in flour until just blended; fold in peanut butter chips. Transfer to prepared pan. Bake 42 to 48 minutes or until toothpick inserted in center comes out clean.
3. Cool on wire rack for 10 minutes, then invert loaf onto cooling rack. Serve warm or cool completely (with peanut butter, if desired).


Elderflower-Berry Ice Cream BreadMakes: 1 loaf

• 2 cups strawberry ice cream, very soft
• 1 1/2 cups self-rising flour
• 1/2 pint raspberries
• 2 tablespoons Elderflower liqueur

1. Preheat oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with baking spray.
2. In large bowl, stir ice cream until smooth. Stir in flour, raspberries, and Elderflower liqueur until just blended; fold in peaches. Transfer to …