Ice Cream Bread
Chocolate-Peanut Butter Ice Cream Bread
Makes: 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).
• 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 Bread
Makes: 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 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 whipped cream and more berries, if desired).
• 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 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 whipped cream and more berries, if desired).
Poppy Seed Ice Cream Bread
Makes: 1 loaf
• 2 cups vanilla ice cream, very soft
• 1 1/2 cups self-rising flour
• 1 tablespoon poppy seeds
• Zest of 1 lemon
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, poppy seeds, and lemon zest until just blended. 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.
• 2 cups vanilla ice cream, very soft
• 1 1/2 cups self-rising flour
• 1 tablespoon poppy seeds
• Zest of 1 lemon
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, poppy seeds, and lemon zest until just blended. 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.
Southern Comfort Ice Cream Bread
Makes: 1 loaf
• 2 cups butter pecan ice cream, very soft
• 1 1/2 cups self-rising flour
• 1 tablespoon bourbon (optional)
• 1 to 2 peaches, peeled and chopped
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 and bourbon until just blended; fold in peaches. 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 caramel sauce, if desired).
• 2 cups butter pecan ice cream, very soft
• 1 1/2 cups self-rising flour
• 1 tablespoon bourbon (optional)
• 1 to 2 peaches, peeled and chopped
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 and bourbon until just blended; fold in peaches. 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 caramel sauce, if desired).
Cookies 'n' Cream Ice Cream Bread
Makes: 1 loaf
• 2 cups cookies ‘n’ cream ice cream, very soft
• 1 1/2 cups self-rising flour
• 1 cup crushed Oreo cookies
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 and Oreo cookie crumbs until just blended. 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.
• 2 cups cookies ‘n’ cream ice cream, very soft
• 1 1/2 cups self-rising flour
• 1 cup crushed Oreo cookies
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 and Oreo cookie crumbs until just blended. 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.
Comments
Post a Comment