Ice Cream Bread Recipe

Ice Cream Bread Recipe photo by Taste of Home

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Ice cream gets a whole new use in this tender bread recipe from Katherine Kuehlman of Greenville, South Carolina. “I found this recipe and pared it down for two,” she writes. Be sure to use full-fat ice cream for best results.

This recipe is:

Quick

Diabetic Friendly

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Ice Cream Bread Recipe

Prep: 5 min. Bake: 25 min. + cooling

Yield: 6 Servings

5 25 30

Ingredients

1 cup butter pecan ice cream, softened
3/4 cup self-rising flour
1 tablespoon sugar

Directions

In a small bowl, combine the ice cream, flour and sugar. Transfer to a 5-3/4-in. x 3-in. x 2-in. loaf pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (6 slices).

Editor's Note: As a substitute for self-rising flour, place 1 teaspoon baking powder and 1/4 teaspoon salt in a measuring cup. Add all-purpose flour to measure 3/4 cup.

Nutritional Facts 1 slice equals 115 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 217 mg sodium, 18 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Ice Cream Bread in Cooking for 2 Summer 2008, p37