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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
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
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