Ice cream gets a whole new use in this tender bread recipe that I pared down to serve two. Be sure to use full-fat ice cream for best results. —Katherine Kuehlman, Denver, Colorado
- 1 cup butter pecan ice cream, softened
- 3/4 cup self-rising flour
- 1 tablespoon sugar
- 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).
Originally published as Ice Cream Bread in Cooking for 2 Summer 2008, p37
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