Ice Cream Bread Recipe
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
- 1. 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).
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.
Reviews for Ice Cream Bread
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