Ice Cream Bread
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
Ingredients
- 1 cup butter pecan ice cream, softened
- 3/4 cup self-rising flour
- 1 tablespoon sugar
Reviews
I tried it, exactly per the recipe and I will not do it again. It did not rise, at all, and the texture was seriously dry. It was easy but not worth the materials or time. I would never serve it to someone and I will not eat it.
Delicious. The texture was moist and firm. Will make it again, maybe using vanilla bean ice cream with nuts.
I learned how to make self-rising flour. Easy, fast, and delicious. Thank you, Katherine, for sharing this recipe.
I made the Ice Cream Bread exactly as directed. It had a dry texture and hardly any taste. I will not be making this again.
I will give this one star for ease of making it, but it was terrible. One taste, and the rest went into the garbage.
Worst recipe I ever tried. Don't waste your ice cream on this tasteless mess.
Made 2 different kinds. One was Pistachio Honey and the other was Matcha Green Tea. Delicious. I made this recipe with my 5 yr old nephew. So easy and he was so excited to make ice cream bread. Will definitely be making this again, trying out new flavors.
Just made this
I was intrigued by this recipe. I made it with Haagen Daaz butter pecan ice cream. We had a slice the day it was made
Tried this recipe because of the novelty of a 2 ingredient bread. Didn’t hate it, didnt love it. I used butter pecan ice cream, it was very bland and a little dense. Certainly won’t make again.