I have mentioned my Pinterest addiction on the blog before. It endures. One of the first things that I found on Pinterest was a recipe for ice cream bread. It is quite literally nothing more than ice cream and self rising flour. I immediately knew I had to try this. Even if it didn’t work it was going to make an amazing story! Dutifully, I went to the store and purchased self rising flour and a litre of butter scotch ripple ice cream. I was mixed my batter, put it in the oven and was absolutely flabbergasted when this came out.
It’s pretty yummy too! I mean it’s not as good as banana bread or my favourite zucchini bread, but for the effort it takes it’s pretty good and goes nicely with a good cup of coffee. Since discovering it I have made 6 loaves. In all honesty one of the reasons I make so much of it is because when I share it with people I love telling them the ingredients. So far I have only tried ice cream bread with maple walnut ice cream and butterscotch ripple. Sam has requested mint chocolate chip (shocking) and a co-worker suggested that strawberry or black cherry ice cream bread would be nice with some whipped cream or I could go super meta and serve it with vanilla ice cream on the side.
Ice Cream Bread
2 cups of any flavoured ice cream, softened
1 1/2 cups of self rising flour
Mix until combined and pop into a 350 F oven for 40-45 minutes or until a skewer comes out clean.