If my granddaughter, Presley, had not helped me, I would never have managed to get a recipe up this week since it was just one of those weeks when I couldn’t seem to get a meal on the table. Today, she decided to finally try our ice cream bread recipe, and I have to tell you that I wasn’t at all sure about this two-ingredient concoction!
After all, who would believe that I could stir a little ice cream and flour together and make bread…and bought ice cream at that!
2 Cups Ice Cream, We used vanilla.
1 1/2 Cups Self-Rising Flour
Preheat oven to 350 degrees.
1. Allow ice cream to reach a stage between softened and melted.
2. Stir in flour and continue stirring until combined well without over stirring.
3. Pour into buttered and floured loaf pan.
4. Bake for 30 minutes or until it reaches the desired amount of “doneness” for you.