Showing posts from July, 2013

Want, want, want… (ice cream bread?)

  Hmm… maybe I’ve got time to make this before we go?!?!?!? Three ingredients (two if you omit sugar, which sounds like a good plan)! Three minutes (not counting thaw time)! No kneading! (Apparently) not too sweet! … Holy Oh-Em-Jee, everybody – it’s ICE CREAM BREAD. Ice. Cream. Bread. Step the First.  You thaw the ice cream. Step the Second.  You stir in self-rising flour.  Okay, this isn’t exactly ONE ingredient, and I normally consider it an abomination, but I happen to have TWO bags of the stuff here that Ted bought by accident. Step the Third.  Bake. Step the Fourth.  Indulge. The “secret recipe” is more of a ratio than anything else: 1 cup full-fat ice cream : 3/4 cup self-rising flour Bake at 350° for 25-45 minutes (depending on how big a batch) until toothpick comes out clean. This version recommends Triple Brownie ice cream, 1 cup : 3/4 cup and bakes for 25-30 minutes.  This version uses Butter Pecan, doubled to have 2

More delicious kosher morsels!