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.
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 cup : 1 1/2 cup and baked for 45 minutes.
Play with it, let me know which you love best. And I’ll report back here if I get a chance to try this before I move.
Sorry to fans of this, my most-neglected blog. Israel is my big project at the moment and I suspect it will be a while before I am free to bake again regularly… :-(
Feel free to follow our adventures at my aliyah blog in the meantime!!!
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