Tasty Tuesday Ice Cream Bread!

It was kinda rainy in Myrtle Beach yesterday, so we went to the mall and then to Crabby Mike's for dinner. As a result, I didn't take many pictures.

Just the rain...

And Sam and the dinosaurs. 

 

Hoping for better weather tomorrow!

A friend sent me this recipe, and I can't wait to get home and try it. Can you imagine making it with Rocky Road?????

ICE CREAM BREAD 

Makes One 8 x 4 loaf

Ingredients
2 Cups Ice Cream, any flavor, softened
1 1/2 cups Self-Rising Flour

Directions
Preheat your oven to 350 degrees. Spray and flour a 8 x 4 loaf pan, or line it with parchment paper.
In a medium bowl mix the ice cream and flour together until just combined.
Scoop into the loaf and smooth out.
Bake for about 45 minutes or until a toothpick stuck in the loaf comes out with a few crumbs stuck to it.
Remove from the pan and allow to cool.
For best results..use full fat ice-cream!

For those that are scratching their heads wondering how this could work - let’s consider that most ice cream is made of eggs and fat/dairy. Toss in some self-rising flour and you have some basic ingredients for a bake-capable product. Just choose the flavoring of ice cream that seems promising and have a fun weekend of experimentation.

Oh, one more thing...others asked about the self-rising flour (or if they didn’t have it, could they simply use regular flour). You must - MUST have a rising agent in the flour. Self-rising flour is an easy solution (and commonly available). However, if you don’t have self-rising flour accessible, you can make it very simply:
For every cup of flour add 1 1/2 tsp baking powder and 1/2 tsp salt (sift together).

There you go, now you have self-rising flour!