I made ice cream bread a few years ago, when it was making its way across the web like lightning. It was fine, it definitely was bread, but it just wasn't very interesting. My very first thought at the time was that it needed dark cherries. So when I noticed that Ben & Jerry's pints were on sale recently, I decided that Cherry Garcia® would make a good experiment.
- 1 C Cherry Garcia® ice cream, softened
- 3/4 C self-rising flour (see notes, below)
2. Stir together ice cream and flour until flour is just moistened. Do not overmix. Spoon into prepared loaf pan.
3. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for several minutes before transferring to a wire rack.
Robyn's notes: if you don't have self-rising flour on hand and don't want to buy it just for this purpose, you can make your own. Self-rising just means the leavening is already mixed into the flour. To make, combine 1 C all-purpose flour, 1 1/2 tsp baking powder and 1/4 tsp salt, then measure what the recipe calls for from the mixture. I bake at high altitude, so this took more than 35 minutes to get properly done in the center, but closer to sea level the shorter time may work best.
*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often