September is Reader Month! For the rest of the month, I'm featuring a reader recipe every Monday and Friday. Who’s jealous of my life? [insert cricket FX]
I’m starting things off with the strangest recipe I’ve seen in a while – and that’s saying a lot. I was first sent the recipe for ice cream bread by fellow blogger, Jenny. Then my sister Sue sent me a recipe book that her work colleagues put together. Lo and behold, there was ice cream bread again. I figured it was one of those signs. Like locusts.
Alls you do is mix ice cream with self-rising flour. I used peanut butter chocolate ice cream and threw in some old chocolate chips I had lying around. Then I brought it into work for a taste test. Comments ranged from “good” to “so-so” to “it tastes like an old cupboard.” (That could’ve been the chocolate chips.)
Anyways, what ice cream bread tastes like is besides the point. In the world of caker cookery, it’s the thrill of revealing what our food is made with that really counts. And once you unveil your magic ingredient, you’ll have every caker going back for seconds, old cupboard taste or not.
See you on Friday!
2 cups of your favourite ice cream, softened
1 and 1/2 cups of self-rising flour (see note)
Preheat your oven to 350 degrees. Grease and flour an 8×4 inch loaf pan. Mix the ice cream and flour together in a bowl just until combined. Smooth it out so it looks even. Bake for 45 minutes or until toothpick inserted comes out clean. Cool for a while and then serve. If you don’t have self-rising flour, simply use regular flour! For every cup of flour add 1 1/2 tsp baking powder and 1/2 tsp salt (sift together).
Note: I got into an argument with the woman at the bulk store because I said cake flour was the same thing as self-rising flour. She said it wasn’t. Turns out she was right, so I can never go back to that store again. Anyhoo, I used the flour/baking powder/salt option, but my loaf seemed kind of flat. Maybe my pan was too big.
Source: Sue's work cookbook