When I kicked off Reader Recipe month earlier this week, I couldn’t have imagined the kerfuffle ice cream bread would cause. As you’ll see in the comments section, everyone had an opinion about what to do – or not do – to make this two-ingredient bread better.
When Stephanie commented that she’d made a version with a cake mix and not flour, I did what any self-respecting caker would do – put on my slacks, ran out to No Frills and whipped me up a brand new loaf. (America’s Test Kitchen's got nothing on me.)
I opted for a chocolate fudge cake mix and Rolo ice cream. Following Stephanie’s instructions, I melted two cups of the ice cream, stirred it into the mix, poured it into a loaf pan and baked it for about 55 minutes at 350.
The result? Ice cream bread, thou art redeemed!
This version was dense, chocolately and chewy. Just like a big brownie. Only with bits of Rolo. Having said that, using cake mix instead of flour means the recipe’s not as exciting. You’ll lose points at the next cribbage night in terms of shock value, but you’ll make up for those points in taste.
Stephanie, thanks for the tip! Reader Recipe Month continues on Monday with something that’s a little, er, hard, to describe.
Do YOU have a caker recipe to share? Email it to me at cakercooking at gmail dot com. I'll do my best to feature it in an upcoming post!
Serve with a side of – what else? – Rolo ice cream.
Source: Caker Stephanie
Yum yum! Sounds delicious! Wish I had a piece right now for breakfast. :) Glad you like it.ReplyDelete
Wait....there is Rolo ice cream? Where have I been all of my life? Good call, Stephanie!ReplyDelete
I sure envy the colleagues who got to try this one out! I bet if you had old colleagues who used to get to try recipes, they might be missing you right now... Just sayin'ReplyDelete
I didn't taste test yet with the new colleagues. You have to give it some time before you go around, asking, "Who wants to taste my loaf?"Delete
what about the density? Looks like it collapsed. BTW did you measure the ice cream before or after melting it?ReplyDelete
Yeah, it kinda fell down in the last part of cooking. I didn't mind, though, as it gave me a nice crater to put the ice cream. I didn't melt the ice cream before measuring.Delete
That looks and sounds a lot better!ReplyDelete
I'm glad you put on your slacks before going to the store. The people at the grocery stores around here seem to think pajamas and slippers are shopping attire. :)
I suppose it depends on where you go. I never bother wearing slacks when I go through the drive thru. Of course, that could be why I'm banned from most of them.Delete
My teen daughter thinks that "slacks" is going to get dropped from certain dictionaries, which will cause some of us obvious problems.Delete
But maybe that is her wishful hoping. :DDelete
Marion, you tell your daughter that slacks are here to stay. Along with petticoats and ascots.Delete
I think cake mix gets extra points. You see, there's less measuring - always a good thing for a caker.ReplyDelete
You raise a very good point.Delete
Made this when we had some ice cream that was crystallizing in the freezer (we used strawberry melted into yellow cake mix). Everyone was mesmerized by how synthetic it tastes. We had to keep eating another piece just to see if it tasted like we thought it did.ReplyDelete
That's the catch with these recipes, isn' it? You keep eating something to prove it doesn't taste as bad as you think it shouldDelete