Two-ingredient Ice Cream Bread
People who don’t bake often think that it’s difficult and time-consuming and while that can be the case, once in a while a recipe comes along that seems like pure magic. This is one of those too-good-to-be-true, magically easy recipes.
This bread only requires two ingredients: flour and ice cream. How is that possible? When you think about it, ice cream is made of cream, eggs, butter, sugar, all the things you need to bake anyway, so it’s as if you have everything you need already mixed up for you.
Bread is a loose term—in the way that banana bread is bread—this is almost cake-like. Lightly sweet, it’s ideal for a quick breakfast or an afternoon tea.
Use any flavor ice cream you like, I chose ube (purple yam) ice cream, because I love the flavor and its rich purple hue. But any ice cream will do! Experiment with your favorites, chocolate chip, coffee, butter pecan, anything that you think might make for a flavorful quick bread.
This easy recipe should be just the kick start you need to enter the world of baking!
Two-ingredient Ice Cream Bread
Ingredients:
1-1/2 cups self-rising flour
1 pint ice cream, softened (any flavor)
Instructions:
Preheat the oven to 350 degrees, prep a loaf pan with non-stick spray.
In a bowl, stir together the self-rising flour and the ice cream, until just combined.
Pour into the prepped loaf pan, and bake for 40-45 minutes.
Let cool slightly, then move to a wire rack.
Slice to serve.
Ok, so I know baking is a science. So would it work to use almond flour and an ice cream like halo top for a lower carb version?
Well the self-rising flour makes it rise obviously, and almond flour lacks those properties. Low carb or fat free ice cream is a gamble because as I said it’s the cream, butter, and full fat that gives this recipe its boost.