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Wednesday, January 22, 2014

Bread, Ice Cream! Huh?!

This recipe was sent to me by a friend that knows that I am into making bread.  She thought this looked easy and probably tasted pretty good.  I was to be the test kitchen.  Her intentions were certainly good but I seriously questioned the recipe.  Ice Cream Bread?  I like ice cream and I like bread but putting them together seemed an unlikely mix.

The recipe is certainly easy.  I believe that the ice cream is the substitute for all wet ingredients in any other bread recipe.  What the heck!  I went for it.

Good, good, good!   Easy, easy, easy.

Give it a try!

Ice Cream Bread
2 cups vanilla ice cream, softened
1 1/2 cups self-rising flour (if you don't have self-rising flour, use 1 1/2 cups all-purpose plus 2 teaspoons baking powder and 1/2 teaspoon salt).
1 tablespoon sugar
1 tablespoon grated lemon zest

Preheat the oven to 350F. Spray an 8"x4" loaf pan or line it with parchment paper.
In a medium bowl, mix together ice cream, sugar, flour, and zest until just combined.
Transfer the loaf to the baking pan and smooth out.
Bake for 45 minutes, or until a toothpick stick in the loaf comes out with a few crumbs stuck to it.
Remove from the pan and let cool.

Recipe adapted from Taste of Home


  1. is it like a pound cake quite dense or is it light like a sponge cake? How sweet is it?

  2. It is like a sweet bread - not like cake at all. The next time I make it I am going to add nuts and raisins. Nice hearing from you.