RECIPE AND PHOTO SUBMITTED BY Mark Mckinney
Ice Cream Bread!
Anyone heard of this? Use any flavor of Ice Cream..just make sure it’s not non-fat or low-fat.
2 cups Ice Cream
1-½ cup Self-Rising Flour
Stir together ice cream and flour, stirring just until flour is moistened. Spoon batter into a greased and floured 8×4 inch loaf pan. Bake at 350 degrees for 40 to 45 minutes or until a wooden pick inserted in the center of the bread comes out clean. Remove from the pan, and cool on a wire rack
2 cups Ice Cream
1-½ cup Self-Rising Flour
Stir together ice cream and flour, stirring just until flour is moistened. Spoon batter into a greased and floured 8×4 inch loaf pan. Bake at 350 degrees for 40 to 45 minutes or until a wooden pick inserted in the center of the bread comes out clean. Remove from the pan, and cool on a wire rack
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