Month: September 2015

Two Ingredients = Magic

Hi!

This one is going to be a quicky, but I just had to share this amazingly quick and easy recipe with you, courtesy of Tasting Table. When it first came across my Facebook news feed I thought, “No way is it that easy. This will never work.” But, it is, and it did. And if you’ve ever felt cornered into bringing something to a bake sale or potluck, or gotten stuck on what to make for dessert, you’re gonna wanna bookmark this because it may just become a go to recipe. The great thing is that you can make it a different flavor every single time without ever changing the number of ingredients. Just pick a different ice cream flavor!

Tasting Table’s Ice Cream Bread

Equipment:
Loaf pan (I just used an aluminum throwaway recycle one from the grocery store)
Large mixing bowl
Mixing Spoon

Ingredients:
2 cups (1 pint) any flavor full fat ice cream – I went with Ben & Jerry’s Cherry Garcia
1.5 C Self rising flour (AP won’t work here)
Pan spray

Instructions:

1. Preheat your oven to 350.

2. Let the ice cream sit out for an hour or so to melt/soften. Then, dump it into a bowl and add the flour. Mix the flour and melty ice cream together until it’s a smooth batter. It will be a fairly thick batter.

BLOG_mix3. Spray your loaf pan with the pan spray, and then pour in the batter. Smooth it out a little on top if you want.

4. Bake for 25-35 minutes. Their recipe says 25-30 minutes, but I’m horrible about letting the oven fully preheat, so mine took a little longer. Just test it with a table knife or a skewer at around the 25 minute mark. If it needs to go longer, no worries.

5. Remove from the oven when it’s done and let it cool slightly, then remove it from the loaf pan to let it finish cooling completely.

BLOG_baked

The Tasting Table recipe/article says this bread will come out sweet enough that you could top it with more ice cream. I also think you could use any sort of sweet sauce and some whipped cream, or some fruit and whipped cream, depending on what flavor ice cream you use, but it’s also not super sweet, so you could just use it as is. The texture is somewhere between cake and bread– dense and sturdy but not heavy.

BLOG_insideI seriously could not believe how easy it was. And since there’s really just some stirring involved, you could even get the kids in on the fun.

Happy Weekend!