Ice Cream Bread
Michele (Micki) Vezeau Overturf
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- 2 c
- vanilla ice cream
- 1 1/2 c
- self rising flour
1Slightly soften the ice cream and whisk in the flour a little at a time until a soft dough forms.
2Spoon into a greased and floured 8 x 4 inch loaf pan and bake at 350* for 40 - 45 minutes or until browned and firm to the touch.
3*** can also be made in 3- 5 x 3 loaf pans, and reduce the cooking time to 20-25 minutes.
Great with Honey Butter!