So, have you heard about this thing called Ice Cream Bread? I saw an intriguing pin for blueberry ice cream bread the other day, and it was made with only two ingredients. Two! That certainly caught my attention. So the next time I was at the grocery store I picked up some strawberry ice cream and went home to put the miracle breakfast/dessert together. I mixed my flour and ice cream together and put the lovely pink dough in the oven. What I pulled out 45 minutes later was…well…you just have to see it.
Hahahahaha!!!! Do you like my bread/gummy loaf? 🙂 I made one HUGE error when making this bread. I failed to carefully read the ingredient list. I know, I know, I managed to mess up a recipe with TWO-count them-TWO ingredients. I thought to myself, What is going to make this rise? There’s no baking soda in this and the dough isn’t airy at all. But I just tossed it in the oven anyway. Silly girl. What I failed to read properly was this:
Ice Cream Bread
- 2 cups (one pint) softened ice cream
- 1 1/2 cups SELF-RISING FLOUR
Yup. Self-rising flour is important. If you don’t use it, you’ll end up with a “loaf” like mine. 🙂 Now, to add to the “tastiness” I added some chopped up frozen strawberries to the batter and then topped it with more strawberries, granola, brown sugar and a couple tablespoons of melted butter. YUM. The topping was awesome! The bread was awful.
- Preheat oven to 350°.
- Grease an 8 x 4 loaf pan.
- Mix softened ice cream and flour together in a stand mixer or with a hand-held mixer until combined. If you’re adding in berries or nut, add and mix them in now. This is where I added 1/2 cup of strawberries.
- Pour batter into pan and spread out evenly.
- Sprinkle remaining frozen strawberries, brown sugar, and granola over the top of the bread.
- Pour butter over the top of the bread.
- Bake for 40-45 minutes until top is golden brown.
If at first you don’t succeed, try, try again…
Since my first mistake was so obvious and no fault of the recipe at all, I wanted to try again. Plus, I heard the Fork Report on KFI this weekend and Neil was talking about Ice Cream bread! It was like a sign. 🙂 He had some great tips, like letting the ice cream melt completely. You don’t want it just softened, because then your dough is icy cold and it won’t react well when put into a hot oven. Also, he shared the trick to making your own “self-rising” flour.
Self-rising flour substitute:
3/4 cup flour, 1 tsp baking powder, 1/4 tsp salt
Oh. My. Goodness. I just read what I typed, and then stopped. POWDER. Baking powder. I USED BAKING SODA!!! I swear, this recipe just has it out for me. Or, subconsciously I really don’t want to be successful here. I was about to tell you my second loaf was better, but still not great. It was dry, it took a long time to bake, and the center never quite cooked correctly. I give up. I’m calling this a Pinterest Fail, but honestly, it’s all my fault. Check out Living Better Together’s Blueberry Ice Cream Bread, because hers looks awesome and I’m sure it tastes great, too. And if you don’t take anything else away from this post, take this: Read the recipe carefully and completely, even if it seems simple.
If you like train wrecks and can’t look away, here’s another one for you! As a matter of fact, I started a Pinterest board just for failed attempts. If you have some of your own, I’d be happy to add you so you can pin your wonderful disasters!