Hi! I’m Melissa from The Happy Idiot, and I’m so glad to be a guest host for the day here at Creative Kids.
One of my favorite time wasting websites is BuzzFeed. Every time I go there for one article, I always wind up reading three or four because they keep catching my eye. I love finding new recipes there, though some of them occasionally sound pretty bizarre to me. A few months ago, I saw one that I was really, really skeptical of:
Two Ingredient Ice Cream Bread
Just and ice cream and flour?
I couldn’t imagine that this would actually work. I make bread a lot, and I’d never heard of any kind of sweet bread not needing eggs or at the very least, yeast. I thought it was a joke until I started to Google it. I couldn’t believe how many recipes there were, just combining melted ice cream and flour. So, I decided I needed to tweak this recipe for myself.
You won’t hear me say this a lot, but I was WRONG. I can’t believe how far a little ice cream and flour will take you. The outside has a light crispness to it, and the inside is very rich and very moist. The taste is wonderful – it’s creamy and lightly sweet and just amazing served warm.
I decided to create a bread that showcased my favorite additions to an ice cream sundae – chocolate, cherries, and sprinkles. It’s sweet, chocolate-y and just a wonderful treat. Plus, a small serving of it will fill you up nicely. It’s very rich!
- Two cups of melted vanilla ice cream (About one
- pint frozen)
- One and 1/3 cups bread flour
- One pinch of sugar
- ½ teaspoon of vanilla extract
- 1/3 cup each of chocolate chips sprinkles, and
- crushed Maraschino cherries
Preheat the oven to 350 degrees.
Heavily – and I do mean heavily – butter and flour a loaf pan or mini loaf or muffin tin. The ice cream makes it sticky, so you want to ensure it doesn’t stick.
Mix in the cherries, chocolate chips, and sprinkles into the ice cream. Add the vanilla and sugar.
Fold the ice cream mixture into the flour.
Place the mixture into the pan and bake for 30 minutes. Check to see if it is done, and if it’s still
damp on the inside, bake for an additional 5 minutes.
(Adapted from BuzzFeed)
This is how I typically want an ice cream sundae – vanilla ice cream with chocolate, cherries, and a lot of sprinkles.
But really, you could use ANY kind of ice cream. The only thing you must be sure of is that you are using whole milk ice cream, not low-fat or skim, and ensuring that it is not a ‘frozen dairy dessert’ (like Breyer’s Blasts). It’s really important that the bread has the milk and cream.
The best thing about this recipe is that there’s really no wrong way to make it. (Okay, I take that back – if you set it on fire or throw it on the floor that might be considered the wrong way. But other than that – you’re good!) Any flavor of ice cream would work. The combinations are endless – here are a few of my ideas:
- Chocolate ice cream with hazelnuts and Nutella
- Mint chocolate chip ice cream with Oreos
- Strawberry ice cream with bananas, peanuts and chocolate
- ANYTHING Ben and Jerry’s – they practically add the kitchen sink for you, and it’s already measured out in a pint.
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