Two of my favorite things in life are really good bread and really great ice cream. I am especially partial to Ben & Jerry’s Ice Cream. They were bought by one of the giant international food companies, but they have kept up the quality of the ice cream and the inventiveness of the flavors and are still spot on. During the end of last year I kept hearing things about this new, easy-to-make Ice Cream Bread, which is made with ice cream and self-rising flour.
At first I thought it was just a joke, but I kept on reading more and more about it. I started asking all the important questions. Does it need any yeast or baking powder to rise? Does it have to be just plain vanilla ice cream? Can I use any mix-ins? I decided to give it a try.
I had an unopened pint of B & J’s Cherry Garcia (cherry ice cream with cherries & fudge flakes) in the freezer. I quickly whipped up the batter and to my surprise, the bread actually turned out well! It was moist, yet fluffy. All of the ice cream flavors came through. And in future tests I discovered you shouldn’t use yeast or other leavening agents; you can use most flavors of ice cream and you can add mix-ins in moderation in addition to those already in the ice cream such as fruit, chocolate chips and even some Choclatique Cocoa Powder. This is one of the easiest, most rewarding, fool-proof recipes I’ve come across. I hope you enjoy it as much as I did.
1 pint ice cream—flavor of your choice
1 1/2 cups Self-Rising Flour
1/2 cup Choclatique Chocolate Chips (any complimentary chip flavor, dark, milk or white chocolate)
- Preheat an oven to 350º F.
- Spray a loaf pan with cooking spray.
- In the bowl of an electric mixer, mix the ice cream and flour until combined.
- Scoop batter into the loaf pan.
- Bake for 40-45 minutes or until it springs back to the touch.
- Let the bread cool on a rack, slice and enjoy!
ChefSecret: For best results use a premium grade of ice cream. I prefer Ben & Jerry’s but Häagen-Dazs also works well in this recipe. Non-premium ice cream brands have much more air whipped into them and don’t deliver enough structure or flavor. If you are adding cocoa powder, decrease the amount of flour by the amount of cocoa powder you add—for the best result use 1/4 cup of any Choclatique Cocoa Powder.