1 pint (2 Cups) ice cream, softened
1 1/2 cups self-rising flour
Stir together ice cream and flour, stirring just until moistened. Spoon batter into a greased and floured 8-X 4-inch loaf pan.
Bake at 350 for 40 to 45 minutes or until a wooden pick inserted in center of bread comes out clean. Remove from pan and cool on wire rack.
Note: Batter may also be divided evenly between 2 greased 5- x 3-inch loaf pans. Bake at 350 for 20 to 25 minutes.
Use your favorite flavor of ice cream. Testers started with vanilla and branched out to dozens of other flavors. They especially liked butter pecan and rum raisin. Premium ice creams yielded the richest taste and texture, but less expensive brands were also delicious in this recipe. They experimented with several low-fat ice creams but were disappointed with the results. From Southern Living Magazine
1 1/2 cups self-rising flour
Stir together ice cream and flour, stirring just until moistened. Spoon batter into a greased and floured 8-X 4-inch loaf pan.
Bake at 350 for 40 to 45 minutes or until a wooden pick inserted in center of bread comes out clean. Remove from pan and cool on wire rack.
Note: Batter may also be divided evenly between 2 greased 5- x 3-inch loaf pans. Bake at 350 for 20 to 25 minutes.
Use your favorite flavor of ice cream. Testers started with vanilla and branched out to dozens of other flavors. They especially liked butter pecan and rum raisin. Premium ice creams yielded the richest taste and texture, but less expensive brands were also delicious in this recipe. They experimented with several low-fat ice creams but were disappointed with the results. From Southern Living Magazine
