Ever since I saw Buzz Feeds’ article on 2-ingredient recipes, like a million years ago, I was drawn to this whole ice cream bread concept. I finally got around to making it this weekend and it was so much better than expected. The bread is super soft, slightly sweet, and perfect for a snack or dessert. Heck, it would be super for breakfast, too!
This no-knead bread is only 2 ingredients and couldn’t be any more simple to make.
Just start with your favorite REGULAR ice cream. (no diet ice-cream here! I’m pretty sure it wouldn’t work out as well because it needs those specific ingredients: eggs, milk, sugar, etc … just warning you now. The points are still low so it doesn’t matter! 😉 ). Butter Pecan is a favorite in our house so that was the obvious choice. But next time, I’ll be playing around with a variety of flavors.
Possibilities are endless. Anyway, back to the bread!
All you do is mix your softened pint of ice cream and self rising flour together in a bowl. Try not to eat the ice cream … you need every last bit! 😉
It was hard not to lick the whisk, but I kept reminding myself that this is bread batter … not blondie batter. So, the whisk went into the sink. 🙂 Self control for the win!
Then, pour the batter into a grease loaf pan. Look how thick it is! Oh yum.
Bake for 40-45ish minutes or until an inserted toothpick comes out clean. Definitely watch it during that last 5 or so minutes. It was barely brown at at the 40min mark, but at 45min you can see it was perfectly golden brown.
At this point, your house will smell amazing. The sweet and earthy aroma of fresh baked bread along with a hint of toasted pecans poured through our house. Mmmm.
When it’s all done, remove from the oven and let it hang out in the pan for 10mins. Afterwards, transfer it to a wire rack to cool completely.
Serve as is or with some fruit for breakfast. Take it up another notch and have a slice along with a scoop of ice cream for dessert. Ice cream upon ice cream? Can we do that? Yes, yes we can. Enjoy!
But first, check out those pecan pieces! Just imagine that those could be cookie dough chunks if you were to use Cookie Dough ice cream. *mind blown* Ooooh, my.
(southern butter pecan) ice cream bread
1 pint (2C) Butter Pecan Ice Cream, thawed* (Or your favorite)
1.5C self rising flour
•Preheat oven to 350°F
•Mix together softened ice cream and flour in a large bowl. (*I had my ice cream in the fridge to thaw over night)
•Pour the batter into a greased loaf pan.
•Bake in the oven for 40-45min.
•Remove from the oven and let cool in the pan for 10min.
•Transfer to a wire rack to cool completely.
•Store in an air tight container.