Ice Cream Bread
“Ice cream gets a whole new use in this tender bread recipe that I pared down to serve two. Be sure to use full-fat ice cream for best results.” —Katherine Kuehlman, Denver, Colorado
|Servings||Prep Time||Cook Time|
|6slices||5minutes||25minutes + cooling|
|25minutes + cooling|
- 1 cup butter pecan ice cream softened
- 3/4 cup self-rising flour
- 1 tbsp sugar
- In a small bowl, combine the ice cream, flour and sugar. Transfer to a 5-3/4x3x2-in. loaf pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the centre comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
As a substitute for self-rising flour, place 1 teaspoon baking powder and 1/4 teaspoon salt in a measuring cup. Add all-purpose flour to measure 3/4 cup.
1 slice: 115 calories, 4g fat (2g saturated fat), 8mg cholesterol, 217mg sodium, 18g carbohydrate (6g sugars, 0 fibre), 3g protein.
Diabetic Exchanges: 1 starch, 1/2 fat.