New Food Trend: Ice Cream Bread
Have you heard of Ice Cream Bread? This new food craze is creating buzz among thousands of internet foodies and recipe enthusiasts because it simply calls for two ingredients – ice cream and flour.
Jeanne Ambrose, editor of Taste of Home magazine, says: “I think it’s unique, fascinating…Two ingredients which seem to be so disparate they wouldn’t work in bread.”
The recipe was submitted to Taste of Home, the number one food and entertaining magazine in the world, back in 2006 and has recently resurfaced after the publication posted it on their Pinterest page. Since then – the recipe has receive 400 re-pins and been shared via Facebook nearly 900 times with over 520 likes.
Also, TOH is now offering their June/July issue with 20% more content, which means more recipes that are perfect for summertime.
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Ingredients:
•1 cup butter pecan ice cream, softened
•3/4 cup self-rising flour
•1 tablespoon sugar
Directions:
•In a small bowl, combine the ice cream, flour and sugar. Transfer to a 5-3/4-in. x 3-in. x 2-in. loaf pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (6 slices).
Editor's Note: 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.
Nutritional Facts:
1 slice equals 115 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 217 mg sodium, 18 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
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