Ever have one of those weeks? By 5pm on Monday my week was completely obliterated. The major problem being a car "repair" I had done in October after someone tried to pass me on the right....unsuccessfully. Ironically the repair was done in the same way. Long, irritating story short........the "mechanic" wishes he never met me........and my only vehicle right now is the Tipsy Truck. After a week of long conversations with insurance companies, mechanics, and myself......I decided that we need a treat! Let's get weird with it. Last week I got some info from my friend Dan about something called "Ice Cream Bread". Now you may remember Dan from such great ideas as "Milo's Stout Beer Float". Dan's super sarcastic, a photographer and a gamer. So he pretty much hits all of my criteria for great people. So I say we trust him!
Now I know what you are thinking, "Brooke....You are pretty much the worst baker in the world. What are you even thinking?!"
GUYS!!! I just told you I was having a terrible week and now you mock my baking skills! Some friends you are. But truth be told.....you are right. Baking takes precious time and patience, two things we are running woefully short on these days. LUCKILY this recipe is almost as easy as making a bowl of Captain Crunch....which I think we all know would make another delicious ice cream flavor......mmmmmm....with rum? It could be "The Captain's Captain"! But that's a recipe for another day.....seriously. I've had that one in my brain since the Day 1.
Ice Cream Bread.......Seriously!
CHECK THE CUPBOARD AND.........NOPE YOU DON'T HAVE THE RIGHT FLOUR.....DON'T FORGET YOUR SILVER COIN WHEN YOU GO GET:
- 3/4 of a cup of self rising flour- You want a self starter here. A real go getter. Not some slouch flour that sits around waiting for yeast to do it's job. And I triple dog dare you to find a small bag of this stuff. Just make future plans for more lazy bread.
- 1 cup of softened ice cream- Go into the ice cream shop you have in your home and.......wait....you don't have one? You must be so slim. I guess you can buy it at the store but it's probably not going to have booze in it. Who cares? Drink while you make it! We CAN'T mess this recipe up.
- 1 tbsp of sugar- Grab it right from the sugar jar! We don't even need to walk to the pantry for this puppy!
- cooking spray- I just figured out that you should really spray this over the sink. Especially if you are wearing socks and your kitchen floor is vinyl. Now I'm not saying I almost wiped out but caught myself on the counter......I'm just saying I figured out a way to have sock races in my kitchen. Way faster than Pledge floors.
- Scoop out your ice cream and let it soften in a large bowl. If you break it up a little it will melt faster. But there's like two steps here so what's the rush? Oh yeah....it's bread made from ice cream!!! Smash it up!!!
- Add your flour and sugar and whisk it all together. Well I'll be!!! It looks like batter! Good for us. Now I picked my Cinnamon Raisin ice cream so I'll end up with good ol' cinnamon raisin bread, but you could get crazy with it. I'm actually dying to try Mint Choco Nip Bread........or Ambrosia bread! But I also see nothing wrong with fruit cake and date nut bread. I'm like 90, remember?
- Scrape your batter into a loaf pan that you have sprayed with cooking spray. Seems pretty legit. How have we never heard of this? I bet my Aunt Patty has. She's heard of everything. She's probably into my Ambrosia bread flavor too, as she seems to be the only one beside me who is way into that flavor. That's because we like to get together and drink tea and talk about how the world has gone to heck in a hand basket. Except we like to swear. And she definitely reads this blog so everybody wave to her and wish her a happy belated birthday!.......or else.
- Post heat your oven to 350 degrees....because if I EVER remembered to preheat the oven I'd be an infinitely better baker. That and using proper measurements.....but you know what?! I don't know HOW to weigh flour, Alton.....science master of FOOD. So I'll always skip your baking recipes, Buddy. But take heart, you'll always be my grilling guru.
- Once the oven is at temperature, slide the loaf pan in and set the timer for 25-30 minutes. It might take a few more minutes depending on your oven . My oven is from 1974 and has no window in the door or light inside. It's a mystical wonder why I don't bake more. Once the timer is set we are now ready to do 30 minutes of Shaun T punishment. By the time your face is on the sweaty mat gasping for air........the bread has only been in for 8 minutes. DAMN IT! Okay....by the time you are begging for squat-lunge mercy, the gentle smell of cinnamon wafts into the living room, reminding you that you are working towards a goal. Guiltless consumption of ice cream bread...........and abs.....I guess.
- If the bread looks and smells done, it probably is, right? Let it cool for 10 minutes before you put it on a wire rack. Don't skip the rack part. It helps your loaves to properly cool and expel excess moisture. This is the part of baking I actually get. Well, this and the eating. I am so good at that part.
- Slice it up and prepare to have your MIND BLOWN, because you just found a a crazy dessert recipe, that takes nano seconds and is only limited by your imagination. I actually have the sickest and easiest party appetizer of all time in my recipe box, but you'll have to wait another day.
Devour this bread as is, toasted with butter, or on either side of a scoop of the very ice cream bread you made with it! Gives new meaning to the words ice cream sandwich. Remember that time we used donuts? That was awesome. This is way healthier though. Maybe.....
Makes enough for 3-4 people, technically.
Makes enough for 2 people, realistically.
Makes enough for me, but I'm going to try to be good. Try.