Ice Cream Bread
Recipe: #17131
February 03, 2015
Categories: Breads, 5 Ingredients Or Less, Sunday Dinner, Oven Bake, Vegetarian, Flour, Ice Cream, Kosher Dairy, more
"This recipe is from Matt Preston Restaurant Critic and Australian Master Chef judge. This was in a cook book I got for Christmas and every recipe in the book has a story attached to it and in this one the recipe is given to him by a 80 plus Country Women's Association member and she had been making it for very many years. Makes 1 loaf"
Ingredients
Nutritional
- Serving Size: 1 (26 g)
- Calories 73.8
- Total Fat - 1.6 g
- Saturated Fat - 0.8 g
- Cholesterol - 4.8 mg
- Sodium - 9.1 mg
- Total Carbohydrate - 13.4 g
- Dietary Fiber - 1.7 g
- Sugars - 2.4 g
- Protein - 2.4 g
- Calcium - 19.2 mg
- Iron - 0.5 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 175C.
Step 2
Spray and flour a bread tin approximately 12cm x 20-22cm.
Step 3
Mix the flour and the ice cream together until just combined but still a little lumpy.
Step 4
Dollop the mix into the bread tin so it fills the corners and is level at the top.
Step 5
Pop in the oven for 50 minutes or until the loaf is golden, crusty and cook through.
Step 6
Ease the loaf out of the tin and cool or eat straight away with butter.
Tips
No special items needed.