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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
  • Total Time
    Prep: 5 min. Bake: 25 min. + cooling
  • Makes
    1 loaf (6 slices)

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 5-3/4x3x2-in. loaf pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts
1 slice: 115 calories, 4g fat (2g saturated fat), 8mg cholesterol, 217mg sodium, 18g carbohydrate (6g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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