Ice cream + flour = bread. Seriously?
I couldn’t believe it myself when I saw it on Newlyweds. I didn’t know how it would work. I still can’t explain it. But it works. I used pumpkin ice cream and came up with this pumpkin bread that tastes similar to the pumpkin quick breads I bake in October.
You can use any flavor ice cream. I was originally going to use chocolate like the recipe I came across, but then I found this unopened pumpkin ice cream I bought from Trader Joe’s and forgot about until I cleaned out my freezer. The bold spices in the pumpkin ice cream seemed perfect for making a good tasting bread with only two ingredients.
This was so easy to make and tasted good too. I would definitely make this again. You just need to melt some ice cream, add in some self rising flour, stir and mix and it’s ready to go in the oven. I did make some slight tweaks. Since I only have a 9 x 5 loaf pan, I decided to do 1 1/2 times the original recipe. I was also out of self rising flour, so I had to make my own, so technically I had to use more than two ingredients. Still super easy.
If you like these very few ingredient type of recipes like me, I finally created a category for recipes with Four Ingredients or Less.
Pumpkin Ice Cream Bread
3 cups of pumpkin ice cream, softened/mostly melted
2 1/4 cups self rising flour (If you dont have self rising flour, use all purpose flour and add 3 tsp baking powder and 3/4 tsp salt)
1. Preheat oven to 350F. Grease a 9 x 5 loaf pan.
2. In a large bowl, mix softened ice cream and flour with large wooden spoon until combined and no ice cream of flour chunks remain. Scoop batter into loaf pan. Bake for approximately 55-65 minutes until knife inserted comes out clean.
Slightly adapted from recipe found on Newlyweds who adapted it from Cooking with Libbey