It’s true, you can turn ice cream into a bread batter by simply adding flour.
According to the Simple Cooking Channel on YouTube, a cook can whip up a bread batter in minutes and then cook it in the oven. The bread is ready to eat in less than an hour.
The directions are quite easy. Mix 1.5 cups of self-rising flour with 2 cups (one pint) of ice cream. The ice cream should be full-fat or the recipe may not work. The ice cream should be softened by zapping it for a few seconds in the microwave or leaving it on the counter to melt.
Then, add the mixture to a greased bread pan and cook for about 50 minutes in a preheated 350 F (180 C) oven. When a toothpick is poked through the center of the bread and comes out clean, it’s ready. That’s it.
For people with only all-purpose flour, they would add 1 1/2 tsp baking powder and 1/2 tsp salt per cup flour. For this recipe that uses 1 1/2 cups flour, then 2 1/4 tsp baking powder and 3/4 tsp salt would be needed.
That certainly is a simple recipe, but does it work? And how does it taste? Other food websites offer nearly the same recipe, but cooks were getting mixed results.
On Food.com, Kelly H. wrote, “Didn’t turn out. Thought it was pretty simple and straight forward, but it didn’t rise AT ALL, and it was SO heavy. Won’t be trying this one again.”
The recipe worked better for ‘venturous foodie who wrote, “Love this simple-to-make and moist bread! I requested it for my bridal luncheon. And no one knew the secret to the delicious fancy ‘coffee cake’!”
While making ice cream into bread may seem magical, it basically has the same ingredients in any other quick bread like corn bread or pound cake. Quick bread doesn’t need yeast and the work of mixing, resting, and kneading that traditional crusty loaves require.
Instead, the ingredients for a quick bread include flour, eggs, milk, fat, baking soda, salt, and fruit, spices, or vegetables to give it flavor. Ice cream basically contains many ingredients needed for quick bread — eggs, sugar, fat — but without the flour and leavening agents.
Whether people would rather eat their ice cream warm and crumbly, rather than cool and creamy is another question.
