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Topic summary

Posted by essybee
 - July 31, 2013, 04:41:55 PM
Any flavor you like , the ice cream has the eggs, fats milk that you need to make a regular cake the self rising  flour just saves you from having to measure the  baking powder/soda and salt  turkey4.gif
Posted by Squid
 - July 31, 2013, 03:57:56 PM
Quote from: essybee on July 31, 2013, 05:25:30 AM
It has the consistency and of course the bolder the ice cream flavor the better the taste , try rocky road  coffee.gif
I don't like chocolate.  Maybe... peanut butter ripple?  Butter pecan?
Posted by CindyLouWho
 - July 31, 2013, 03:56:29 PM
flour & ice cream, that sure sounds different.. giggle2.gif turkey4.gif
Posted by essybee
 - July 31, 2013, 05:25:30 AM
It has the consistency and of course the bolder the ice cream flavor the better the taste , try rocky road  coffee.gif
Posted by Squid
 - July 30, 2013, 07:06:59 PM
OMG, does it takes like.... pound cake?
Posted by essybee
 - July 30, 2013, 04:19:35 PM
Makes 1 8 x 4 loaf

2 Cups Ice Cream, any flavor, softened
1 1/2 cups Self-Rising Flour

Preheat your oven to 350. Spray and flour an 8 x 4 loaf pan, or line it with parchment paper.
In a medium bowl mix the ice cream and flour together until just combined.
Scoop into the loaf and and smooth out.
Bake for about 45 minutes or until a toothpick stuck in the loaf comes out with a few crumbs stuck to it.
Remove from the pan and allow to cool (if you can wait that long)!

*****For best results, use FULL FAT ice cream