Cake Batter Ice Cream Bread

(from largomason’s recipe box)

Don’t have self-rising flour? Make your own using this simple equation: For each 1 cup of flour add 1½ teaspoons baking powder, and ½ teaspoon salt
Use any kind of ice cream (“light” or low-fat ice cream is not suggested)

Ingredients

  • 1.5 quart tub of cake batter ice cream
  • 3 cups of self-rising flour
  • Sprinkles (optional)

Directions

  1. Preheat oven to 350 F
  2. Let ice cream soften at room temperature for 10-15 minutes.
  3. In the bowl of your mixer combine ice cream with flour until the flour is incorporated.
  4. Evenly distribute sprinkles in the bottom of a greased Bundt pan and scoop batter evenly on top.
  5. Bake for 35 minutes until a toothpick inserted comes out clean.
  6. Invert and allow to cool completely.

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