Edit ModuleShow Tags

Savvy Mom: Flour + Ice Cream = Bread?



Is it a recipe? A science experiment? Who cares? It's a great kid activity for a rainy day! Bonus: edible results with local goods!

When I saw a post about making bread with two ingredients online, I thought: No. Way.

Well, I'm here to tell you: Way.

I happened across it on the perfect day: grey and rainy outside, with restless kids inside. I mentioned ice cream, and of course their ears perked up.

I've written about how we love stopping by Izzy's in St. Paul; there's also Pumphouse Creamery in Minneapolis (that we used here), or Sonny's at Crema Cafe; Minnesota's ice cream scene keeps expanding in a fabulous way. Any one of them would do the trick!

Here are the easy steps:

local flour & ice cream1. Preheat oven to 350 F.
2. Take ice cream out to soften (set it on the stove for best results).
3. Grease a standard-size loaf pan.
4. In a mixer, combine 2 cups softened ice cream with 1 1/2 cups SELF-RISING flour*
5. Pour mixture into prepared pan.
6. Bake for 45 minutes.

Voila! You now have ice cream bread, a not-too-sweet treat that my kids gobbled down. Last night we made chocolate, which I put a schmear of raspberry jam on. Tonight we're going for salted caramel. I think this "recipe" is going into permanent rotation.

*To use all-purpose flour instead, combine 1 1/2 cups, 2 teaspoons baking powder, and 1/2 teaspoon salt.

Edit ModuleShow Tags

Related Articles

Celebrate July 4th With a Patriotic Cocktail

Minnesotans love a good Independence Day weekend, especially with a drink in hand.

Constantine Re-inspires the Art of Bartending

Constantine is serving up spins on classic cocktails in this church-turned-bar whose first guests were the Rolling Stones.

Andrew Zimmern Shares His Ideas on Changing the Food and Farming System

The chef and 'Bizarre Foods' mastermind discusses food, farming, and why he might run for office
Edit ModuleShow Tags

Comments may be edited for length, clarity, or appropriateness.

Add your comment: