Saturday, June 8

BAKE IT: Ice Cream Bread

This may be one of the weirdest and best things I know how to make. I stumbled across it on Pintrest awhile ago and it took a few trys to prefect it. It is now a household monthly baking staple. Part ice cream, part bread, all around yummy! And makes a great French toast! You can use any type of ice cream you want and I seriously mean any. 

There are a few things to remember when making this: 
First: Selecting your ice cream. I stand by saying you can using any ice cream you want but, there are a few thing you may want to remember. The crazier, the more intricate the better. I love using ice creams with bits, candy pieces, chunks, and Carmel or chocolate swirls. Since the ice cream gets blended things like neopolitan or spumoni do not really work well. Also, anything which is vanilla based will have a more subtle flavor.

Second: Melt time. There is a specific way you need to melt the ice cream. You can not microwave it to speed the melting process. The added heat changes the texture. You need to let it melt on a counter top away from heat for 30-40 minutes. To short and you will have incorporation troubles. To long and you will have texture isssues.

Third: BREAD NOT CAKE. Yes, it is baked in a bundt pan, otherwise it takes way to long to get the inside to bake and you practically burn the bottom. But it is bread not cake. So drier, not as sweet, good with butter, peanut butter, jelly, not with whip cream! Very important to remember when serving this. You will get the "ugh, what a tasteless dry cake look" if you do not tell them it is not cake. If they know it is bread, you get the "wow, this is bread?!?" Look, much better.

Now that you have the guidelines we should get baking.

Makes 16-18 slices or 8-9 servings
Full time: 2 hours (includes melt and cool time)
You will need:

1 1.5 quart container of ice cream
3 cup all purpose flour
2 tbsp colored sprinkles
4 1/2 tsp baking powder
1 1/2 tsp salt

Let us begin:

Start by melting your ice cream. To do this remove the lid, place on counter or table away from heat for 30-40 minutes. DO NOT MICROWAVE, DO NOT OVER MELT.

Flip ice cream into a large mixing bowl. The outside edges should be almost liquid and the middle should still be firm.

Sprinkle over baking powder and salt.

Here is a great time to stop and get oven preheating to 350.

Add two cups of flour.

Using hand mixer, not on, push down on ice cream a few times to get it to break up.

Mix on medium speed until flour appears mostly blended. Roughly 2-3 minutes.

Add in remaining flour.

Mix on medium speed until fully incorporated and smooth.

Lightly spray bundt pan with cooking spray.

Place sprinkles into pan and evenly spread out as you can.

Pour, well more like flop, batter into pan. I should note, the bowl is going to be cold.

Make sure to smooth batter out evenly.

Bake in oven 35-45 minutes or until an inserted tooth pick comes out clean.

Allow to cool in pan for 5-10 minutes and than invert pan on a wire rack.

Give the pan a light tap and than lift up to reveal your bread.
Allow to cool 15-20 minutes prior to serving, enjoy!