Butter Pecan Ice Cream Bread
Ever come home from the store and unloaded your bags and had the devastating realization that your tub of ice cream was left too long and melted? Or, maybe you really thought you had room in your freezer for that glorious sweet treat, when reality is – you do not.
I have been the queen of both scenarios. Some call it poor planning, I call it a reason to get creative!
Little did you know – melted ice cream, is actually the perfect base for BREAD. Yes, bread.
Using just TWO ingredients you can take that whole tub of melty ice cream, and whip up a batter that will have you slicing your ice cream in no time. No freezer required!
Let me just emphasize this, it’s a bread…not a cake. So sliced and served along with tea or coffee is the perfect way to enjoy it. Spread your favorite topping on it (butter, jams, spreads) and enjoy!
- 1.5L (or 1.5 quart) of room temperature ice cream
- 3 cups self-rising flour
- OPTIONAL: 1/4 cup whole pecans
- Non-Stick Cooking Spray
- Mixing Bowl
- Bundt Pan
- Preheat your oven to 350 degrees F
- First, if your ice cream isn't already melted, allow it to come to a room temperature for 10-15 minutes.
- In a large mixing bowl, or stand mixer bowl, dump out your ice cream and begin adding your self-rising flour one cup at a time, Mix until it's well incorporated.
- Spray your bundt pan with non-stick cooking spray, and optionally place some pecan halves or crushed bits that will end up a decorative topping to your bread.
- Bake for 35-40 minutes or until a toothpick inserted comes out clean.
- Allow to cool completely, then remove from bundt pan and serve when ready.
