Make bread by mixing ice cream with flour and baking

It appears that you can make delicious (and fantastically high-carb) bread by mixing melted ice-cream with self-rising flour and baking it. I'm willing to believe that this is totally yummy but I'm not going to try it:

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.

Cake Batter Ice Cream Bread (via Neatorama)


    1. Yeah, or “tea bread,” which is essentially just a sort of bread-shaped cake.  It’s just a very lazy recipe for it, where the ice cream is being used for its ingredients (the fat, sugar, eggs or other thickeners, flavorings).

    2. nope!  i just tried and it’s definitely more like a bread than a cake.  not very sweet, either.  i used a pint of red velvet from ben and jerry’s and it needed someone to make it taste better.  butter wouldn’t be a bad idea, but I think it needed a sweet frosting.

  1. On the other hand, for americans this qualifies as bread, since they have lost all knowledge what actually constitutes bread, and shove sugar into everything. i am just a bit disappointed that cory thinks that this is bread as well.

    1. yeah! damn those stupid fat americans.  it’s like they mostly come from the same defective genetic stock.

        1. All I know is that I want to eat with the Celik or Ahmed family.  Maybe the Casales famly too… I spy mangos and dried chiles on that table.

        2.  Thanks for the link, Antinous.  Food for thought (pun intended). But I have to ask how these families were chosen and how accurately do they reflect the diets of their countrymen and women. The extremes went from the hyper industrialized, pre-packaged foods of the industrialized nation families to what looks like starvation rations for the African families. The pile of meat on the Australian family’s table made my arteries harden just looking at it. I know the truth is somewhere in the middle but these images ignore families who make a conscious effort to consider what they’re eating, who cook, and probably spend a lot less on their weekly grocery bills. But those people are not so interesting.

          1. Based on the people in line at the grocery store, I’m afraid that the US one might be completely accurate. I see more frozen pies than fresh vegetables.

          2. I see the same thing at my local Safeway which I go to only under duress as the better stores are 30 minutes away. But at those other grocery stores that are locally owned the stuff on the conveyor belt bought by people ahead of me  is basically real food. Their cooking abilities and taste is another story. The images paint a broad picture without nuance thus generalizing entire populations. The Ahmed family might represent the other end of the spectrum  (an ideal diet that isn’t or can’t be met by their compatriots).

          3. Same here, pretty much. So do I, when I perforce frequent the supermarket (tho it is at the bottom of one of the most cheerfully demented roads in the whole of Newcastle. Think  Dickensian horror, but with modern clothes and more interesting drugs).

          4.  Apart from the lack of beer, the Australian family smacks of a rural stereotype that is far from typical. Also the pricing would seem a little skewed if they included the tobacco and carton of cigarettes sitting on the water containers…. now that’s a diet that will harden the arteries!

          5. Clearly the Australian family pictured is Aboriginal, a minority group in Australia; so in that respect, no, they’re not typical.

    2.  Not true. I don’t know what part of the US you’ve visited but there is a huge, thriving movement of artisan bread bakers across the country. There must be more than 10+ artisan bakeries in my county in California. It  goes with  our artisan cheeses, wines, and locally raised meat, fruit, and vegetables, honey, etc.  Knowledgeable and informed artisans, farmers, and consumers throughout the US are more prevalent than you give credit.

  2. I disagree. It’s a muffin or quickbread. The leavening is from chemicals and the mixing is closer to the muffin method than any of the cake methods. But yes, closer to a cake than a bread.

  3. I’ve tried this. I made up two batches, using self-rising flour and fully loaded ice cream with candy inclusions.

    It works, in that you do get bread out of it.

    It is, as someone above notes, a soda bread. It is very much like a floury, crumbly soda bread.

    It was . . . OK. The co-workers I had try it out said it was “interesting.” No one went for seconds.

    I used it as a breakfast bread. Toasted and smeared with butter, it was not bad.

    But don’t expect some kind of miracle.

  4. I’ve been messing around with bread recipes. This could work, but (A) it’s going to be crazy sweet, and (B) self-rising flour doesn’t result in good bread dough the way yeast and high-protein flour does.

    1. i tried this with red velvet ice cream, and it definitely wasn’t very sweet.  it would probably taste better if there was some sort of frosting added to it for extra flavor.

  5. I’ve never understood the market for “self-rising flour”.  It’s flour with baking powder already added, because adding a spoonful of the stuff yourself is too much work, even though you’re mixing in other ingredients.  It’s saving the easiest part of the labor, as opposed to something like Bisquik which also saves you the work of blending in shortening (assuming you like hydrogenated fats), for people who are willing to do some work cooking.  It’s only useful for soda breads and pancakes, not for anything else you might bake that doesn’t use baking powder.

    1. on the other hand, if you make pancakes only rarely, you end up throwing out a tin of baking powder every year or so because it goes bad (hydrates and reacts); self-rising flour is just a way to buy a smaller am’t of baking powder.

      i still buy regular flour and baking powder, but that’s just because i’m a stubborn git who insists on doing things the stupid way (and also because i prefer brands of flour that don’t offer a self-rising variety because they’re also old-fashioned gits).

      1. You can buy half-size tins of baking powder; in addition, you can buy it in the bulk section at some stores, where you can choose to pick up only a few tablespoons’ worth at a time.

          1. Not sure if freezing and then thawing would affect the chemical bonds in the baking powder.  The whole point of double-acting baking powder is that it’s two types, one of which doesn’t react the instant it becomes wet, so you have a little more leeway in terms of mixing and getting into whatever pan/shape you want before starting the baking process.  But you still have the other (original) type of baking powder in the double-acting type too, which would probably be neutralized by the tiny ice crystals that would form in the freezer.  Just ballparking an answer here….I don’t actually know.

    2.  I read somewhere self rising flour  was as you said  a pre-made mixture  cooks on US trains developed to simplify their work when morning meals demanded pancakes and biscuits,.  Later it was marketed as Bisquick.

      1.  Bisquick has oily stuff in it as well… Although maybe it didn’t originally?  FWIW, my grandma used to make her own pre-mix (including margarine/crisco), for that very reason in the 1950s — 8 kids, lots of early-morning pancakes.

    3.  I used to think the same thing — but I found out there is another difference between self-raising and ordinary (UK “plain” / US “all-purpose”) flour. Self-raising flour is usually made with cake flour (less protein than plain flour).  Just for kicks, I did a bake-off with myself to test it, with 2 brands of regular and 2 brands of self-raising flour.  The cakes with self-raising flour were lighter and had a smaller crumb.  If that kind of thing floats your boat.


      Also — I know that baking powder does eventually hydrate, but I’ve never had mine go off.  I had one in the cupboard for about 2 years… did I just have a better-than-average seal on my cannister?  Or do I need to wait longer than that?

  6. I made this with coffee ice cream and it was actually really good. About the consistency of banana bread.

  7. When anyone (especially someone from canada) tells me that american beer is no good, I get a good laugh.
    Helps that I live in the beer capital  – San Diego.

      1. Not anymore, but they used to be.  Just like Portland was at one time.
        Now it’s San Diego (city and County) by a country mile.  The fellas making the beer here can’t stop winning awards, either.
        Hell, they came close to winning 10 percent of the medals at the GABF for 2012.
        For a state as a whole, we killed it pretty good, too, with just under 20 percent of all medals combined beating Colorado there as well.

  8. As a translator who sometimes does projects for the EC, I also must take exception to this new use of the word ‘bread’. My assumption is that it’s cheaper to mix random ingredients from the kitchen and call it what you like than to employ a baker who knows what the hell they’re doing.

  9. Wikipedia (currently): “Cake is a form of bread or bread-like food.”

    Which is another way of saying you may have a fruit/vegetable problem here. Personally, I defy any simple definition of cake (expect of course ) not to contain something that’s generally considered a bread. Especially historically – butter cakes and sponges (this is neither) being fairly recent inventions in cakestory.

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