You've heard of ice cream sandwiches. But have you ever had a sandwich where the bread itself was ice cream?
You're just two ingredients and one bowl away from a loaf of dense, pound cake-esque bread that's savory enough to use for a sandwich—but sweet enough to support an additional scoop of ice cream for dessert. All you need is two cups of softened ice cream and one and a half cups of self-rising flour. Stir them together in a bowl until the mixture is smooth, then pour into a greased loaf pan and bake in a 350-degree oven for 25 to 30 minutes.
Full-fat ice cream yields a loaf with optimal tenderness, and any flavor will work. In our Test Kitchen, we like to blend strawberry and peanut butter ice creams, which results in bread that tastes like a PB&J. Mix and match flavors freely and go wild with it.
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