Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575
ICE CREAM BREAD
Contributed by: Faye Lawrence Morley
1 pint (2 cups) premium ice cream, any flavor (cannot be low fat or fat free)
11â�„2 cups self-rising flour
Preheat oven to 350 degrees.
Stir together softened ice cream and flour just until flour is moistened. Spoon batter into a greased and floured 8-by-4-inch loaf pan. Bake for 40-45 minutes or until a toothpick inserted in the center of the bread comes out clean. Remove from pan when slightly cooled and allow to cool completely on a wire rack.
For 5-by-3-inch loaves, divide the batter between two 5-by-3-inch loaf pans and bake for 20-25 minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)