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Savvy Mom: Flour + Ice Cream = Bread?


Is it a recipe? A science experiment? Who cares? It's a great kid activity for a rainy day! Bonus: edible results with local goods!

When I saw a post about making bread with two ingredients online, I thought: No. Way.

Well, I'm here to tell you: Way.

I happened across it on the perfect day: grey and rainy outside, with restless kids inside. I mentioned ice cream, and of course their ears perked up.

I've written about how we love stopping by Izzy's in St. Paul; there's also Pumphouse Creamery in Minneapolis (that we used here), or Sonny's at Crema Cafe; Minnesota's ice cream scene keeps expanding in a fabulous way. Any one of them would do the trick!

Here are the easy steps:

local flour & ice cream1. Preheat oven to 350 F.
2. Take ice cream out to soften (set it on the stove for best results).
3. Grease a standard-size loaf pan.
4. In a mixer, combine 2 cups softened ice cream with 1 1/2 cups SELF-RISING flour*
5. Pour mixture into prepared pan.
6. Bake for 45 minutes.

Voila! You now have ice cream bread, a not-too-sweet treat that my kids gobbled down. Last night we made chocolate, which I put a schmear of raspberry jam on. Tonight we're going for salted caramel. I think this "recipe" is going into permanent rotation.

*To use all-purpose flour instead, combine 1 1/2 cups, 2 teaspoons baking powder, and 1/2 teaspoon salt.

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Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

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