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:
1. 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.
