With the summer-like weather we had the last several days a (not-so-young) girl’s mind turns to…ice cream, of course. Let’s face it – we all scream for ice cream!
Arts Center Executive Director Kris Pearson is the self-professed “queen of reheating” although her appreciation for good food is boundless. So she was overjoyed to find this interesting and exceptionally easy bread recipe.
It’s so simple even Kris couldn’t mess it up. It’s tasty – and the possibilities are endless!
Ice Cream Bread
(yep – you read that correctly!)
2 cups softened ice cream (high butterfat and few “mix-ins” works best)
1 ½ cup of self-rising flour (since flour is the “new toilet paper,” if you can’t find self-rising flour, substitute 2 ½ teaspoons of AP flour with 2 teaspoons of baking powder and a half teaspoon of salt)
2 tablespoons of sugar
Bake in a greased, floured 8"x 4” bread pan for 40 minutes at 350 degrees
This is definitely a bread rather than a cake and the flavor is subtle and not particularly sweet. Kris used chocolate peanut butter ice cream and enjoyed toasting it and slathering on peanut butter. She’s currently considering trying another batch with some of Seneca Farms’ strawberry cheesecake or maple walnut ice cream or perhaps with Spotted Duck Creamery’s Dark Forest or Black Button Crunch custards. Let your imagination run wild and give it a try!
Remember that the Arts Center plans to open the Flick Gallery on Monday, June 1st for visitors and sales. We’ll have a whole new exhibit of local art and perhaps some designer masks available (more about those later). Stop by and see us – we’ve really missed you!