Metro-East Living

Stir Crazy: Ice cream stars in loaf and brownie cones

Ice Cream Bread can be made using any rich ice cream flavor.
Ice Cream Bread can be made using any rich ice cream flavor.

It really doesn’t matter whether it’s January or July, I want ice cream. I could eat it every day.

Good ice cream, though, not ice milk or anything “low” this or that. Honest to goodness, full-fat ice cream. A small cup makes me happy and I don’t feel guilty about the amount.

I’ve spent the winter waiting for White Cottage in Belleville to open. That happened Monday. I was there, ready to peruse the menu and see what flavors of homemade ice creams were on the menu.

So, I have ice cream on the brain, but the good kind; not the brain-freeze kind. The kind where I start looking for recipes that use ice cream, because it’s really too soon to start thinking of making it at home. That really should wait until June!

What I found was a really cool recipe that uses ice cream to make bread. How great is that? Make sure to use full-fat ice cream for best results.

The second recipe came via a friend who helped throw a birthday party for her niece’s 7-year-old daughter. Since the girl’s birthday is in January, they built a just-for-fun theme around summer and turned ice cream cones into a delightful dessert that was only slightly drippy.

Contact me at sboyle@bnd.com, 618-239-2664 and follow me on Twitter @BoyleSuzanne. Write to 120 S. Illinois St., P.O. Box 427, Belleville, IL 62222-0427.

Ice Cream Loaf

2 cups (1 pint) of your favorite ice cream, softened on counter

1 1/2 cups self-rising flour*

1 tablespoon sugar

Preheat your oven to 350 degrees. Grease an 8 1/2-by-4 1/2-inch pan. (up to 9-by-5 pans will work).

In a mixing bowl, mix together the softened ice cream and the self-rising flour, until combined. Do not over mix, just until combined.

Using a spatula, pour into pan and smooth out the top with the spatula. Bake 40-45 minutes, or until a toothpick inserted comes out clean.

Remove from oven and allow to cool for about 5 minutes.

Remove from the pan and place on a cooling rack.

Tips: Don’t try to use a low-fat or low-sugar/no-sugar ice cream. Neither the results nor the flavor will be the same.

The bolder the ice cream flavor, the tastier the bread. With that said, also expect more of a bread-like flavor than a sweet cake-like flavor. It’s best served warm from the oven.

Enhance the flavor with mix-in ingredients such as M&Ms, peanut butter cups, sprinkles, nuts, dried fruit, or add a little bump in flavor with an extract.

*To make your own self-rising flour, for every 1 cup of flour add, 1 1/2 teaspoons baking powder and 1/2 teaspoon salt.

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Brownie Ice Cream Cones

Brownie mix with all needed ingredients

24 ice cream cake cones (about 3 inches tall)

24 scoops ice cream

Colored sprinkles

Mix up the brownie batter. Preheat oven to 350 degrees.

Place the ice cream cones in muffin cups; fill cones half full with batter. Bake 20-22 minutes, or until brownies are set on top and a toothpick inserted near the center comes out with moist crumbs; do not overbake. Cool completely.

Just before serving, top each with a scoop of ice cream and garnish with sprinkles. Yield: 2 dozen.

Watch a how-to video on making homemade marshmallows, the perfect companion for your hot chocolate.

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