Photo and recipe by Debra Hasbrouck
After trying a batch of ice cream bread, I was a little disappointed in the mild, almost bland, taste. I decided to add some cake mix and adjust the recipe to enhance the flavor. The result was moist and delicious – a savory fusion of bread and cake.
Any flavor of regular (not low-fat) ice cream should work. You can have fun adding candy bits, nuts, chocolate chips, sprinkles, or whatever appeals to you.
ICE CREAM LOAF CAKE
2 cups softened (almost melted) ice cream (I used chocolate/chocolate chip flavor)
3/4 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup white cake mix (dry)
1 egg (beaten)
1/2 cup chopped nuts (optional)
2 Tblsp. sprinkles (optional
Combine dry ingredients, beaten egg and ice cream. Mix well. If desired, stir in nuts. Pour mixture into greased loaf pan. Spread sprinkles on top.
Bake in pre-heated 350° oven for 35 to 40 minutes, or until toothpick inserted in center comes out clean.
