Cake Batter Ice Cream Bread
(from largomason’s recipe box)
Don’t have self-rising flour? Make your own using this simple equation: For each 1 cup of flour add 1½ teaspoons baking powder, and ½ teaspoon salt
Use any kind of ice cream (“light” or low-fat ice cream is not suggested)
Ingredients
- 1.5 quart tub of cake batter ice cream
- 3 cups of self-rising flour
- Sprinkles (optional)
Directions
- Preheat oven to 350 F
- Let ice cream soften at room temperature for 10-15 minutes.
- In the bowl of your mixer combine ice cream with flour until the flour is incorporated.
- Evenly distribute sprinkles in the bottom of a greased Bundt pan and scoop batter evenly on top.
- Bake for 35 minutes until a toothpick inserted comes out clean.
- Invert and allow to cool completely.