ICE CREAM BREAD
Looking for a bread that requires zero skill, two ingredients, and no kneading? This basic Ice Cream Bread made with vanilla ice cream and self-rising flour is exactly what you're looking for!
Provided by Rebecca Hubbell
Categories Breakfast
Time 50m
Number Of Ingredients 2
Steps:
- Preheat oven to 350°F and spray a loaf pan3 with non-stick spray and set aside.
- In a medium mixing bowl or stand mixer fitted with a paddle attachment, mix the softened ice cream and flour just until combined.
- Add the batter to the prepared loaf pan and bake for 40 to 45 minutes until a toothpick comes clean when inserted into the center. Once cooked, run a knife along the edges of the pan to remove.
Nutrition Facts : Calories 1798 kcal, Carbohydrate 311 g, Protein 43 g, Fat 46 g, SaturatedFat 11 g, Cholesterol 99 mg, Sodium 614 mg, Fiber 5 g, Sugar 90 g, ServingSize 1 serving
CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES
Provided by Ree Drummond : Food Network
Categories dessert
Time 35m
Yield 18 sandwiches
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F.
- In a mixer, combine the brown sugar, white sugar, butter and margarine until combined. Add the vanilla and eggs, and stir together.
- In a separate bowl, stir together the flour, baking soda, instant coffee and salt. Add to the wet ingredients in three batches, mixing gently after each addition. Stir in the chocolate chips, flax seed and millet.
- Drop balls of dough on a cookie sheet and bake for 11 minutes. Remove from the cookie sheet and allow to cool.
- Using a kitchen scoop, take one scoop of ice cream and place it onto the flat side of a cookie, then top with second cookie, pressing to allow the ice cream to spread slightly. Immediately roll the edges of the cookie in chocolate chips or candies so that the ice cream is coated. Wrap individually in plastic and freeze until the ice cream is very firm, at least 4 hours.
CHOCOLATE CHIP ICE CREAM BREAD
This recipe was prepared by Diane Carter for our June 2013 meeting.
Provided by Club Recipes
Categories Other Desserts
Number Of Ingredients 4
Steps:
- 1. Preheat the oven to 350 degrees.
- 2. Combine the ice cream, flour, and chocolate chips in a bowl. (can use a mixer, but only until smooth, about 15-30 seconds.) Pour the batter into a buttered 5X3 loaf pan and shake the sprinkles on top.
- 3. Bake for 40-45 minutes, or until the top turns golden brown. Allow to cool for five minutes in the loaf pan, then turn out onto a wire rack to cool completely.
CHOCOLATE CHIP ICE CREAM
A smooth and delicious Vanilla Ice Cream, generously sprinkled with Milk Chocolate Chips. I found this on the 'Real Simple' website, and couldn't resist trying it to test my new Ice Cream Maker.
Provided by Misplaced Brit
Categories Ice Cream
Time 25m
Yield 1 quart ice cream
Number Of Ingredients 5
Steps:
- In a large bowl, combine the Cream, Milk, Sugar, and Vanilla Extract. Stir till sugar is dissolved.
- Turn on the Ice Cream maker, and pour in the mixture, following the Manufacturer's instructions for freezing.
- Add Chocolate Chips when desired consistency is reached.
- Serve immediately or store in the freezer in an airtight container.
EASY MINT CHOCOLATE CHIP ICE CREAM
This is a GREAT mint chocolate chip ice cream that I discovered by accident. The 2% milk makes the ice cream taste 'lighter' I think.
Provided by Darryn M. Briggs
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 2h45m
Yield 8
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
- Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.
Nutrition Facts : Calories 438.9 calories, Carbohydrate 43.2 g, Cholesterol 86.4 mg, Fat 29.7 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 18.3 g, Sodium 195.4 mg, Sugar 39.8 g
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- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a rectangular 8 x 4 inch loaf tin with baking paper or parchment paper, ensuring two sides overhang.
- In a large mixing bowl, place your ice cream and stir until softened and slightly melted. You might need to leave it for 5 minutes or so to soften.
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- In the bowl of your stand mixer fitted with a paddle attachment or a large mixing bowl with an electric mixer, or by hand if you are a strong man, combine softened ice cream with self-rising flour until just incorporated.
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- Preheat oven to 350°F. Spray a 9 x 5 loaf pan with cooking spray and set aside. Put 1-1/2 cups of flour in one medium sized bowl and the other 1-1/2 cups flour in another medium sized bowl. Add one melted pint to one bowl, the other pint to the other bowl. Stir each bowl to combine ingredients.
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- Mix the melted ice cream and flour in a large mixing bowl. Mix by hand until the ingredients are well combined. The batter will be slightly lumpy.
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- Line a baking sheet with parchment paper. Slice the bananas into 1/2-inch slices and lay flat on the parchment-lined baking sheet. Cover with plastic wrap and place in the freezer for 1-1/2 hours.
- Remove frozen bananas from the freezer and let set out for about 5 minutes while you set up your food processor or blender. You want the bananas to softened just a bit, but still be frozen.
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