28. 05. 2012

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Robots aren’t perfect, okay?

What you see here is the third (and very successful) attempt at ice cream bread. The first go round I didn’t totally read the instructions – clearly this was some malfunction – because all I did was mix together ice cream and all-purpose flour.

Which meant the bread came out more like burned poorly poured cement. (And to be honest, it tasted like that too.)

Then I tried to make my own self-rising flour with baking powder and salt. The recipe was all right but I over baked the bread, like only a malfunctioning robot can do.

At this point I yelled “01001110 01101111 00100001” in my best Darth Vader voice and just went to the store and got self-rising flour.

And then I added vanilla and cinnamon, which made it even better. And then I topped it with Nutella and bananas, which made it awesome. And then I threw on sprinkles, which made it perfect.

Strawberry Ice Cream Bread
adapted from The Hungry Housewife

1-1/2 cups self-rising flour
1/2 tsp cinnamon
2 cups strawberry ice cream, softened
1 tsp vanilla extract

1. Preheat oven to 350 degrees. Grease a 8×4 baking loaf pan.

2. In a large bowl, whisk together flour and cinnamon. Add strawberry ice cream and vanilla extract, mixing until just combined.

3. Bake for 25-30 minutes, or until a toothpick inserted in center comes out clean. Transfer to a wire rack to cool. Run a knife around the edges of the pan to loosen the bread before inverting.

4. Spread Nutella over cooled sliced bread and top with sliced bananas. Or get creative and choose your own toppings! The choices are endless. Like pi.

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