Ice cream bread

Makes: 1 mini-loaf (6 servings) ⁄ Preparation time: 5 minutes
Total time: 25 minutes plus cooling time
Nonstick cooking spray
1 cup butter pecan ice cream or favorite ice cream, softened
3⁄4 cup self-rising flour (see cook’s note)
1 tablespoon sugar

Preheat the oven to 350 degrees.

Coat a mini (53⁄4-inch-by-3-inch-by-2-inch) loaf pan with cooking spray. In a small bowl,
combine the ice cream, flour and sugar. Transfer to the loaf pan.

Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for
10 minutes before removing from pan to a wire rack.

Cook’s note: As a substitute for self-rising flour, place 1 teaspoon baking powder and 1⁄4
teaspoon salt in a measuring cup. Add all-purpose flour to measure 3⁄4 cup.

Analysis per 1 slice:
217 calories (17 percent from fat), 4 grams fat (2 grams sat. fat), 18 grams carbohydrates, 3
grams protein, 217 mg sodium, 8 mg cholesterol, trace of fiber.