Cinnamon Raisin Ice Cream Bread Recipe
Only two Main ingredients needed to make Ice Cream Bread. Yep, Ice Cream and Flour! I added a couple more ingredients to top my recipe off right. *One important note: This recipe calls for Self Rising Flour. I am guessing most of you have All Purpose Flour in your pantry. You can simply make Self Rising Flour with your All Purpose Flour. Be sure to check the label on your Flour bag before you begin!
◾Here is what you do to make Self Rising Flour:
◾Stir together: 1 & 1/2 Cups Flour-1 & 1/2 Teaspoons Baking POWDER-1/4 plus 1/8 Teaspoons Salt-and there you have it-Self Rising Flour for this Recipe.
- ◾2 Cups Caramel Cinnamon Sticky Bun Ice Cream, softened
- ◾ (do not get low fat Ice Cream, if you can’t find this flavor, substitute a similar flavor just make sure it is real Ice Cream)
- ◾1 & 1/2 Cups Self Rising Flour*
- ◾2/3 Cup Raisins
- ◾1/2 Tablespoon Cinnamon plus 1 Teaspoon to sprinkle on top
- ◾1 Teaspoon White Sugar to sprinkle on top
Adapted from hotdishhomemaker.com
1. Preheat the oven to 350 degrees.
2. Spray a standard size loaf pan with cooking spray, set aside.
3. Add the Ice Cream to a large mixing bowl. Ice Cream should be soft and creamy, but not runny. If it isn’t soft enough, set the mixing bowl on top of the warm stove for a few minutes.
4. Next slowly add the Self Rising Flour and 1/2 Tablespoon of Cinnamon to the Ice Cream and stir well with a wooden spoon.
5. Next fold in the Raisins. Don’t over stir at this step or your Bread will not rise as much. Even though it is a more dense Bread, you don’t want to over work the dough.
6. Spoon the Dough into the prepared pan then spread it out evenly. Sprinkle the top with 1 Teaspoon Cinnamon and the Sugar then Pop it in the preheated oven and set the timer for 30 minutes. All ovens cook differently so it may take an additional 15 minutes for the Bread to be done. Insert a toothpick in the center of the loaf, if it comes out clean, your bread is done.
7. Remove the Bread from the oven and let it cool for about 10 minutes in the pan, then transfer the loaf to a cooling rack.
8. Once the Bread has cooled, slice and serve! Make an extra loaf to put in the freezer.
Recipe by: Hot Dish Homemaker
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