But if you've been surfing Pinterest over the last year or
so, it's been pretty hard to avoid. And I have to admit, I was very curious
(albeit VERY skeptical). Could two ingredients—that I always have on hand—actually
be baked in the oven, and result in something resembling a real cake?
So I gave it a try.
(What I was thinking: "I'm about to bake a pan of ice cream")
And it came out PERFECTLY.
Now, just to be clear, this is NOT going to replace your
beloved devil's food or yellow layer cake. This is more like a light and
tender pound cake, perfect toasted-up for a mid-morning snack, or in the
afternoon with a cup of tea.
And while many variations can be found on-line—adding sugar,
folding in mix-in's—I wanted to see if keeping to just the two original
ingredients would be flavorful enough for this cake to stand on its own.
And it is. Because the flavor of this cake is quite mellow,
it pairs beautifully with just about any topping you can think of (I especially
love it toasted)! Try it with a pat of sweet butter, fresh preserves, a dollop
of Nutella, or even………
Some ice cream. No judging, folks.
Here are a few tips that I found ensured success every time:
*This recipe works best with full-fat ice cream. Avoid "lite"
or "reduced fat" options for best results.
*Make sure the ice cream is VERY soft before mixing with the
flour. The batter is quite thick and stiff and you don't want to overbeat it; soft
(almost melting) ice cream will make the process much easier.
*I wanted to keep this as simple and minimal as possible—but
feel free to jazz things up! Add sprinkles, crushed cookies, chopped nuts or chocolate
chips to the batter.
*No self-rising flour? No problem! You can make your own,
using this formula: for every cup of all-purpose flour, add 1 ½ teaspoons
baking powder and ¼ teaspoon salt. So for this recipe you would combine 4 cups
all-purpose flour, 2 tablespoons baking powder and 1 teaspoon salt.
*If you'd like to make a smaller cake, use the following
measurements: 2 cups ice cream and 1 ½ cups
self-rising flour. Bake in a greased 8" x 4" loaf pan for 40-45 minutes.
Recipe: Two-Ingredient Ice Cream Bread
Yields: 12-16 servings
3 pints (1 ½ quarts) full-fat ice cream, softened (I used Chocolate Chip Cookie Dough)
4 cups self-rising flour
1. Pre-heat oven to 350 degrees—grease a tube or
2. Beat ingredients in a stand mixer till well
combined—do not overbeat. Transfer batter to your prepared pan and bake for
50-60 minutes, or till a toothpick comes out clean. Cool in pan on a wire rack
for 10 minutes; remove from pan and
invert to cool completely.