2 Reviews
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nwfoodie on 4.30.2011
I just had a slice of my first attempt. WOW! I was kind of boring and went with vanilla – but still the flavor is great! Not too sweet. Who’d have thunk it! Next time I’m going go with something a little less – vanilla 
– THIS is a keeper!
jaimeleighistic on 8.16.2010
Someone else in my office actually made this, and it was amazingly good! She used black cherry walnut ice cream, and it was so moist and sweet… I can’t wait to go buy some of my favorite ice creams and make some quick and easy sweet bread!
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karacooks on 11.18.2010
@jcwren – given that the directions say to “stir” the ingredients together until the flour is “just moistened” … I would infer from that, that you would melt the ice cream and use it just like you’d use regular wet ingredients in any sweet bread recipe.
jcwren on 11.11.2010
I made this recipe this evening, using Mayfield Whitehouse Cherry Vanilla. I didn’t have any self-rising on hand, so I sifted 1.5 cups of AP flour, 1.5 tbsp baking powder, and 3/4 tsp salt.
The end result was something about 1.5″ to 2″ high in the 8×4 pan, and very little sweetness.
Perhaps there’s some assumed knowledge, but I started out with ice cream out of the freezer, and basically cut it in to the flour, like you butter, until it was fairly finely granulated. Perhaps you’re supposed to use melted or soft-serve consistency ice cream?
I’ll likely try this again, since I still have whatever about a quart of ice cream left, but maybe you have a suggestion for what went wrong.
BTW, the internal temperature for almost all “done” cake type recipes is 208 to 210F. I much prefer using an instant read thermometer over the tooth-pick method, which I consider to be somewhat arbitrary.
monstermama on 4.13.2010
Sounds like fun, my girls will love this!
Thanks,
Mickey