Many thanks to Carol Bernstein, a cooking friend, for reviving this easy-peasy cake – so easy to make with youngsters!
All you need is:
1 pint of full-fat, full-sugar ice cream
1-1/2 cups self rising flour
Mix flour and ice cream with mixer, pour into greased and floured 5-1/2 x 9 x 3-inch loaf pan, and bake at 350 degrees for 45 minutes. Cool on rack 5 minutes and turn out to cool completely. Frost or glaze as desired, or sprinkle with powdered sugar.
Wrap well to freeze for up to 3 months.
Makes 1 loaf cake.
You can add in a third cup of nuts, raisins or dried cranberries, chocolate bits, candy chips or coconut flakes. Ice it if you like, with your favorite glaze, powdered sugar, etc.
Can’t get much easier!
Kids will like it with ice cream – it’s not the sweetest cake – it’s more like a quick-bread texture and sweetness. But sliced as for biscotti, toasted with butter, it’s great in the morning with coffee for adults.
Any flavor works – but the full-fat is important to the texture. More sugar may be needed if you prefer a sweeter cake; mix it in. Here are some varieties I’ll be trying with Kody, my 8-yr-old kitchen helper.
Peanut butter ice cream, with chopped peanuts and a schmear of chunky peanut butter as icing.
Brownie bit ice cream, with chopped walnuts
Chocolate, with nuts
Cherry Garcia, as is!