Sometimes, now matter how on the ball I think I might be for once, life likes to come up behind me, smack me upside the head and teach me otherwise. You know, I’m just going along, thinking I’m feeling so well adjusted and actually making some headway with things, then BAM! Reality hits. My kitchen is an absolute mess. There is no available clean surface on my kitchen table. Laundry piles are starting to multiply (mostly thanks to a certain 9YO that things he should have a wardrobe change every two hours!).
And all I want to do is get some sleep. Or sit in a corner and cry. Or just have 5 minutes to breathe without the million and one things I need to get done racing through my head. Summer has barely started and I just feel NO motivation. I just need a PAUSE button on life.
Life is what happened when I was so ready to make this recipe. Actually, I had it made and photographed within an hour. It was the part where I needed to find time to actually write and organize myself that went out the window.
I’ll term it my usual ‘organization defenestration’. True story.
First of all, yes. I am telling you that this bread is made from ice cream. In fact, it’s just strawberry ice cream, a touch of extra sugar, some self-rising flour and some mini chocolate chips.
When I heard about this bread it was one of those, “I actually have the ingredients and HAVE to try this RIGHT NOW moments in life.” Literally.
I knew there was a new carton of strawberry ice cream in my freezer (though I do want to try the original butter pecan version for sure!). I decided to add the chocolate chips just because.
So, did it work? It did indeed! Will I make this kind of quick bread again? You bet? With about every flavor I can think of. I’ll also be trying to make ice cream into numerous other things that my friend Cath at A Blithe Palate and I were dreaming up on Facebook the other night.
See. This is where life smacked me. I kept Instagramming all kinds of sneak peek pics of the recipe, even hash tagging it with a #guessthesecretingredient – I thought I was going to be so on top of my game. I’d get up on Friday, write up a quick little post and actually have things up to date for once.
Instead we were taking poor, sweet Benny in to have a *mass* removed from his side. He’s only 7 months old! The thing doubled in size in just two weeks so our fabulous vet clinic decided it needed to come off. Right then. So there went Friday, and Saturday for that matter. We cancelled all plans and stayed home to take care of our sweet, achy pup. That’s just the way priorities go around here. We’re still trying to catch up from that and get back some of the momentum we thought we were going to have before we hit this brick wall.
As for the mass, we have to wait a week to find out if there is anything more to it than that. But we are always hopeful! It has all kind of put me in a funk though that has just thrown that groove that I thought I was going to have/find this summer right on down the drain. Maybe I’ll just go eat some more ice cream.
I’m pretty sure I jinxed myself with getting this posted anyway because I said I would have it done. I knew better than to say a word! At least it’s only a couple days later instead of never though! Hopefully that counts for something! Please let me know if you give this a try. I’d love to see what other combinations everyone comes up with.
Strawberry Chocolate Chip Ice Cream Bread
Adapted from Taste of Home
2 cups full-fat strawberry ice cream
1 1/4 cups self-rising flour
2 tablespoons sugar
1 oz milk chocolate, finely chopped or 1/4 cup mini chocolate chips
- Preheat the oven to 350 degrees F. Lightly grease two small loaf pans 6x4x2 approximately. Set on a baking sheet and set aside.
- Place the ice cream in a medium bowl to soften enough to melt and stir.
- Add the sugar and flour and stir lightly to combine. Gently stir in the chocolate.
- Divide the batter between the two pans and gently spread the batter evenly in the pan.
- Bake the loaves 25 minutes until just puffed and very slightly golden at the edges and set. Remove the loaves from the oven to cool for 10 minutes on a wire rack. Use a thin knife to loosen the edges of the loaf from the pan. Remove the loaves and allow them to cool completely on the wire rack before cutting.