5-IN­GRE­DI­ENT CHOC-CHIP ICE-CREAM BREAD

Super Food Ideas - - SWEETS | SUPER-SIMPLE -

SERVES 8 PREP 20 MIN­UTES (PLUS COOL­ING) COOK 1 HOUR 25 MIN­UTES

2 litres choco­late chip ice-cream, soft­ened 3½ cups self-rais­ing flour 2 ta­ble­spoons flaked al­monds ½ cup caramel sauce 1 cup thick­ened cream, whipped

1 Pre­heat oven to 180°C/160°C fan-forced. Grease a 9cm-deep, 11.5cm x 20cm loaf pan. Line base and sides with bak­ing pa­per, ex­tend­ing pa­per 2cm above edges of pan. 2 Place the ice-cream and flour in a large bowl. Mix well to com­bine. Spoon mix­ture into pre­pared pan. Level top with a spat­ula. Sprin­kle with al­monds. Bake for 1 hour 25 min­utes or un­til a skewer in­serted into centre of bread comes out clean. Stand in pan for 10 min­utes. 3 Trans­fer bread to a wire rack to cool com­pletely. Serve bread with caramel sauce and whipped cream. NU­TRI­TION: (per serve) 2796kj; 29.2g fat; 18.8g sat fat; 12.2g pro­tein; 87.9g carbs; 2.4g fi­bre; 82mg chol; 540mg sodium.

5-IN­GRE­DI­ENT CHOC-CHIP ICE-CREAM BREAD + CLAS­SIC UP­DATE + JUST 5 IN­GRE­DI­ENTS

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