5-INGREDIENT CHOC-CHIP ICE-CREAM BREAD
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