ice cream flour bread thing

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Replies

  • taunto
    taunto Posts: 6,420 Member
    Mmm ice cream...

    Oh wait! That's the reason why I'm on the site in the first place! :noway:

    ice cream isn't the reason you're on this site. Lack of portion control is. Many, very healthy and fit, people on this site eat ice cream daily
  • dinosnopro
    dinosnopro Posts: 2,177 Member
    Might have to try this.
  • barbaratrollman
    barbaratrollman Posts: 317 Member
    Bump! I haffi keep track of this one. I'm particularly interested in the results folks have with experiments using gluten free or grain free flours. I guess you'd have to add something to make them rise, since this recipe calls for self-rising flour.
  • laserturkey
    laserturkey Posts: 1,680 Member
    Mine is in the oven right now. I'm using Pamela's Gluten Free Pancake and Baking Mix with Blue Bunny Fat Free Vanilla Frozen Yogurt. (I added a little of my chai masala to give it a mild spice flavor.) I'll report back later when it's finished and I've tasted it.
  • nicola1141
    nicola1141 Posts: 613 Member
    Wow, intriguing! I will have to try this.
  • chubby_checkers
    chubby_checkers Posts: 2,354 Member
    Oh the possibilities!
  • laserturkey
    laserturkey Posts: 1,680 Member
    It turned out pretty nicely, even using the gluten-free pancake mix instead of flour. I would probably make this again sometime, experimenting with flavors or add-ins.
  • Trilby16
    Trilby16 Posts: 707 Member
    It's my policy to only make single-serving treats. So I was thinking about this recipe and suddenly I had an idea-- mug cake! I don't keep self-rising flour around because: why? So I mixed 1/4 c. pistachio ice cream with some whole wheat flour and a little baking powder. Then I nuked it for most of 2 minutes. It wasn't great but I think with some experimentation it would work. My batter was too stiff and it needed more baking powder. Maybe a bit of soda too. I think it needed less cooking too. But it's a good idea, right? I can't have a whole cake/bread in my house-- I'm one person, with an unlimited appetite.
  • Punkedpoetess
    Punkedpoetess Posts: 633 Member
    It turned out pretty nicely, even using the gluten-free pancake mix instead of flour. I would probably make this again sometime, experimenting with flavors or add-ins.

    Thanks for trying this out using a gluten free flour base (pancake mix) in place of the self rising flour. I am gluten intolerant and am always looking for new things to try, especially dessert and breakfast. Looks so easy, I need to try making this real soon using gluten free flours or pancake mix.
  • laserturkey
    laserturkey Posts: 1,680 Member
    It's my policy to only make single-serving treats. So I was thinking about this recipe and suddenly I had an idea-- mug cake! I don't keep self-rising flour around because: why? So I mixed 1/4 c. pistachio ice cream with some whole wheat flour and a little baking powder. Then I nuked it for most of 2 minutes. It wasn't great but I think with some experimentation it would work. My batter was too stiff and it needed more baking powder. Maybe a bit of soda too. I think it needed less cooking too. But it's a good idea, right? I can't have a whole cake/bread in my house-- I'm one person, with an unlimited appetite.

    You could also make this recipe but use a muffin tin and then freeze the individual portions for later. My gluten-free one made 8 slices at 135 calories each.

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