Slow Cooker Snickerdoodle Ice Cream Bread

Ice Cream bread.  As good as it sounds.  Perfect for using up those small amounts of ice cream in your freezer.  My choice was using up the last of the Snickerdoodle ice cream.  In deciding how to flavor this bread up, I remembered a cookie recipe for Snickerdoodles using cardamom and a little brown sugar.  Wow - I can still remember the aroma as they baked  - intoxicating. I had my spices for the bread.

This bread takes very little preparation time and fills your kitchen with a spicy aroma.  To begin, you put all ingredients - ice cream, ground cardamom, brown sugar, and flour in a large bowl.

Mix together and pour the mixture into a crock pot which has been sprayed lightly with cooking spray.  I used a round 3 1/2 quart crock pot.  Cover and cook on low for 3-4 hours.   When the bread is done a toothpick inserted in the middle comes out clean.  Turn off the crock pot and let the bread cool for about 20 minutes.  Remove to a wire rack and cool completely.

A moist, tender a flavorful bread awaits your consumption.   Enjoy:)


Slow Cooker Snickerdoodle Ice Cream Bread
Special Equipment: Crock pot
Ingredients:


1 1/2 cups self-rising flour
3 tablespoons brown sugar
1 teaspoon ground cardamom
2 cup softened Snickerdoodle ice cream

Directions:

1. Lightly spray the crock of your Crock pot.  Set aside.
2. Mix all the ingredients together in a medium bowl.
3. Pour  into the prepared crock.  Set on low and cook for 3-4 hours.
4.  Insert toothpick in middle to test for doneness.  Let cool about 20 minutes then remove from crock to a wire rack.  Let cool completely before slicing.

Makes 1 loaf

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