You can’t teach passion. You can’t teach someone how to truly be passionate about something. No one could have taught me how to be passionate about food. About cooking. About baking. About choosing to live a healthy lifestyle.

You can give someone information, expand their knowledge on a topic, and from there a passion may follow… Which just so happens to be the case with me. The more I learned about cooking, baking, the food I was consuming, the more passionate I became.

I hate, passionately hate, wasting food. Even if the food has terrible ingredients that I can not pronounce, no matter how many times you try and tell me how, I still hate to toss it. I think this passion stems from the common phrase parents use when their kid won’t eat his peas, “there’s starving kids in _______ country.”

I can’t even admit how many jars of moldy spaghetti sauce I’ve just scraped the mold off of, and then used the rest. Or cut the moldy part off of the block of cheddar cheese and sliced the rest of a sandwich. You think I am disgusting. And then you just reminded yourself you do the SAME THING. Correction HAVE done the same thing. In our mature, wise, older age, we’ve grown past this, right?!?! No comment.

When I made a batch of pudding that went terribly wrong I couldn’t just toss it. It was lumpy, and soupy, and just a weird texture. But the flavor was REALLY good. It’s one thing if the flavor is just not edible. Ok, then I trash it. This bread, cake, loaf, whatever you feel like calling it, it was REALLY good. I turned a complete pudding malfunction into a HUGE success. Yea, I love when that happens!

So then I tried again, with ice cream. In fact, the original recipe actual calls for using ice cream. The ice cream bread, it wasn’t nearly as good as my first batch made with pudding. But here’s the thing, I really think it all has to do with the flavor and brand of ice cream.

Ice cream has sugar, eggs, cream, and flavoring. All components you add to a cake or loaf or bread. So melting ice cream and adding it to self rising flour isn’t a SUPER far fetched idea. But when you add ice cream that is low fat, or low sugar, some other ‘low’ variety, your loaf isn’t going to turn out as good. My first ice cream loaf was low fat, I think that might have ben part of the problem. That’s just my experience. If you have success using a ‘low’ variety ice cream, let me know!!!!

After making a batch with simply ice cream and self rising flour, then I tried adding a little more sugar and extra flavors. THAT was a good idea! After all, this really is more like cake, then a loaf. SO making it sweet, like dessert, duh, no brainer! And then topping it off with whip cream, chocolate syrup and sprinkles, again, NO BRAINER!

Chocolate Ice Cream Bread
Makes 1 loaf (serves 8-10)

2 cups chocolate ice cream (or soupy/pre-set chocolate pudding)
1/4 cup cocoa powder (this just intensifies the chocolate ice cream. It can be left out)
1/2 cup sugar
1 1/2 cups self rising flour
1 cup chocolate chips
Optional Garnish: whip cream, sprinkles, chocolate sauce

Preheat oven to 350 degrees. Grease a 8×4 inch loaf pan.
*If you use a 9×5 inch pan your load will b a little flatter because it’s filling more of the pan rather then gaining height.

Melt the ice cream (don’t heat it, melt it just enough to stir). Stir the melted ice cream, sugar, cocoa powder and flour in a bowl with a wooden spoon. Fold in the chocolate chips. Pour into the greased pan.

Bake for 45 minutes, or until a knife inserted comes out clean. Cool in the pan for about 15 minutes, then finish cooling a wire rack.

Recipe inspired by: The Hungry Housewife and In Katrina’s Kitchen