Ice Cream Rolls
Have you ever heard of ice cream rolls? Have you ever thought of using ice cream with flour to make one of the best things you can ever put in your mouth? Read on to learn more!
If you follow me on Facebook, Twitter or Instagram (and if you don’t- WHY? ???? then you may have noticed that this week I have been cooking up a storm from the NEW cookbook: Come Home to Supper from author and all around fantastic person Christy Jordan. Christy is the creator of Southern Plate.com, one of my favorite go-to sites for down home comfort food that I know my family will love.
I wanted to share a few of the many things I have made so far in pictures. Below the pictures you can get the link to her site. Please visit her and tell her I sent ya ????
Buy your own copy HERE
One recipe for a baking mix was the base of 4 other recipes I made from this cookbook! 7-Up Bread and Lip Smacking pancakes were a few of the ones we loved!
Any meal I can make in 20-25 minutes is a winner to me! We really liked this one and the best part: I cheated and used PREMADE, frozen brown rice from Birds-Eye.
Ice Cream Rolls – What else do you need?
As I am typing this, the smells of this lasagna coming form my kitchen are making my stomach growl!
Visit SouthernPlate.com HERE
These ice cream rolls I was talking about earlier could not BE easier to make and you may already have the ingredients on hand. When you are making this is helps to make sure the ice cream is melted (cold) yet still soft. Not soup. This recipe works well with other flavors of ice cream other than vanilla. Think strawberry for a breakfast treat or an oreo chunk for a decadent yet portable dessert! Let me know if you try them and what you think!
I am sharing this recipe from the Come to Supper cookbook by special permission from Christy Jordan.
Save RecipeIngredients
- 2 C vanilla ice cream, softened
- 2 C self rising flour
Instructions
- Preheat oven to 400 degrees.
- In a medium bowl mix the 2 ingredients together until just combined.
- Put in well greased muffin tins OR use muffin liners.
- Bake until golden brown or roughly 10-12 minutes (keep an eye on them after 6 minutes).
- As you know all ovens are just a bit different.
- Test one of them with a toothpick, if it comes out clean they are done.
I was given a copy of this cookbook to review but like everything I share with you all~ ALL opinions are true and my own.
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