Introduction: Ice Cream Chili Baguette
Everyone must have heard of Ice Cream Bread by now. It’s probably the easiest bread to make; even the No Knead Bread isn’t as simple. This calls for 3 ingredients… That’s it!
Step 1: Ingredients
1 Cup of Ice Cream – Soft *Use any kind you like, I prefer Vanilla
1 ½ Cups of Self Rising Flour *Don’t have Self Rising Flour, that’s OK. For every cup of flour add ½ tsp of Baking Powder and ½ tsp of Salt (sift together).
3-5 Chilies or whatever else you would to add. *Try Dill, Rosemary or Dried Tomatoes
Step 2: Prepare Chilies
You might as well preheat your oven first to 350F.
Gather your Chilies, and cut the stems off. I’m using Thai Chilies and these are pretty hot, so I took out all the seeds, by just squeezing the Chili from the tip to the opening.
Dice your Chilies as fine as you can. If you want big chunks of Chilies in your Ice Cream Bread that’s fine.
**TIP Please wash your hands. The last thing you want is to touch a really hot Chili and rub your eyes.
Step 3: Make the Baguette
Put your diced Chilies in a bowl along with your measured Self Rising Flour and Ice Cream and combine. It might take awhile to do this with a spatula, so I just used my hands to combine.
Roll your dough in a log shape and place on your baking sheet. I’m using one of those silicon sheets, but wax paper should do the trick.
Bake for 45 minutes or until there is a nice golden crust.
Remove from oven, let cool for about 10 minutes, and you’re ready to cut.
Slice your Baguette anyway you like and use any spread to taste.
Something else I tried doing, which was super awesome, was take a few cut Baguette pieces and stick them in the oven on Broil-LOW for about 5 minutes. I made some Chili Butter and put in on the Baguette before placing it in the oven. This gives it a massive crunch and taste really good with cheese or a spread.
1/2 Cup Butter
2 Chilies - seeded and diced
Melt Butter with Chilies oven medium heat in a saucepan.
Once melted, spread on Baguette Slice and put in the oven