Ingredients:
1 pint softened ice cream
1 ¼ cups self-rising flour
Instructions:
Mix together the ice cream and flour in a medium bowl. When combined spoon into a greased loaf pan.
Bake for 35-40 minutes at 350°. Let cool completely before cutting.
For the Chocolate ganache:
Heat 1/2 cup heavy cream and 1 tablespoon butter until simmering. Stir into 4 ounces chocolate chips. Add 1/4 cup powdered sugar and 1 tablespoon vanilla. It will thicken as it cools.
Serve ganache over cake while warm.
Presented by Chef Mike Loosli, Executive Chef, Restaurant Linderhof
