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Ice Cream Bread Recipe
Ice Cream Bread Recipe photo by Taste of Home

Ice Cream Bread Recipe

Publisher Photo
Ice cream gets a whole new use in this tender bread recipe from Katherine Kuehlman of Greenville, South Carolina. “I found this recipe and pared it down for two,” she writes. Be sure to use full-fat ice cream for best results.
TOTAL TIME: Prep: 5 min. Bake: 25 min. + cooling
MAKES:6 servings
TOTAL TIME: Prep: 5 min. Bake: 25 min. + cooling
MAKES: 6 servings

Ingredients

  • 1 cup butter pecan ice cream, softened
  • 3/4 cup self-rising flour
  • 1 tablespoon sugar

Nutritional Facts

1 slice equals 115 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 217 mg sodium, 18 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Directions

  1. In a small bowl, combine the ice cream, flour and sugar. Transfer to a 5-3/4-in. x 3-in. x 2-in. loaf pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (6 slices).
Editor's Note: As a substitute for self-rising flour, place 1 teaspoon baking powder and 1/4 teaspoon salt in a measuring cup. Add all-purpose flour to measure 3/4 cup.
Originally published as Ice Cream Bread in Cooking for 2 Summer 2008, p37

Nutritional Facts

1 slice equals 115 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 217 mg sodium, 18 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Reviews for Ice Cream Bread

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Mar. 15, 2014

Made with my youth cooking class. The kids loved the concept and was certainly an easy recipe. We made different kinds with various ice cream: Chocolate M&M, Banana Split, Mint Choc Chip and Butter Pecan. I thought the stronger the flavor of ice cream, the better the bread. Overall though, even though we thoroughly mixed, the bread was dry and crumbly. Not a favorite to actually eat and received no raves from any of my students once we tasted. Fun, but not a keeper for me.

MY REVIEW
Reviewed Jan. 18, 2014

This is a very easy recipe. I first saw it on an online baking blog wherein the blogger told us that if you do not have self-rising flour you can substitute with all purpose flour -

1-1/2 cups of all purpose flour - plus 2 teaspoons baking powder and 1/2 teaspoon salt. That is what I did. I used vanilla ice cream and dumped in some chocolate chips. Next I will try strawberry ice cream and dump in a handful of cut up strawberries. The recipe says "softened" ice cream; but it is meant to be "melted."

MY REVIEW
Reviewed Sep. 6, 2013

Used Moose-tracks and it was wonderful. Next time I'll try something a little blander; may not like it as well. LOL

MY REVIEW
Reviewed Jul. 21, 2013

I made this with Chunky Monkey ice cream for a banana nut bread and it was WONDERFUL!!!

MY REVIEW
Reviewed Jul. 8, 2013

Some people don't know how to follow a recipe - (icecreambreadsux) If you do EVERYTHING wrong, you will get a mess. Where in the recipe did it suggest low fat chocolate ice cream and vanilla? If you can't read, stay out of the kitchen - when done correctly, it is delicious, a quick cinch to make and always a light favorite at the end of a picnic with a nice glass of quality white wine. Enjoy! And oh, follow the directions.

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