- 1 cup butter pecan ice cream, softened
- 3/4 cup self-rising flour
- 1 tablespoon sugar
- 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).
Reviews forIce Cream Bread
"Used Cherry Bourdeaux and it was excellent."
"NO STARS but I can't submit without "rating" this. Not good. I see where somebody mentioned that the recipe should read "melted" ice cream, not "softened". Maybe, but I won't be wasting perfectly good ice cream on this again. It's moist, yes, but it's also heavy and almost tasteless. Don't tell me that I did something wrong...aside from the possibility that the ice cream should have been melted...because I've been cooking and baking for more than 65 years and know how to read a recipe and follow a recipe. I'd suggest that whoever thinks this quick bread is wonderful and delicious would not be happy dining at, for instance, Four Seasons. Yuck."
"I made this verbatim. I doubled it though. It was perfect. It is moist. Even the third day. Wrapped in plastic. It's a no brainier. I would like to experiment with other flavors of ice cream."
"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."
"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.""
"Used Moose-tracks and it was wonderful. Next time I'll try something a little blander; may not like it as well. LOL"
"I made this with Chunky Monkey ice cream for a banana nut bread and it was WONDERFUL!!!"
"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."
"I made this the other night on whim with GirlScout cookie Samoa ice cream. My son LOVED it! Just curious - if anyone has made it using something like the Bryers Creamsicle iceream that has both cream and sherbert? Wasn't sure if the Sherbert part would change the consistency?"
"I've made this bread for years, trying every ice cream flavor imaginable, adding nuts and other extras and more. It's my go-to gift for new families that move into the neighborhood. I attach the recipe on a cute welcome card and it's an instant conversation starter. This bread is not as sweet as you would think with the main ingredient being ice cream."