Ice Cream Bread Recipe
- 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 for Ice Cream Bread(9)
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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.