Ice Cream Bread
Total TimePrep: 5 min. Bake: 25 min. + cooling
Makes1 loaf (6 slices)
- 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 5-3/4x3x2-in. loaf pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Editor's NoteAs 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.
Nutrition Facts1 slice: 115 calories, 4g fat (2g saturated fat), 8mg cholesterol, 217mg sodium, 18g carbohydrate (6g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Jul 27, 2018
I was intrigued by this recipe. I made it with Haagen Daaz butter pecan ice cream. We had a slice the day it was made
Jul 26, 2018
Tried this recipe because of the novelty of a 2 ingredient bread. Didn’t hate it, didnt love it. I used butter pecan ice cream, it was very bland and a little dense. Certainly won’t make again.
Jul 23, 2018
I like to try different things and did so despite the mixed reviews. Total waste of good ice cream and flour.
Jul 16, 2018
It was a giant muffin.. Call it ice cream muffin. The only relation to bread is that it baked in an oven and had flour. It doesn't come close to being bread. It's a novelty for kids to make though. I won't be making this again, for $2.50 I can get a nice loaf of bread at the store. This muffin idea cost about 6 bucks.
Jul 11, 2018
Great, easy recipe! I used 2 tsp baking powder and 1/2 tsp salt with the 1 1/2 cups of all purpose flour since i didnt have self rising flour. I also used Breyers butterscotch blondies ice cream and added a couple tablespoons of maple syrup and a couple teaspoons of cinnamon sugar. Came out moist and just sweet enough. The blondie chunks were a tasty surprise. Yum!
Jul 10, 2018
I'm not a baker so when I follow directions and waste ingredients and time.... its super disappointing. Couldn't even eat it and my husband laughed at me, so thanks for that as well.
Dec 22, 2015
Used Cherry Bourdeaux and it was excellent.
Aug 12, 2015
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.
Feb 26, 2015
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.
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.
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