Ice cream gets a whole new use in this tender bread recipe that I pared down to serve two. Be sure to use full-fat ice cream for best results. —Katherine Kuehlman, Denver, Colorado
Ice Cream Bread
A good pint (or two) of ice cream is a must-have in the freezer. A scoop is a perfect easy dessert or midnight snack. You can even turn your favorite flavor into a no-bake pie perfect for summer.
But did you know you can turn your flavor of choice into a loaf of bread? It sounds a little wacky, but a cup of ice cream plus self-rising flour and a bit of sugar just might be the easiest quick bread recipe you’ve never heard of. When we say ice cream bread is easy, we mean it! And if you don’t have self-rising flour, don’t fret! Here’s an easy way to make self-rising flour. Just follow along with this ice cream bread recipe from our Test Kitchen.
Ice Cream Bread Ingredients
- Ice cream (our Test Kitchen used butter pecan, but any flavor will work)
- Self-rising flour
- Sugar
Directions
Step 1: Soften ice cream
To make ice cream bread, start by letting your pint soften a bit. Let it sit on the counter for 10 to 15 minutes.
Step 2: Mix ingredients
Once softened, just mix all the ingredients together in a large bowl with a spatula or wooden spoon—no electric mixer is necessary. Then transfer the batter into a 5-3/4x3x2-inch loaf pan coated with cooking spray.
Step 3: Bake
Bake at 350ºF for 25 to 30 minutes or until a toothpick comes out clean. Cool on a wire rack and enjoy!
How to Make an Ice Cream Bread Stack Cake
While this ice cream bread is good on its own, it gets even better when you transform it into the ultimate summer dessert.
Turning your loaf into an ice cream bread ice cream cake is easy. When the loaf is cool, slice it into three sections horizontally. Then spread a layer of softened ice cream between the bottom and second layer—just like making homemade ice cream sandwiches. Freeze until firm—about 15 minutes. Then repeat with the next layer.
Top with fudge sauce and sprinkles (the more the better!). Let this freeze until very firm—at least an hour—before slicing and serving.
Ice Cream Bread Tips
Can I soften the ice cream in the microwave?
Fifteen minutes on the counter is enough to soften the ice cream. Avoid the microwave, though. Testers found that bread made with ice cream softened (and slightly melted) by the microwave wasn’t quite as light.
What flavors can I use for ice cream bread?
The options are as limitless as the selection in the freezer aisle. You can also use homemade ice cream in this recipe.
What size baking pan should I use?
Experiment! Try a small tart pan or pie dish for baking. A tart pan will bake in just about 20 minutes—and no need to adjust the temperature of the oven. You could even try this ice cream bread recipe in a cupcake or mini cupcake pan. Frosting and extra sprinkles are a given!
Ice Cream Bread
Ingredients
- 1 cup butter pecan ice cream, softened
- 3/4 cup self-rising flour
- 1 tablespoon sugar
Directions
- In a small bowl, combine the ice cream, self-rising flour and sugar. Transfer to a 5-3/4x3x2-in. loaf pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts
1 piece: 115 calories, 4g fat (2g saturated fat), 8mg cholesterol, 217mg sodium, 18g carbohydrate (6g sugars, 0 fiber), 3g protein.