Ice Cream Bread

5 from 1 vote

Creamy, sweet and surprisingly simple, Ice Cream Bread is a delightful loaf made from just two ingredients: vanilla ice cream and self-rising flour.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Keyword: Easy, Quick

Servings: servings

Calories: 200kcal

Equipment

Loaf Pan
Mixing Bowl
Spatula

Ingredients

Ice Cream

2 cups vanilla ice cream, slightly melted Let sit at room temperature until soft but not watery.

Flour

1.5 cups self-rising flour Scoop and level for accuracy.

Optional Topping

2 tablespoons rainbow sprinkles For decoration on top.

Instructions

Preheat the oven to 350°F and spray a 9×5-inch loaf pan with non-stick spray.
Let the ice cream sit out for a few minutes until slightly melted.
In a large bowl, combine melted ice cream and self-rising flour until just mixed. Do not overmix. Gently fold with a spatula until there are no large streaks of flour. A few small lumps are okay.
Pour the batter into the prepared loaf pan and sprinkle rainbow sprinkles on top if using. Smooth the top lightly with the back of a spoon.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
Let cool in the pan for 5–10 minutes before transferring to a wire rack to cool completely. Slice with a serrated knife for clean cuts.

Notes

Store leftover slices in an airtight container in the refrigerator for up to 3 days. For freezing, wrap slices tightly in plastic wrap and place in a freezer bag for up to 1 month.

Nutrition