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Ice Cream Bread Recipe

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This recipe for Ice Cream Bread is from Kemp Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups (1 pint) of your favorite Ice Cream
1 1/2 cups Self-Rising Flour
Directions:
Directions:
Preheat your oven to 350 degrees. Grease an 8.5″x4.5″ pan.

In a mixing bowl, mix together the softened ice cream and the self-rising flour, until combined. Do not over mix, just until combined. Using a spatula, pour into greased loaf pan and smooth out the top with the spatula.

Bake for 40-45 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool for about 5 minutes. Remove from the pan and place on a cooling rack.


Tips:

Use full fat Ice Cream ~ Don’t try to use a low fat or low sugar/no sugar ice cream.

Let the ice Cream soften on the counter before mixing. Do not thaw in the microwave. Patience is a virtue;)

This bread is best served warm from the oven.

The bolder the Ice Cream flavor, the tastier the bread. Expect more of a bread like flavor than a sweet cake like flavor.

You can add mix in ingredients to enhance the flavors. (M&M’s, peanut butter cups, sprinkles Nuts, dried fruit…)
or add a little bump in flavor with an extract (cherry, almond, peppermint, pineapple…)

To make your own self-rising flour, for every 1 cup of flour add, 1 1/2 tsp baking powder and 1/2 tsp. salt.

 

 

 

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