Description
Ice Cream Bread is a simple, sweet, and unique treat that combines just a few ingredients to create a soft, cake-like bread. Using softened ice cream as the base, this recipe requires no yeast or rising time and delivers a quick homemade bread perfect for breakfast or dessert.
Ingredients
Scale
Main Ingredients
- 2 cups of softened ice cream (any flavor)
- 1 ½ cups of self-rising flour
- 1 teaspoon of vanilla extract (optional)
- Pinch of salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal of the bread after baking.
- Mix ingredients: In a large mixing bowl, combine the softened ice cream with the self-rising flour. Stir gently until just combined to avoid overmixing. If desired, add the vanilla extract and a pinch of salt to enhance the flavor.
- Prepare the batter: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula for uniform baking.
- Bake the bread: Bake in the preheated oven for 30 to 35 minutes. The bread is done when the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool the bread: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- You can use any flavor of ice cream, but avoid variations with large mix-ins (like fudge chunks or cookie dough) for best texture.
- If you don’t have self-rising flour, you can substitute with all-purpose flour plus 1 ½ teaspoons baking powder and ½ teaspoon salt.
- For a richer flavor, add a teaspoon of vanilla extract as suggested.
- Store any leftovers wrapped tightly at room temperature for up to 2 days or refrigerate for up to 5 days.
- The bread is best eaten fresh but can also be toasted for a different texture.
