If there was ever an easy and creative recipe to try during quarantine, this is the one! I’d never heard of ice cream bread until one night when my husband went down one of his YouTube rabbit holes. He found a video of someone making it and we immediately knew we had to try it. We don’t often have ice cream on hand but we just happened to have some chocolate Neapolitan in the freezer and decided to give it a try. After all, during the terrible blizzard we just had in the Northeast eating ice cream is the last thing on my mind!
You can find many versions of this recipe on the internet, but they usually have the same 2 ingredients: self rising flour and ice cream. The texture does come out more bread-like than cake-like, but it is still more of a dessert bread to me. We topped ours with Nutella and whipped cream and it was delish!
I never have self-rising flour on hand, so I used the Kind Arthur website recipe to create my own. The recipe needs more than 1 cup of self-rising flour so I scaled it to get the right amount. When scaling recipes some ingredients will need to be measured out with 1/8 of a teaspoon. I love using this great set of measuring spoons that come with both a 1/8 and a 3/4 teaspoon. They make it easier to measure small amounts plus the shape is great for fitting inside spice jars.
I also decided to make my ice cream bread in a decorative mini bundt pan instead of a loaf pan. This also reduced the baking time from 35-40 minutes down to more like 15-20 minutes. I hope you enjoy making some Ice Cream Bread with your favorite flavor ice cream!
Ice Cream Bread
- 1 1/4 cup all-purpose flour
- 1 3/4 +1/8 teaspoon baking powder
- 1/4 + 1/8 teaspoon salt
- 2 cups melted ice cream (any flavor)
Take the ice cream out of the freezer and leave on the counter to soften.
Preheat the oven to 350°F. Spray a mini bundt pan or loaf pan with non-stick spray (preferably the kind with flour for baking) and spread it around using a pastry brush.
Sift the flour into a small bowl. Add the baking powder and salt, whisk well to combine then set aside
Add 2 cups of melted ice cream to the flour mixture and mix well to combine.
Pour the batter into the prepared pan. If using mini-bundt pan use 1/2 cup of batter per cavity.
Bake at 350°F for 15-20 minutes (if you are using a mini-bundt pan) or 35-40 minutes (if you are using a loaf pan) or until a toothpick comes out clean.
Cool on a rack for 10 minutes, then unmold. Allow to cool before serving or store in an airtight container.
I let my ice cream melt almost completely before measuring it out. This is better than trying to measure it while it is still frozen since the volume will be different. If you don’t want to melt all your ice cream measure out a little over 2 cups, then melt it either by leaving on the counter or in the microwave. Once melted measure again to make sure you have 2 full cups. If not melt some additional ice cream.
Since no two ice cream brands are the same the baking times can vary depending on how wet your batter is. Start checking for doneness at the lower end of the time window to make sure the bread doesn’t over bake.
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