Ice Cream Bread
Creamy, fun, and surprisingly simple — ice cream bread is a delightful recipe that turns two humble pantry items into a soft, slightly sweet loaf.
Equipment
- Loaf Pan
- Mixing Bowl
- Spatula
Ingredients
Ingredients
- 2 cups vanilla ice cream, slightly melted Let the pint sit out until it’s pourable but not completely liquid.
- 1.5 cups self-rising flour Measured and leveled.
- Rainbow sprinkles Optional, for topping.
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. Stir gently to smooth lumps.
- In a large bowl, combine the melted ice cream and self-rising flour until just mixed. Use a spatula and fold gently — do not overmix.
- Pour the batter into the prepared loaf pan and sprinkle rainbow sprinkles on top if using.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.
Notes
Store the cooled loaf wrapped tightly in plastic wrap or in an airtight container for up to 3 days at room temperature or up to 5 days in the refrigerator.