Description
Ice Cream Bread is a quick and easy no-yeast bread made with just two ingredients: ice cream and self-rising flour. This simple recipe yields a moist, sweet bread with a tender crumb, perfect for an impromptu snack or dessert. Whether you’re looking to use up leftover ice cream or want a fuss-free baking project, ice cream bread is delightful and versatile.
Ingredients
Ingredients
- 1 1/2 cups self-rising flour
- 1 1/2 cups ice cream (any flavor, softened)
Instructions
- Preheat your oven: Set your oven to 350°F (175°C) to prepare for baking the bread.
- Mix ingredients: In a large bowl, combine the softened ice cream with the self-rising flour. Stir until just combined; do not overmix to keep the bread tender.
- Prepare the loaf pan: Lightly grease a standard 8.5 x 4.5-inch loaf pan or line it with parchment paper for easy removal.
- Pour batter into pan: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake: Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before slicing.
- Serve: Slice and enjoy on its own or with your favorite toppings, such as butter, honey, or jam.
Notes
- You can use any flavor of ice cream, but avoid those with large mix-ins like nuts or candy pieces to prevent uneven baking.
- Make sure the ice cream is softened to room temperature to mix easily with flour.
- Self-rising flour contains baking powder and salt; do not add extra leavening agents or salt.
- The bread is best eaten within 2 days but can be frozen for longer storage.
