Description
This Vintage Ice Cream Bread recipe is an easy and delightful quick bread made with just two simple ingredients: ice cream and self-rising flour. By combining softened ice cream of any flavor with self-rising flour, you create a moist, flavorful bread with minimal effort. Perfect for a last-minute treat or a creative way to use leftover ice cream, this bread is baked in a loaf pan to golden perfection and has a tender crumb that pairs wonderfully with butter, jam, or even a scoop of ice cream.
Ingredients
Scale
Ingredients
- 2 cups ice cream (any flavor, softened)
- 1 1/2 cups self-rising flour
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease a loaf pan thoroughly with butter or non-stick spray to prevent the bread from sticking.
- Mix the batter: In a large bowl, combine the softened ice cream with the self-rising flour. Stir gently until the ingredients are fully incorporated and a thick batter forms.
- Pour batter into pan: Transfer the batter to the prepared loaf pan and smooth the surface using a spatula for even baking.
- Bake the bread: Place the pan in the preheated oven and bake for 45 to 50 minutes. The bread is done when the top turns golden brown and a toothpick inserted into the center comes out clean.
- Cool before slicing: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, carefully transfer it onto a wire rack to cool completely before slicing and serving.
Notes
- You can use any flavor of ice cream, but avoid varieties with large chunks or mix-ins for best texture.
- If you don’t have self-rising flour, you can make your own by mixing 1 1/2 cups all-purpose flour with 2 teaspoons baking powder and 1/2 teaspoon salt.
- This bread is best served the same day but can be wrapped and stored at room temperature for 1-2 days.
- For a sweeter loaf, choose flavored ice creams like vanilla, chocolate, or strawberry.
- Ensure the ice cream is properly softened to room temperature for easier mixing.
